My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Wherever I take it, folks quickly gobble it up!
—BEV SLABIK DILWORTH, MN
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 24 SERVINGS (1/4 CUP EACH)
1 pound bulk spicy pork sausage
2 packages (8 ounces each) cream cheese, cubed
4 cups shredded Parmesan cheese (about 12 ounces)
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
1 can (4 ounces) diced jalapeno peppers
Assorted fresh vegetables
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
2. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3-3 1/2 hours or until heated through. Stir before serving. Serve with vegetables.