This is one of those recipes I just threw together with what I had on hand, and I must say, I nailed on the very first go, thank you very much!
My sister was having a casual hang at her house, and as usual, I offered to bring something. Very often, I'll volunteer as dessert tribute, but this time I opted to bring an appetizer. I figured I have plenty of things I can throw together for a warm baked dip, why not? I wasn't following any recipes, but just used a few tried and true ingredients and figured it would all come together. How hard can it be, right?
At first, I had thought of doing it in the crock pot, but then realized the timing wouldn't have worked for me, so I just baked it in the oven. I was so pleased with how it turned out, I think I might need to make this again the next time my friends and I get together! And if you happen to have a favorite big sporting event coming up, yes you should DEFINITELY make this for your guests. I PROMISE it'll be a hit!
1 lb bulk breakfast sausage (I used Jimmy Dean)
1 8oz bar cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Mozzarella cheese
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 small (4oz) can diced green chilis
2 cups corn (any kind will work- fresh, frozen, or canned)
4 scallions, chopped
Splash of Worcestershire sauce
Salt and pepper
Heat oven to 350ºF.
Place bulk sausage in a skillet over medium heat. Break it up as it browns.
Meanwhile, combine all remaining ingredients and mix well. I just used my mixer with the paddle attachment. Add browned sausage to your cheese mixture, and stir well. Adjust seasoning with salt and pepper if needed. Keep in mind that the sausage will flavor the dip, so be careful not to add too much salt.
Pour mixture into a small casserole dish. Top with a little extra Mozzarella and/or Cheddar cheese. Bake in oven for about 40 minutes or until hot and bubbly. Serve with butter crackers or tortilla chips.
Tips:
1 8oz bar cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Mozzarella cheese
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 small (4oz) can diced green chilis
2 cups corn (any kind will work- fresh, frozen, or canned)
4 scallions, chopped
Splash of Worcestershire sauce
Salt and pepper
Heat oven to 350ºF.
Place bulk sausage in a skillet over medium heat. Break it up as it browns.
Meanwhile, combine all remaining ingredients and mix well. I just used my mixer with the paddle attachment. Add browned sausage to your cheese mixture, and stir well. Adjust seasoning with salt and pepper if needed. Keep in mind that the sausage will flavor the dip, so be careful not to add too much salt.
Pour mixture into a small casserole dish. Top with a little extra Mozzarella and/or Cheddar cheese. Bake in oven for about 40 minutes or until hot and bubbly. Serve with butter crackers or tortilla chips.
Tips:
If you're using canned corn, be sure to drain it well before adding it to the mixture,
Not a fan of corn? Try adding some chopped broccoli instead. You could even do spinach, if you'd like. Just thaw frozen chopped spinach and squeeze it as dry as you can before adding it to the mixture.
For an extra added touch, top everything with some crumbled bacon after you bake it.
Feel free to turn up the heat, if you so dare. Add some sriracha, Tabasco, or use a spicy sausage. You could also add some minced jalapenos.
For an extra added touch, top everything with some crumbled bacon after you bake it.
Feel free to turn up the heat, if you so dare. Add some sriracha, Tabasco, or use a spicy sausage. You could also add some minced jalapenos.
