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Jalapeno Popper & Sausage Dip

My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    24 servings (1/4 cup each)


  • 1 pound bulk spicy pork sausage
  • 2 packages (8 ounces each) cream cheese, cubed
  • 4 cups shredded Parmesan cheese (about 12 ounces)
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chiles, undrained
  • 1 can (4 ounces) diced jalapeno peppers, undrained
  • Assorted fresh vegetables


  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
  • Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3-3-1/2 hours or until heated through. Stir before serving. Serve with vegetables.
Nutrition Facts
1/4 cup (calculated without vegetables): 180 calories, 15g fat (8g saturated fat), 44mg cholesterol, 399mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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