Crock Pot Hamburger Dip
Delicious cheesy Hamburger Dip that's made in your slow cooker for the perfect party appetizer!
Servings: 16
Calories: 292kcal
Ingredients
- 2 pounds Velveeta cubed
- 10.5 ounces cream of mushroom soup
- 16 ounces mild salsa
- 1 pound ground beef
- 1 pound Hot Jimmy Dean Sausage
Instructions
- In a large skillet cook ground beef, drain off grease.
- Mix all ingredients together in large crock pot.
- Cook on low for 2-3 hours or until cheese is melted, stirring occasionally.
- Serve with tortilla chips.
Video
Notes
FRIDGE: Place leftover dip in the fridge and store for up to 3 days.
FREEZER: Leftover crock pot cheesy hamburger dip can also be frozen! Freeze in an airtight container for about 2 months and allow to thaw in the fridge before reheating.
It is important to only reheat small servings at a time if you don't plan to eat all of your leftovers at once. Cheese dip can only be reheated once. Reheat in the crock pot, on the stove top, or in the microwave until warmed through.
Nutrition
Calories: 292kcal | Carbohydrates: 10g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 1346mg | Potassium: 540mg | Fiber: 1g | Sugar: 6g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 1mg