Hot Sausage Dip - always the star of our parties! Can make ahead and bake when ready. Seriously delicious!! Hot sausage, cream cheese, sour cream, cheddar cheese, diced tomatoes with green chiles. Serve with tortilla chips or corn chips. Everyone LOVES this yummy dip!!
110-oz can diced tomatoes and green chilies, drained
Instructions:
Preheat oven to 350ºF.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, combine all ingredients and put in an 8-cup baking dish.
Bake for 30 minutes or until bubbly. Serve with corn and/or tortilla chips.
Notes:
I used Jimmy Dean Hot Sausage.
You can substitute turkey sausage for the pork sausage if you prefer.
I used cheddar cheese in this dip. Feel free to use any cheese you prefer.
You can use low-fat sour cream and low-fat cream cheese.
You can mix together the dip and heat it in the slow cooker.
We did not find this dip to be spicy. If you are worried this dish might be too spicy for your guests, you can adjust the heat by using regular sausage and a can of mild diced tomatoes and green chiles.
You can substitute 2 cans of diced green chiles for the can of Rotel.
As long as you use gluten-free sausage, the dip will be gluten-free.
You can assemble the dip ahead of time and refrigerate until you are ready to bake and serve the dip.
You can assemble the dip and freeze it unbaked for later. If you want to bake it from frozen, bake it covered for 15 minutes and uncovered for 30 minutes. You can also thaw the dip completely and bake as directed below.