Sausage & Pepper Chip Dip

Not so long ago, I was sure that I hated sausage and peppers.  I mean, I have spent my whole life thinking that I despised both, right along with mustard, ketchup and mushrooms.  So as a general rule I pretty much steered clear of any food items, that included either of those ingredients.  For about a year my husband begged me to make him some incredible chip dip that my mom had made "about a million times" (he said).  I honestly and truly had zero idea what he was talking about.  Even as he described it, I thought for sure he was making things up because I had never so much as laid eyes on what he was talking about.  I finally called my mom on the off chance that she would have any idea what this was and sure enough, she did.  And she apparently had made it on several occasions in which I was in attendance.  But because of my pepper and sausage hating ways, I just skipped right over it without paying it any ounce of attention at all.  Finally having the recipe in hand, I made this for Jason and some friends several times before I finally relented and gave it a try myself.  One bite and I was hooked.  For a moment, all was right in the world and I wondered how I had willingly skipped over this dip for years and years.  No matter, I have definitely made up for the lost time by now.  We make this for every football party, family get together and holiday.  We love it!  I love it!  I, the sausage-loathing, pepper-hating, spicy-fearing woman, could eat this every day!  It really is that good.  Not convinced yet that a dip can change your life...make this.  I dare you.

Sausage & Pepper Chip Dip

5-6 medium size peppers, using a combination of red, yellow and orange

1 can Rotel tomatoes with green chiles

1-16 ounce container of sour cream (I always use light with excellent results)

1-8 ounce package cream cheese (I always use light with excellent results)

1 pound spicy pork sausage

1 pound mild pork sausage

Brown sausage in a large skillet over medium high heat.  When completely browned, drain fat and place sausage in a 5 or 6 quart slow cooker.  Wash peppers and roughly chop them.  Place them in slow cooker with the browned sausage.  Add the tomatoes, sour cream and cream cheese to slow cooker.  Stir until combined.  Cover and let cook on high for about 45 minutes to an hour or until peppers are soft and dip is warmed through.  We have also cooked this on the stove top when we needed it in a hurry and it worked great as well.  Serve with tortilla chips.  

Recipe Source:  My really great mom Kris

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