Wickedspicycrockpotcheesedip Recipes

SPICY CROCK POT QUESO (CHEESE DIP)

Steps:

• Crumble sausage and brown in skillet.
• Place Velveeta and Rotel into a crock pot and heat on high.
• Once sausage is browned, add it to the crock pot.
• Continue heating on high, stirring occasionally, until cheese has melted.
• Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
• This recipe works as a sauce as well.
• If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.

CROCK POT CHEESE DIP WITH A NEW TWIST

Steps:

• Microwave the smoked sausage for 3-4 minutes.
• Cube the cream cheese in small cubes for better melting.
• Combine the cream cheese cubes, the cheese whiz, and the rotel in the crock pot, mixing thoroughly.
• Add the sausage and mix well.
• Cook for thirty minutes in crock pot on high until everything is well heated.
• Stir often to avoid the edges burning.

SLOW-COOKER CHEESE DIP

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.

WICKED SPICY CROCK POT CHEESE DIP

Steps:

• Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
• Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
• When the sausage is fully cooked, drain the fat and add it to the crock pot.
• Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
• Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
• Stir occasionally, and implement step 7 as needed.
• The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
• Throw in something new and let me know! I think some beans would go in nicely, or some chili.