Food Snob


I got this recipe from my friend and coworker Cassie who suggested I make it for today’s potluck. Cassie describes it as crack in a crockpot. It has a lot of different flavors that are not easy to identify once melded together.

I would have given this recipe a four apple rating, but it’s a tad sweet for my taste. I’ve never been all that fond of sweet meat. In fact, I added a ton of salt and parmesan cheese to combat the sweet tasting dip. I also added an additional pepper – the end result was a sweet and spicy, creamy beef dip. Serve with tortilla chips and enjoy!


  • 2 lb lean ground beef
  • 1 c. chopped onion
  • 1 jalapeno pepper, seeded and minced, optional
  • 2 cloves garlic, crushed and minced
  • 1 4-oz can mild chile peppers, chopped
  • ½ tsp. salt, or to taste
  • 16 oz tomato sauce
  • ½ c. ketchup
  • 1 tsp. dried oregano
  • 16 oz cream cheese, softened and cut in cubes
  • ½ c. grated Parmesan cheese
  • 1 ½ tsp. chili powder, mild to medium heat


  1. In skillet, brown ground beef with onion, and jalapeno pepper, if using. Drain off fat.
  2. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
  3. Set crockpot on low for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired.
  4. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.

Recipe rating:  ½

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