Southwestern Sausage & Black Bean Dip

Friday, October 2, 2009

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

Preheat oven to 350 degrees.

Mix together all ingredients and pour in baking dish.

Bake for 30-40 minutes, or until bubly. Serve with tortilla chips and/or fritos.

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

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

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