Wicked Spicy Crock Pot Cheese Dip
Get ready to ignite your taste buds with this Wicked Spicy Crock Pot Cheese Dip, a bold and creamy appetizer that's perfect for game days, parties, or anytime you're craving a fiery snack. This crowd-pleaser combines the rich, velvety goodness of Velveeta and cream cheese with the zesty kick of hot Italian sausage, diced tomatoes with green chilies, and freshly chopped serrano and habanero peppers. Smoky paprika, chili powder, and cumin add layers of robust flavor, while a touch of milk ensures the perfect dip-worthy consistency. Prepared effortlessly in a slow cooker, this spicy cheese dip is both easy to make and irresistibly addictive. Garnish with fresh cilantro for a burst of herbaceous brightness, and serve it piping hot with tortilla chips or veggies for the ultimate dipping experience. Perfect for spice lovers, this crock pot creation is destined to be the star of your next gathering!
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Recipe Information
Ingredients
- 16 oz Velveeta cheese
- 8 oz Cream cheese
- 1 lb Hot Italian sausage
- 10 oz Diced tomatoes with green chilies (e.g., Rotel)
- 2 Serrano peppers
- 1 Habanero peppers
- 2 Garlic cloves
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 0.5 tsp Ground cumin
- 0.25 cup Milk
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Start by browning the hot Italian sausage in a skillet over medium-high heat, breaking it into small pieces as it cooks. Drain excess fat and set the sausage aside.
Finely dice the serrano and habanero peppers. Mince the garlic cloves.
Cut the Velveeta cheese and cream cheese into small cubes for easier melting.
In the crock pot, combine the Velveeta cheese, cream cheese, browned sausage, diced tomatoes with green chilies, serrano peppers, habanero pepper, and minced garlic.
Sprinkle the smoked paprika, chili powder, and ground cumin over the ingredients in the crock pot for an added layer of smoky and spicy flavor.
Pour in the milk to help thin the cheese dip to the desired consistency.
Cover the crock pot with the lid and set it to low heat. Cook for 2 hours, stirring every 30 minutes to ensure the cheese melts evenly and the ingredients are well combined.
After 2 hours, check the consistency of the dip. If it's too thick, stir in additional milk, one tablespoon at a time, until it reaches the desired texture.
Taste the dip and adjust the spice level if necessary by adding more chili powder for extra heat.
Once the cheese dip is smooth and perfectly spicy, transfer it to a serving bowl or keep it warm in the crock pot on the 'Keep Warm' setting.
Garnish with freshly chopped cilantro if desired and serve hot with tortilla chips, pita bread, or vegetable sticks.
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.5 g | 369% | |
| Saturated Fat | 152.0 g | 760% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 12951 mg | 563% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 48.3 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2914 mg | 224% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
