INGREDIENTS
this fills a 7 quart slow cooker, cut recipe in half for a smaller slow cooker
2 lb hot sausage, cooked/crumbled
12 oz turkey bacon, cooked/chopped (or pre-cooked "real" bacon bits)
1 medium/large onion, chopped
4 jalapenos, chopped
2 cans cream of mushroom soup (can substitute with cream of potato/chicken)
2 cans Rotel
8oz light sour cream
1 package Neufchatel (or cream cheese)
16oz package of Queso Velveeta
8oz shredded sharp cheddar
onion powder and pepper, to taste
DIRECTIONS
Put the velveeta, shredded cheddar, cream cheese, sour cream, cream of mushroom, and rotel in the slow cooker and set to high so it starts to heat up while you prep the other ingreds.
In a big skillet cook the sausage over med-high heat, crumble and drain. Add into the slow cooker. Chop up the onion and cook in that skillet till onion turns translucent.
In another skillet cook the bacon.
I used a food processor to chop up the cooked onion, cooked bacon, and raw jalapenos. I cut the seeds out of 2 of the jalapenos so that the dip wouldn't be overboard spicy. But leave them in if you want it really spicy.
Add the chopped up bacon, onion, and jalapenos to the slow cooker.
Sprinkle with onion powder and pepper, and stir everything together.
Dip is ready whenever it is hot, it took probably like an hour to warm up set on "high".
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