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365 Days of Slow Cooking and Pressure Cooking

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January 11, 2012

Recipe for Slow Cooker White Cheddar and Sausage Dip

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1 cup Shirley J White Cheddar Soup Base
4 cups water
1 (4 oz) can diced green chiles
1 (14.5 oz) can diced tomatoes
1 (lb) ground sausage, browned and drained (Italian sausage would be yummy)
2 cups shredded sharp cheddar cheese
1.  Combine water and soup base in saucepan.  Whisk and bring to a boil over medium heat.  Stir until thickened (about 5 minutes).  Pour into slow cooker.
2.  Add the tomatoes, chiles, sausage and cheddar into the slow cooker.  Stir until combined.  The cheese will get all melty.
3.  Cover and cook on LOW for about an hour then turn to WARM.  Serve with tortilla chips, crackers or bread.
Review:
I wanted to make this Velveeta dip but I didn’t have any Velveeta on hand.  I pulled out my Shirley J White Cheddar Soup Base and created this recipe that tastes similar to the Velveeta dip.  It tasted less processed to me and was a delicious addition to our Christmas Eve appetizer dinner.  4 stars.
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Leave a Comment Filed Under: All Recipes, Appetizers, dips, Sausage, Slow Cooker Tagged With: All Posts, slow cooker recipes, 0-2 hours, 4 stars, crock pot recipes, recipes crock pot

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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