January 13, 2011

Sausage cheese dip

1 pound bulk pork sausage
1 14-1/2-ounce can diced tomatoes with garlic and onion
2 pounds process cheese product with jalapeno peppers, cubed
Toasted baguette slices or toasted pita wedges
1. In a large skillet cook sausage over medium heat until sausage is no longer pink. Drain well. Transfer sausage to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes and cubed cheese.

2. Cover and cook on low-heat setting for 2 to 3 hours, stirring after 1 hour to mix in the cheese. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Serve with baguette slices or pita wedges. Makes 24 (1/4-cup) servings.


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