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Friday, October 2, 2009

Southwestern Sausage & Black Bean Dip


This is the last recipe for "Greek Yogurt Week" here on Plain Chicken. It has been a really great week of recipes! Who knew that a "plain chicken" kind of gal would love to cook with Greek Yogurt?!?! I can't wait to keep experimenting with it.
I decided that I needed to try a good snack/dip with Greek yogurt. This was really good and really easy to put together. You can make it as spicy as you like with either hot sausage and/or hot Rotel. This is a great dip for an Auburn football tailgate!



Southwestern Sausage & Black Bean Dip
(Printable Recipe)


3/4 lb sausage, cooked and crumbled (Jimmy Dean Light)
6 oz cream cheese, softened
3/4 cup plain Oikos Greek yogurt
2 cups cheddar cheese, shredded (I used Mexican cheese blend)
1 can Rotel tomatoes, drained
1 can black beans, drained

Mix together and pour in baking dish. Bake at 350 for 30-14 minutes, or until bubly. Serve with tortilla chips and/or fritos.

4 comments:

  1. Instead of greek yogurt, would it be alright to use sour cream instead? This looks so delicious! :o)

    ReplyDelete
  2. Erin -you can substitute sour cream. It will be delicious!

    ReplyDelete
  3. I added a can of sweet kernel corn. It's super yummy! Thanks for the recipe!

    ReplyDelete

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