Description
A warm and creamy hot sausage dip that combines spicy sausage, cream cheese, sour cream, cheddar cheese, and flavorful diced tomatoes with green chilies, baked to bubbly perfection. Perfect for parties and gatherings, served best with corn or tortilla chips.
Ingredients
Scale
Meat
- 1 lb hot sausage (Jimmy Dean)
Dairy
- 8 oz cream cheese, softened
- 8 oz sour cream
- 2 cups shredded cheddar cheese
Other
- 1 10-oz can diced tomatoes and green chilies, drained
Instructions
- Preheat Oven: Preheat the oven to 350ºF to prepare for baking the dip.
- Cook Sausage: In a large skillet over medium heat, cook the hot sausage until it is thoroughly cooked and no longer pink. Drain the excess fat from the skillet to avoid greasiness in the dip.
- Combine Ingredients: In a large mixing bowl, combine the cooked sausage, softened cream cheese, sour cream, shredded cheddar cheese, and drained diced tomatoes with green chilies. Mix thoroughly to evenly incorporate all ingredients.
- Bake the Dip: Transfer the mixture into an 8-cup baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 30 minutes or until the dip is bubbly and hot throughout.
- Serve: Remove from the oven and serve the hot sausage dip warm alongside corn chips or tortilla chips for dipping.
Notes
- Draining the sausage fat is essential to prevent the dip from becoming too greasy.
- If you prefer a milder flavor, substitute hot sausage with mild sausage.
- This dip can be prepared in advance and baked just before serving.
- To make the dip spicier, add a few dashes of hot sauce or chopped jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
