Sausage Jalapeno Dip Recipe
Sausage Jalapeno Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make this creamy, savory dip in my slow cooker. The dip tastes great with crunchy tortilla chips or raw vegetables. —Gina Fensler, Cincinnati, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/2 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/2 hours

Ingredients

  • 1 pound bulk Italian sausage
  • 2 large sweet red peppers, finely chopped
  • 3 jalapeno peppers, finely chopped
  • 1 cup whole milk
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Tortilla chips

Directions

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Place red peppers, jalapenos and sausage in a 3-qt. slow cooker; add milk. Cook, covered, on low 5-6 hours or until peppers are tender.
Stir in cheeses. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage Jalapeno Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p30

  • 1 pound bulk Italian sausage
  • 2 large sweet red peppers, finely chopped
  • 3 jalapeno peppers, finely chopped
  • 1 cup whole milk
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Tortilla chips
  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
  2. Place red peppers, jalapenos and sausage in a 3-qt. slow cooker; add milk. Cook, covered, on low 5-6 hours or until peppers are tender.
  3. Stir in cheeses. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage Jalapeno Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p30

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