Slow Cooker Loaded Nacho Dip
Take the guesswork out of what to serve at your next game day party and make this delicious Slow Cooker Loaded Nacho Dip.
Servings: 10
Ingredients
- 1 lb. bacon sliced in 1/2 inch pieces
- 1 lb. ground beef
- 1 lb. ground sausage
- 1 yellow onion diced
- 2 serrano peppers diced - see notes for other heat variations
- 32 oz. velveeta cubed
- 1.25 oz. taco seasoning
- 16 oz. jar of salsa
- 15 oz. can pinto beans drained and rinsed
- 1 cup milk
- 3.8 oz can olives drained
For serving:
- tortilla chips
Instructions
- Add the bacon to a large skillet set to medium-high heat and cook until 3/4 of the way cooked through. Drain fat.
- Add the ground beef, ground sausage, onion and serrano peppers to the pan along with the bacon. Cook and crumble the meat. Drain off the fat and add the meats to the slow cook cooker.
- Add the remaining ingredients to the slow cooker.
- Stir.
- Cook on HIGH for 2 hours, stirring occasionally.
- Serve with tortilla chips and enjoy!
Notes
- One poblano pepper can be used instead of serrano for much less heat.
- Nutritional values do not include chips.
- Any remaining dip can be stored in an airtight container and put in the fridge for up to 4 days. Reheat over medium heat on the stovetop or in the microwave until warmed throughout.
Nutrition
Calories: 698kcal | Carbohydrates: 25g | Protein: 43g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 2933mg | Potassium: 956mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1585IU | Vitamin C: 5mg | Calcium: 603mg | Iron: 3mg
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