Ingredients
1 pound bulk spicy pork sausage2 packages (8 ounces each) cream cheese, cubed4 cups shredded Parmesan cheese (about 12 ounces)1 cup sour cream1 can (4 ounces) chopped green chiles, undrained1 can (4 ounces) diced jalapeno peppers, undrainedAssorted fresh vegetables
Preparation
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
Stir in cream cheese, Parmesan cheese, sour cream, chiles and peppers. Cook, covered, on low 3-3-1/2 hours or until heated through. Stir before serving. Serve with vegetables.
