Ingredients
Scale
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 garlic clove, minced
- 1 can (15 ounces) chili con carne (without beans)
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, drained
- 1 jar (4 ounces) diced pimientos, drained
- 1 package (2 pounds) Velveeta, cubed
- Prepared taquitos, tortilla chips, or corn chips for serving
Instructions
- In a large skillet, combine the ground beef, pork sausage, chopped onion, jalapeno peppers, and minced garlic. Cook over medium-high heat for about 5 to 7 minutes, stirring frequently, until the meat is no longer pink.
- Use a slotted spoon to transfer the cooked meat mixture to a 5-quart slow cooker, leaving any excess fat in the skillet.
- To the slow cooker, stir in the chili con carne, cream of mushroom soup, diced tomatoes with green chiles, diced pimientos, and the cubed Velveeta cheese.
- Cover the slow cooker and set it to low heat. Allow the mixture to cook for 2 to 3 hours, stirring halfway through.
- Once heated, serve the Chili Cheese Dip warm with your choice of prepared taquitos, tortilla chips, or corn chips.
Notes
Chili Cheese Dip can be stored in the refrigerator for 3 to 4 days. It can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Chili Cheese Dip, Appetizer, Party Dip, Game Night, Creamy Dip