Hot Cowboy Dip



Ingredients:


  • 1 package hot bulk sausage (about 1 lb)
  • ¼ cup green onions, chopped (plus extra for garnish)
  • 1–2 jalapeños, seeded and diced
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 can fire-roasted tomatoes (about 10 oz), drained
  • 1 large can diced green chilies (about 7 oz), drained
  • Tortilla chips or veggies


Instructions:


  1. In a large skillet or pot over medium heat, brown the sausage until fully cooked, breaking it into crumbles. Drain excess grease if needed.
  2. Stir in the green onions and diced jalapeños. Cook 2–3 minutes until softened.
  3. Sprinkle in the taco seasoning and stir well. Add the cream cheese to the pot. Stir until smooth and fully incorporated with the sausage mixture.
  4. Remove from heat. Stir in the shredded cheddar cheese, fire-roasted tomatoes, and green chilies until everything is evenly mixed.
  5. Preheat oven to 375°F (190°C). Transfer mixture to a greased 9x13-inch baking dish or oven-safe skillet. Bake uncovered for about 20 minutes, or until hot and bubbly.
  6. Sprinkle with extra green onions before serving.

Serve warm with tortilla chips, toasted bread, or veggie dippers.


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