- (2 lbs) Ground Beef, 1 lb pkgs
- (1 1/2 Tbsp) Olive Oil
- (1 cup) Onion, chopped
- (1) Jalapeno, seeded and minced
- (2 cloves) Garlic, crushed or minced
- (1-4 oz. can) Chili Peppers (mild), chopped
- (1 1/2 tsp) Chili Powder- mild to medium heat
- (1/2 tsp) Ground Cumin
- (1/2 tsp) Salt
- (1/2 tsp) Pepper
- (2-8 oz. cans) Tomato Sauce
- (1/2 cup) Ketchup
- (1 tsp) Oregano
- (16 oz.) Cream Cheese, cubed
- (1/2 cup) Grated Parmesan (or cheese of your preference)
- Heat the olive oil In a heavy skillet over medium heat. Crumble the ground beef into the skillet along with the onion and jalapeño pepper, if using. Cook until the onion is translucent and the beef is no longer pink, stirring frequently. Drain off fat.
- Transfer the drained browned meat mixture to the crockery insert of the crock pot. Add the garlic, mild chili peppers, chili powder, ground cumin, salt, black pepper, tomato sauce, ketchup, oregano, sugar, cream cheese, and Parmesan cheese (or another type of cheese).
- Cover the crock pot and cook on low for about 2 hours, or until cream cheese has melted and is thoroughly blended.
- Stir, taste, and adjust the seasonings, as needed.
- Serve the dip hot, directly from the crock pot, or move to a chafing dish. Offer tortilla chips, crackers, or vegetables for dipping.
- Serve the dip hot from the slow cooker with tortilla chips, corn chips, carrot and celery sticks, or an assortment of crackers. Use the dip as a nacho topping. Pour some over a mound of tortilla chips and garnish with sliced jalapeño pepper rings. It's a good dip to offer as a topping for baked potatoes. A baked potato bar with various toppings and fixings is an excellent game day food idea.
- Use a combination of ground beef and ground spicy sausage in the dip. Brown with the onion and jalapeño peppers and drain well. Add to the slow cooker with the remaining ingredients. Replace the ketchup with chili sauce (found in the ketchup section, not Asian-style).Replace part or all of the cream cheese with Velveeta process cheese product. Instead of Parmesan cheese, use a sharp cheddar, Monterey Jack, or a shredded Mexican blend. For more heat, add 1/2 teaspoon to 1 teaspoon of cayenne pepper or extra chopped jalapeño peppers. Pepper jack cheese may be added as well. For less heat, omit the jalapeño pepper or replace it with sweet red or green bell pepper. Replace 1 can of tomato sauce with 1 cup of chunky salsa.