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Sausage Jalapeno Dip

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
  • Total Time
    Prep: 15 min. Cook: 5-1/2 hours
  • Makes
    6 cups


  • 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 shredded part-skim mozzarella cheese
  • Tortilla chips


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup (calculated without chips): 137 calories, 12g fat (6g saturated fat), 33mg cholesterol, 211mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 5g protein.

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