JALAPENO POPPER & SAUSAGE DIP

1 lb bulk spicy pork sausage

2 pkg (8-oz each) cream cheese cubed

4 cups shredded Parmesan cheese

1 cup sour cream

1 can (4-oz) chopped green chilies

1 can (4-oz) diced jalapeno peppers

Assorted fresh veggies for dipping

In s skillet, cook sausage over medium heat 6-8 minutes or until no long pink, breaking into crumbles. Using a slotted spoon, transfer cooked sausage to a 3-quart slow cooker.

Stir in the cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3 1/2 hours or until heated through. Stir before serving with the assorted veggies.

Yield: 24 servings of 1/4 cup each

Note: To keep prep the day of serving, brown the sausage the night before and refrigerate until needed.

file photo and recipe from TOH 2015 The lady who shared this recipe said it won a contest at her work.