No last-minute party prep needed! Just put this creamy dip together a couple hours before your shindig, and let your slow cooker do the work.
—PAT HABIGER SPEARVILLE, KS
PREP: 25 MIN. • COOK: 2 HOURS • MAKES: 8 CUPS
2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
2 packages (8 ounces each) cream cheese, cubed
2 cans (8 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 cup grated Parmesan cheese
1/2 cup ketchup
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
Tortilla chips
1. In a large skillet, brown beef, onion and jalapeno until the meat is no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cream cheese, tomato sauce, chilies, Parmesan cheese, ketchup, garlic, chili powder and oregano.
2. Cover and cook on low for 2-3 hours or until heated through. Stir; serve with chips.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn exposed skin. Avoid touching your face.
TEST KITCHEN TIP
To chop an onion, peel it and cut it in half from the root to the top. Place a half flat-side down and cut vertically through the onion, leaving the root end uncut. Then cut across the onion; discard the root end. Repeat to chop the second onion half.