Baked cowboy dip
Food Wishes · ♥ 39.1K likes · 1.5M views · 7 min video
Read about sausage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Slice the sausages lengthwise and peel off the casings.
- 2 whole hot Italian sausage
Put the sausage in a dry pan over medium-high heat; once it sizzles and renders fat, brown it while breaking it up with a spatula, to the crumble and colour you like.
- 1 lb room temperature cream cheese
- sour cream
- grated extra sharp cheddar
- 1 package premium frozen corn
- 1 can diced fire-roasted tomatoes
- 1 can diced green chilies
- freshly diced jalapenos
- thinly sliced green onions
- kosher salt
- freshly ground black pepper
- cayenne
Combine the cream cheese, sour cream, grated extra sharp cheddar, thawed and drained corn, the sausage, the can of fire-roasted tomatoes, the can of green chilies, diced jalapenos and sliced green onions. Season with kosher salt, black pepper and a few shakes of cayenne.
Mixing the dip
Mix with a spatula until thoroughly combined, a few minutes, longer if the cream cheese was not softened. It can be served cold and uncooked at this point.
- grated cheddar
- cayenne
Transfer to a baking dish, smooth the top, sprinkle with more cheddar and a few more shakes of cayenne. Can be made a day ahead.
Set on a sheet pan and bake in the centre of a 425 degree oven about 30 minutes, until the cheese is melted and the dip bubbles around the edge.
- sliced green onions
- extra thick corn chips
Garnish with more sliced green onions. Serve with thick corn chips, hot, or best once cooled after baking.