Baked Cowboy Dip
Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 12ounces hot Italian sausage links, casings removed
- 2(8 ounce) packages cream cheese, at room temperature
- 1cup sour cream
- 4ounces sharp Cheddar cheese, grated
- 2cups frozen sweet corn, thawed and drained
- 1(14 ounce) can fire-roasted diced tomatoes with green chiles
- 1(4 ounce) can diced Hatch green chiles
- ½cup diced fresh jalapeño peppers
- ½cup sliced green onions
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1pinch cayenne pepper, or to taste
- 2tablespoons grated sharp Cheddar cheese
- 1pinch cayenne pepper, or to taste
- 1teaspoon sliced green onion, or to taste
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).Step 2
Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.Step 3
Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.Step 4
Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.Step 5
Sprinkle green onions over top before serving.