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Add a photoServings: 1
Ingredients
- 2 lb warm bulk sausage
- 2 lb mexican style velveeta (r) process cheese
- 2 can ro*tel (r) tomatoes
- 1 jar pace (r) warm picante sauce
- 2 x scotch bonnet peppers finely diced
Directions
- Brown sausage and drain. Put in crock pot with all remaining ingredients. Simmer on low till completely eaten by officemates. Note which dip thickens (and improves) as day goes on.
- NOTES : This batch used frzn scotch bonnet peppers, reconstituted would work,fresh would be best. But, this isn't really a summer recipe. You could use a tbsp of grnd habanero for some extra kick. Jalapeno is also a good flavor for this dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1814g | |
| Calories 5507 | |
| Calories from Fat 3967 | 72% |
| Total Fat 440.25g | 550% |
| Saturated Fat 210.47g | 842% |
| Trans Fat 1.91g | |
| Cholesterol 1379mg | 460% |
| Sodium 19368mg | 807% |
| Potassium 5289mg | 151% |
| Total Carbs 88.9g | 24% |
| Dietary Fiber 0.0g | 0% |
| Sugars 73.48g | 49% |
| Protein 284.76g | 456% |
