Monday, September 9, 2013
This dip has a lot of ingredients, but it's cooked in the crockpot. You just throw everything in there and wait! So good, it's like you just made a touchdown!
2 serranos, chopped
1 lb Jimmy Dean sausage, cooked and crumbled
2-4 T chopped jalapeno slices (the kind from a jar)
1/4 C chopped green onions
Two 8-ounce packages cream cheese
1/2 C sour cream
1/2 C mayonnaise
1 C shredded Cheddar cheese
1 C shredded Pepper Jack cheese
Lawry's seasoned salt, to taste
1 can Rotel
1-2 teaspoons cayenne pepper
1 T cumin
1 T chili powder
1 T garlic powder
2 teaspoons Worcestershire sauce
Roast the poblanos in a 400 degree oven, rotating occasionally, until the skin is black and charred. When they are cool enough to handle, peel as much of the skin off as you can. Remove the stem and seeds and chop.
Put all of the ingredients into a crockpot. Cook on low, whisking occasionally, for about 2 1/2 hours or until the shredded cheeses have melted. Serve with tortilla chips.