Voodoo Chile Slow Cooker Bacon Cheeseburger Dip
8 ounces bacon
1/2 pound ground beef
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese, cut into cubes
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
2 tablespoons chopped fresh parsley
1/2 bottle of Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
Stir diced tomatoes with green chile peppers, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve. For those that would like a little more spice, add more Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce.
Click the link below to buy the Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce featured in this recipe.....
Check out all of our great sauces and spices at http://peppers.com/