Slow Cooker Cheese Dip

from: Home-Tested Slow Cooker Collection

note: I used low-fat alternatives on the velveeta, cottage cheese, cream cheese, and sour cream to help cut back on the calories. I was also unable to find ground Italian sausage this morning in the store, so I just opted to use the 1 lb. of ground beef by itself. This recipe lends itself to tweaking and experimentation. Have fun with it...it will be a hit no matter what you add to it!

1 pound ground beef
1 pound italian sausage
1 pound velveeta, cubed
11 ounces jalapeño chile peppers, drained
1 medium onion, diced
1/2 pound cheddar cheese, cubed
8 ounces cream cheese, cubed
8 ounces cottage cheese
8 ounces sour cream
8 ounces diced tomatoes, drained
3 cloves garlic, minced
salt
black pepper


1. Cook and stir ground beef and sausage in medium skillet over medium-high heat until no longer pink. Drain fat. Transfer beef and sausage mixture to slow cooker.

2. Add processed cheese, jalepeño peppers, onion, cheddar cheese, cream cheese, cottage cheese, sour cream, tomatoes, and garlic to slow cooker. Season to taste with salt and pepper. Cover; cook on HIGH for 1 1/2 to 2 hours or until cheeses are melted. Serve with crackers or tortilla chips.