Sausage Dip
Three-ingredient sausage dips — smoked creamy sausage and Rotel dip, spicy sausage dip, Saint's Dip, and boudin dip — for game days and last-minute company.
★ side
sideIngredients
- 1 lb Sausage
- 2 cans Rotel
- 16 oz Cream Cheese
Instructions
- 1Brown sausage in a skillet, then drain off grease
- 2Preheat smoker or oven to 350 degrees
- 3Add sausage, rotel, and cream cheese to skillet
- 4Put skillet on smoker, stir every 5 minutes until cream cheese is melted and incorporated.
- 5When cream cheese is melted, bubbling, and starts to thicken; remove from heat
- 6Serve with tortilla or corn chips.
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Open in Pepper →Sausage, Cream Cheese, And A Can Of Rotel
Some nights you need something that feeds a crowd out of one skillet, and this is it. Brown the sausage, melt in the cheese, stir in tomatoes, and you're done before anybody asks what's for supper.
Cooks on Pepper reach for these when the ball game's on, when the neighbors drop by, or when dinner turns into chips and dip on the couch.
Every recipe here keeps it short: Smoked Creamy Sausage & Rotel Dip, Spicy Sausage Dip with Velveeta, Easy Sausage Dip, Saint's Dip, a salsa version, and a Boudin Dip made with cream cheese and mayonnaise.
Quick Tips
- 1
Brown the sausage first
Cook the pork sausage over medium heat 8 to 10 minutes, breaking it up as it goes, until there's no pink left.
- 2
Drain the grease
Pour off all but about a tablespoon of fat, or the dip will separate and sit in a greasy pool.
- 3
Cube the cream cheese
Cut the 8-ounce block into 1-inch pieces before it goes in the pan so it melts smooth in 3 to 4 minutes.
- 4
Drain the Rotel
Tip the can into a strainer first, or the extra liquid will thin the dip too much to cling to a chip.
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