It’s tailgate time! The crisp air is making its way here and football season is heating up and tailgating is on the agenda. You can’t go wrong with this incredibly ADDICTIVE dip that will only last minutes at your next party. Hint: Make double. Your guests will appreciate your efforts as this incredible dish gets scarfed up. Fall Saturday and Sunday’s are finally here. Enjoy family and friends!
Spicy Southwest Sausage Dip
1 pound bulk pork sausage
1 small onion, chopped
1 can Rotel diced tomatoes
1 can (4 ounces) chopped green chiles
1 1/2 package (8 ounces) cream cheese, cubed
1 c sour cream
4 dashes of hot sauce
Green onions, optional
I diced tomato
- In a large skillet (preferable cast-iron), cook sausage and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking sausage into crumbles; drain.
- Stir in canned tomatoes and chiles. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
- Add cream cheese; stir until melted. Stir in sour cream and hot sauce; heat through. Transfer to a fondue pot and keep warm or serve straight out of the skillet. . If desired, garnish with green onions and fresh diced tomatoes. Serve with chips.