Tuesday, December 2, 2014

Spicy sausage dip

16 oz. spicy/zesty sausage
15 oz. can rotel
2 (8 oz) blocks cream cheese
1 small can of yellow corn, drained
2 cups shredded cheddar cheese
Hot sauce to taste

Cook crumbled sausage until browned. Drain off fat.  Reduce heat to medium and add all other ingredients.  Stir frequently until melted together.  Serve warm with crackers or tortilla chips.  Add more hot sauce as needed. 

I made this in the crockpot and it turned out great. The original recipe did not call for the corn or the shredded cheese but I’m glad I added them.  It made it go a little farther and added a nice texture.  You could add black beans to this as well.  

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