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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Adapted from Melissa's Southern Style Kitchen Ingredients:
1 (12 ounce) package low-fat sausage |
3/4 lb extra lean ground beef |
2 (8 ounce) softened cream cheese |
1 (16 ounce) container queso blanco, cheese dip (such as gordo's) |
1 1/2 cups shredded monterey jack pepper cheese |
1 1/2 cups salsa |
1 small onion, finely diced |
1 jalapeno pepper, finely diced (optional) |
3 tablespoons taco seasoning |
1 tablespoon lime juice |
1 tablespoon worcestershire sauce |
1 -2 tablespoon chopped cilantro |
2 -3 teaspoons minced garlic |
salt and black pepper |
2 -3 chopped green onions, for garnishing |
1/2 cup shredded monterey jack pepper cheese |
Directions:
1. In a large stove top pot over medium-high heat, cook the sausage, ground beef, diced onion and jalapeno. Add a little oil, if needed, and season with salt and pepper.
2. Drain any excess fat from the pan, then add the taco seasoning, lime juice, minced garlic and worcerstershire sauce.
3. Continue to cook for a couple of minutes, until no pink remains in the meat.
4. Add all of the softened cream cheese, the white queso dip and 1 1/2 cups of salsa.
5. Lower the heat to medium-low, and slowly melt all of the ingredients together.
6. Stir often to prevent the dip from sticking to the bottom of the pot. Simmer for a total of 25 minutes.
7. Stir in 1 1/2 cups of grated pepper jack cheese and chopped cilantro.
8. Remove the dip from the heat, and pour carefully into your slow cooker to keep w.
9. arm, or serve immediately with lots of tortilla chips for dipping. Sprinkle the remaining shredded cheese on top to melt and a sprinkle of chopped green onion.
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