Baked Cowboy Dip

Name: Baked Cowboy Dip
Yield: 16
Ingredients: 1 can diced hatch green chile; 12 kg hot italian sausage links, casings removed; 2 packages cream cheese, at room temperature; 1 c sour cream; 4 kg sharp cheddar cheese, grated; 2 c frozen sweet corn, thawed drained; 1 can fire-roasted diced tomato with green chiles; 1 tsp kosher salt; 1 pinch cayenne pepper, or to taste; 2 Tbsp grated sharp cheddar cheese; 1 pinch cayenne pepper, or to taste; 1 tsp sliced green onion, or to taste; 1/2 c diced fresh jalapeño pepper; 1/2 c sliced green onion; 1/2 tsp freshly ground black pepper

0 mins

Total time

16

Serving

15

Ingredients

Enable cook mode

Ingredients

can diced hatch green chile

kghot italian sausage links, casings removed

packages cream cheese, at room temperature

csour cream

kgsharp cheddar cheese, grated

cfrozen sweet corn, thawed drained

can fire-roasted diced tomato with green chiles

tspkosher salt

pinch cayenne pepper, or to taste

Tbspgrated sharp cheddar cheese

pinch cayenne pepper, or to taste

tspsliced green onion, or to taste

¹⁄₂

cdiced fresh jalapeño pepper

¹⁄₂

csliced green onion

¹⁄₂

tspfreshly ground black pepper

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.

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