Monday, September 9, 2013

Touchdown Dip

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 poblanos
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.


  1. I pinned this so many moons ago and it is on the menu at our staff luncheon for Halloween! Can't wait (:

  2. My husband can't handle spicy well on his stomach. Is it still yummy without the peppers?

  3. I've made to several times now and it is always a huge hit! People are begging for this recipe every time I make it!

    1. I'm so glad to hear that, Caryn! Thank you for letting me know!