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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 32 |
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No last-minute party prep is needed for this warm, creamy dip. Put it together hours before the gathering and let a slow cooker do the work until your group is ready to dig in. âPat Habiger, Spearville, Kansas Ingredients:
2 pounds ground beef |
1 large onion, chopped |
1 jalapeno pepper, seeded and chopped |
2 packages (8 ounces each) cream cheese, cubed |
2 cans (8 ounces each) tomato sauce |
1 can (4 ounces) chopped green chilies |
1/2 cup grated parmesan cheese |
1/2 cup ketchup |
2 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1 teaspoon dried oregano |
tortilla chips |
Directions:
1. In a large skillet, brown the beef, onion and jalapeno until meat is no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in the cream cheese, tomato sauce, chilies, Parmesan cheese, ketchup, garlic, chili powder and oregano.
2. Cover and cook on low for 2-3 hours or until heated through. Stir; serve with chips. Yield: 8 cups.
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