1 package (16 ounces) Eckrich® Skinless Smoked Sausage, cut into small 1/4 inch triangle pieces
1 loaf (2 pounds) processed cheese, cubed (use 2% Milk processed cheese for a lighter option)
1 can (10 ounces) diced tomatoes with green chili peppers, drained
2 teaspoons ground cumin
1 cup sour cream (or reduced fat sour cream, a lighter option)
1/2 cup chopped cilantro
Pita chips or Bagel chips (or serve with bell pepper scoops, a lighter option)
Instructions
Combine Eckrich sausage, processed cheese, tomatoes and cumin in a large saucepan; mix well.
Heat the mixture over low heat until melted and hot, stirring occasionally. Add sour cream and cilantro; stir well.
Heat through and transfer to a medium-sized slow cooker on low heat Serve with pita or bagel chips Dip may also be served in a large bowl at room temperature for up to 2 hours.
TO MAKE BELL PEPPER SCOOPS- cut red and yellow bell peppers lengthwise into halves, discard seeds and stems. Cut halves into thick lengthwise strips leaving the rounded edges on the peppers. Cut strips crosswise in half making smaller scoops.
SLOW COOKER VARIATION- prepare step 1 using a medium-sized slow cooker. Cook on low 2 to 2-1/2 hours or until melted and hot. Stir well. Add sour cream and cilantro; stir well.
Originally Submitted
8/21/2011
0 Out of 5 from
0 reviews
You can add this Rich N' Cheesy Smoked Sausage Cheese Dip recipe to your own private DesktopCookbook.
