Ingredients
Equipment
Method
- Brown the sausage in a pan over low to medium heat for about 20 minutes, breaking it up as it cooks. Try not to over brown it into hard crispy bits.Drain well using a strainer, then blot lightly with paper towels to remove excess grease.
- Add the fire roasted green chiles to the slow cooker.
- Then add both jars of salsa con queso, scraping the jars well.
- Lastly, stir in the cooked and drained sausage until evenly combined.
- Cover and heat on low for 2 to 3 hours or on high for about 1 hour, stirring once if you think of it.
- Serve straight from the slow cooker and keep it on low or warm to stay scoopable.
Video
Notes
- Mild sausage works if you want less heat.
- This dip thickens as it sits, which makes it perfect for sturdy tortilla chips.
- If the dip feels too thick, stir in 1 to 2 tablespoons of milk to loosen it.
- If oil pools on top, stir well and it will come back together.
Storage
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in the microwave in 30 second bursts, stirring each time until smooth.
- Freezing is not recommended because the texture changes after thawing.
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Nutrition information is automatically calculated, so should only be used as an approximation.