Big Game Dip You Have To Try

Tuesday, 26 April 2016

Big Game Dip

"I make this every year for my Big Game events and every body raves over it. You could make it as highly spiced or as mild as you want."

Ingredients :

1 (2 pound) loaf processed cheese (together with Velveeta®), cubed
1 pound bulk spicy red meat sausage
1 (24 ounce) jar hot salsa
1/2 cup hot pepper sauce (together with Frank's RedHot®)
three big jalapeno peppers, chopped (elective)

Instructions :

Prep : 10M	Cook : 20M	Ready in : 2H20M

Melt processed cheese in a gradual cooker on Low. Cook and stir red meat sausage in a large skillet over medium warmness till browned and crumbly, approximately 10 mins; drain extra grease. Mix sausage into processed cheese in the cooker, stir in salsa, warm sauce, and jalapeno peppers. Cook for two hours; serve warm.

Notes :

If you want a more slight dip, you can use slight sausage and salsa and reduce the hot sauce right down to 1/four cup. I would not absolutely cast off the new sauce as it actually provides to the taste.
Try using a Reynolds® slow cooker liner for your sluggish cooker for easier cleanup.

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