Hi everyone! With summer coming on, there’ll be lots of opportunities for more family get-togethers, and I’m always on the lookout for something different that will be a hit when we all congregate here at the house—especially something that can be made ahead of time and serve a LOT of people.
Take a look at this warm dip—you can eat it with chips or veggies or even french fries (and my inquiring mind wants to know how it might also taste on the edge of a piece of pizza or a bread stick!)
This recipe came from a newsletter I get from the “Cooking Professionally” site (this scared me at first, because I’m NOT a professional cook by any means!)
I’m excited to find this recipe and I’m going to try it SOON. I have a feeling this might become a staple at my house! Do you have a favorite quick and easy recipe you make for family gatherings in the summer? PLEASE SHARE!!!
INGREDIENTS:
FOR THE DIP:
- 12 ounces hot Italian sausage links, casings removed
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 cup sour cream
- 4 ounces sharp cheddar cheese, grated
- 2 cups frozen sweet corn, thawed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes with green chiles
- 1 (4-ounce) can diced green chiles
- 1/2 cup fresh jalapeño peppers, diced
- 1/2 cup green onions, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- cayenne pepper, to taste
FOR TOPPING:
- 2 tablespoons sharp cheddar cheese, grated
- cayenne pepper, to taste
- 1 teaspoon green onion, optional, sliced
DIRECTIONS:
Step 1
Preheat the oven to 425 degrees F.
Step 2
Place the sausage links in a dry pan over medium heat until they start to sizzle.
Step 3
Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.
Step 4
Remove the sausage from the heat and drain the fat.
Step 5
In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.
Step 6
Transfer the mixture to a baking dish and smooth out the top.
Step 7
Top with the remaining cheddar cheese and the cayenne pepper.
Step 8
Place the baking dish on a sheet pan and bake until the cheese is melted and the dip is bubbling around the outside, about 30 minutes.
Step 9
Top with the remaining green onions and serve!
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It sounds great. My family would love it.
Debra, I’m definitely going to make this. I know my family will love it–we love all things spicy! Looks pretty easy to do, too!
Sounds yummy! Love anything spicy!!
Kathleen, I love spicy food, too, and so does my family–well, most of them, anyhow! I like that this recipe seems to be a little “controllable” on how much spiciness you can put into it. I’m going to make it for our Father’s Day gathering!
sounds good, but would have to leave out the jalapenos!! I love a good hot dip!
Teresa, I do, too! I have had to tone down my “spice” level as I’ve gotten older, but this recipe seems like it could be modified easily. I’m looking forward to making this!
Oh I could eat the whole container myself! YUMMMMMMM
HAHAHAAA!!! YES!!! That was what I thought too, when I found this. I might have to make TWO recipes of it–one for everyone to share and a secret one for me to hoard. LOL
It sounds good! A friend of mine introduced me to a cowboy dish that’s a cold dish, really good! Makes a ton, though, and takes awhile!
Trudy, I’m always on the lookout for new recipes to try. We’d love for you to share it if you would like to. I made “Cowboy Caviar” a few years back and it was a real hit, but haven’t made it lately because of everyone’s food issues in my family — allergies and so on. BUT…I might just make that again for myself! LOL
It was “Cowboy Caviar” that my friend introduced me to. I LOVE it! Just makes more than one person would need, and knowing me, I’d eat all of it, anyway! I haven’t had any since she moved.
Trudy, there are a few different recipes for that and I think every one of them is wonderful! LOL You’re right though–one person cannot eat it all…I don’t think…hmmmm…LOL
Wow, this looks amazing, Cheryl! We have potlucks here all the time and I’m always looking for something new to take. This will be perfect. I can’t wait to try it. Love that you found it!
Linda, I like that it looks “different” and so will be something new to try that also looks wonderful. I can’t imagine it NOT being fantastic, but I think you and I are both gonna find out before too long since we’re both thinking of making it! LOL Have a great day today!
sounds delicious!
denise
Hi Denise! I think it does, too. And shouldn’t take too long to make, either. I’m looking forward to trying it out!
Looks great! I’m kind of pleased that it seems like the recipe is new to all or most of us because I like to pride myself about having made or eaten every dip haha… It will be easy for me to give it a try, well half recipe since I only have one block of cream cheese…we don’t eat meat but I always keep vegetarian sausage on hand and honestly it’s good enough that I don’t need to comment that it isn’t even pork.
That’s awesome, Rachel! I would love to get some of that vegetarian sausage–what is the brand and where do you buy it? Yes, this dip sounded really different (and GOOD) and I wanted to share because of that. I’m always on the lookout for new/different things that are easy and good. I think everyone in my family is going to love this. But I would love to try that sausage!
I have never tried it. It sounds a bit spicy. We are not a fan of spice. Thank you so much for sharing. God bless you.
I hear you, Debbie! Yes, it does sound spicy, but I think some of that can be controlled. But if you aren’t a fan of spicy foods, this probably is not for you. I used to be able to eat a lot more spicy things than I can now. :(((( Mama warned me this day would come! LOL XO
Cheryl,
Thanks for the recipe. It sounds delicious, but I will likely tone it down a bit – no jalapeño peppers. I don’t mind a little heat, but really can’t handle that much.
For an easy and good recipe, I make 7 Cup Salad. It is best if made a day or two ahead to let the marshmallows melt a bit and for the flavors to meld. If I am taking it to a pot luck or where people I don’t know will be eating, I eliminate the pecans. You never know when someone will have a nut allergy.
7 Cup Salad
I cup of each ingredient
Sour cream
Cottage cheese (small curd is good)
Mini marshmallows
Pecans
Shredded coconut
Crushed pineapple – well drained
Fruit Cocktail – Spoon. out of can, no need to drain.
Mix all ingredients, cover and refrigerate overnight at a minimum.
Easy to multiply and I usually at least double or triple it. Keeps well for several days, but it usually doesn’t last that long.
We like it because it isn’t very sweet. Using the sour cream and cottage cheese instead of a sweet whipped topping makes it less like a dessert.
That sounds great! And it does sound like it makes a lot too! Thanks, Patricia— I think this is something my daughter might really like(and I know I will)!
This sounds delicious Thanks for sharing My family would love this I will have to try this new recipe!
Sarah, you are so welcome! I’m glad to share these (hopefully) great recipes when I come across them. I think my family is going to love this one, too. This is another reason I’m glad I live NOW instead in the old west! LOL So many wonderful (and different!) things to make and enjoy!