Big Game Dip Recipe

Ingredients

This recipe is scaled from its original yield. While ingredient amounts adjust automatically, cooking times and steps remain the same. Not all recipes scale perfectly.

Original Recipe (1X) yields 20 servings

• 1 (2-pound) loaf processed cheese, cubed (e.g., Velveeta)
• 1 pound bulk spicy pork sausage
• 1 (24-ounce) jar hot salsa
• cup hot pepper sauce (e.g., Frank's RedHot)
• 3 large jalapeno peppers, chopped (optional)

Directions

1. Place the cubed processed cheese into a slow cooker and melt on the Low setting, stirring occasionally to ensure smooth consistency.
2. In a large skillet over medium heat, cook the spicy pork sausage until browned and fully crumbled, about 10 minutes. Drain any excess grease.
3. Transfer the cooked sausage into the slow cooker with the melted cheese. Stir to combine thoroughly.
4. Add the hot salsa, hot pepper sauce, and chopped jalapeno peppers (if using). Mix until well blended.
5. Cook on Low for 2 hours, stirring occasionally. Serve hot directly from the slow cooker.

Cook's Tip: For a milder version, use mild sausage and salsa, and reduce the hot sauce to cup. Avoid removing hot sauce completely, as it enhances the flavor.

Nutrition Facts (per serving)

• Calories: 211
• Total Fat: 16g (20% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 49mg (16% DV)
• Sodium: 1068mg (46% DV)
• Total Carbohydrate: 6g (2% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 5g
• Protein: 12g (24% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 272mg (21% DV)
• Iron: 1mg (4% DV)
• Potassium: 292mg (6% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your caloric needs. Nutrient info is based on available data and may not cover all ingredients. Consult a healthcare professional if following a medically restrictive diet.