Cowboy Dip

Recipe: Cowboy Dip

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Now that temperatures are starting to cool off, I’m starting to crave warm, hearty soups, stews, and dips. I wouldn’t call my husband a chef, but he has a handful of specialties that are definitely Dad Dishes. This recipe for Cowboy Dip is one of our family favorites. Anything with Cowboy in the name has got to be good, right?

I have to apologize for the less than glamorous photo. I was so eager to dive in and eat the last time we made this, I forgot to take the photo until we were packing away the leftovers. Ha!

Dad’s Cowboy Dip

Ingredients

  • 6.9 oz Spanish rice mix, prepared
  • 2 lbs Ground hamburger browned
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 lbs Velveta cubed (We prefer the white queso flavor.)
  • 10 oz Rotel diced tomatoes and peppers, drained
  • Corn chips

Instructions

  • Prepare the Spanish rice according to box directions.
  • Cook hamburger. Season with salt and pepper. Drain grease.
  • In a Crock Pot, place cubed cheese, hamburger, rice, and Rotel. Set on high, stirring occasionally until melted and heated through (about 30-45 minutes).
  • Serve by the bowlful with chips for a meal, or use as a warm party dip. Serves 4-6.

What are some of your favorite cowboy foods?

YUMMY COWBOY DIP–HAVE YOU EVER EATEN THIS?

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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!