Slow Cooker Spicy Sausage Nacho Dip

Like spice? Chorizo, jalapeño cheese and fire-roasted tomatoes create a flavor-packed kick in this nacho slow-cooker dip, a party natural.

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( 30 Ratings)

30 Ratings

5 Stars 20%

4 Stars 40%

3 Stars 33%

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Prep Time 20 min
Total Time 4 hr 20 min
Servings 16

Ingredients

1 1/4: pounds bulk chorizo sausage

1/3: cup finely chopped onion

3: cloves garlic, finely chopped

1: package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes

1: can (14.5 ounces) crushed fire-roasted tomatoes, undrained

1/4: cup chopped fresh cilantro

9: ounces tortilla chips

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Directions

1 Cook sausage, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain well.
2 Place chorizo mixture, cheese and tomatoes in 2 1/2- to 3 1/2-quart slow cooker.
3 Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
4 Stir in cilantro. Serve with tortilla chips for dipping. Dip will hold on Low heat setting up to 1 1/2 hours; stir occasionally.

EXPERT TIPS

Expert Tips

Make a south-of-the-border meal by serving this dip over baked potatoes. Or spoon it into tortillas, sprinkle with shredded lettuce and fold for an Mexican wrap.

Ground beef can be used in place of the chorizo sausage. Jazz it up by adding 1/2 teaspoon ground cumin and 1/8 teaspoon ground red pepper (cayenne) when cooking the beef, onion and garlic.

Got questions? Our experts have the answers. Ask Betty now.