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Fat Boy Nacho Cheese Dip

SUBMITTED BY: JULIECT

"My husband named this dish. A wonderfully cheesy dip with spiced ground sausage and green chiles. Served warm with corn chips, it always goes so fast at parties. If you are lucky enough to have leftovers, it makes great breakfast burritos the next day."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (2 pound) loaf processed cheese food, cubed
  • 1 pound spicy pork sausage
  • 1 (10.75 ounce) can condensed nacho cheese soup
  • 1 (4 ounce) can diced green chile peppers, drained
  • 1 (14.5 ounce) package corn tortilla chips

DIRECTIONS

  1. Place processed cheese into a slow cooker and set to Low. Stir occasionally until melted.
  2. Meanwhile, cook sausage in a large skillet over medium-high heat until evenly browned. Stir frequently and break into small crumbles. Drain the grease, and stir into the cheese in the slow cooker. Mix in the cheese soup and green chilies. Keep warm in the slow cooker, and serve with tortilla chips.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2005 by tinkerbell971
I FOLLOWED THE RECIPE EXACTLY AND IT WAS WAY TOO THICK..I DOUBT I WILL MAKE THIS AGAIN..A BETTER RECIPE ON THIS WEBSITE FOR THIS TYPE OF DIP IS BEEFY CHEESE DIP.

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2004 by YUMMYUMM
I loved this recipe! I made a few adjustments though. Since I was making the dip for a crowd of almost 20 I had to double it--and instead of having 2 lbs of sausage, I used 1 lb. of spicy sausage and 1 lb. ground beef. Instead of just diced green chile peppers I used the Rotel diced tomatos with green chiles. Also, the dip was a little thick for my tastes, so I used some whole milk to give the dip a creamier texture. Yumm Yumm!

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2004 by DDWW77
This is a great recipie, but exclude the nacho cheese can and add 3/4 cup whole milk instead. This will keep it creamy, and add 1can rotel chile to spice it up!

3 users found this review helpful


 
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Recipe Submitter:

JULIECT
Photo by Allrecipes
Cooking Level: Expert
Living In: Groton, Connecticut, USA
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 408

  • Total Fat: 27.9g
  • Cholesterol: 55mg
  • Sodium: 1267mg
  • Total Carbs: 22.3g
  •     Dietary Fiber: 2g
  • Protein: 17.6g

VIEW DETAILED NUTRITION

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