Big Game Dip Recipe 435

BIG GAME DIP

Steps:

• Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot.

BIG GAME SALSA DIP

Steps:

• In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
• Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
• Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
• Garnish with green onions and serve with tortilla chips.

JOMAMA'S BIG GAME DIP

Steps:

• Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth.
• Spoon the mixture in an even layer across the bottom of an 8x8-inch pan.
• Spread the salsa over the cream cheese mixture in one layer.
• Follow with layers of shrimp and Cheddar cheese.
• Sprinkle top with chopped tomato, black olives, and green onions.
• Refrigerate for 2 hours to chill and blend flavors before serving.

BIG GAME HEROUX DIP

Steps:

• Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
• Cook in the microwave on High for 30 seconds.
• Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.