Slow Cooker Sausage Pimento Dip
Just a handful of pantry-staple ingredients come together to make this creamy, meaty, and cheesy hot pimento dip.
Servings: 12
Equipment
Ingredients
- 1 lb. jimmy dean sausage
- 1 lb. block sharp cheddar cheese shredded
- 8 oz. cream cheese softened
- ½ cup mayonnaise
- 8 oz. diced pimentos, drained (two 4-oz. jars)
- ½ tsp. garlic powder
- ¼ tsp. freshly ground pepper
- 1 pinch cayenne pepper
For serving:
- sliced baugette
Instructions
- Cook and crumble the sausage on the stove top. Drain on paper towel.
- In a large bowl, add the remianing ingredients and stir. Then add the drained sausage and combine well. Add this to the slow cooker.
- Cook on HIGH For 2 hours or until heated through; stir occasionally. Do not over cook. Watch closely and stir often. Be sure to switch to warm after heated through.
- Serve with sliced baguette pieces.
Notes
- Nutritional values do not include bread or any dippers.
- To make this spicy, you can use hot sausage. Adding more cayenne pepper, hot sauce, and diced jalapenos would do the trick as well.
- Pour any remaining dip into an airtight container and keep in the fridge for up to 3 days. Reheat the leftovers on the stovetop over medium low heat until warmed throughout.
Nutrition
Calories: 405kcal | Carbohydrates: 3g | Protein: 16g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 610mg | Potassium: 188mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1172IU | Vitamin C: 20mg | Calcium: 291mg | Iron: 1mg
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