Sausage Cheese DipDecember 30, 2008 | Email This Post Print This Post Post a Comment
1 pound bulk pork sausage
14 1/2 ounce can diced tomatoes with garlic and onion, undrained
2 pounds process cheese product with jalapeno peppers, cubed
In a large skillet cook meat over medium heat until no longer pink. Drain well. Transfer meat to a 3 1/2 or 4 quart cooker. Stir in undrained tomatoes and cubed cheese.
Cover and cook on LOW 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 tortilla chips, baguette slices or pita wedges.