Baked Cowboy Dip

Baked Cowboy Dip

from allrecipes.com
Appetizer
60 min
16 servings
261 kcal / serving

Chef John's baked cowboy dip, a creamy, cheesy dip full of sausage, corn, tomatoes, and chiles, is delicious cold or hot right out of the oven. Perfect every way!

Ingredients

  • 12 ounceshot italian sausage links, casings removed
  • 2packages cream cheese, at room temperature
  • 1 cupsour cream
  • 4 ouncessharp cheddar cheese, grated
  • 2 cupsfrozen sweet corn, thawed and drained
  • 1can fire-roasted diced tomatoes with green chiles
  • 1can diced hatch green chiles
  • ½ cupdiced fresh jalapeño peppers
  • ½ cupsliced green onions
  • 1 teaspoonkosher salt
  • ½ teaspoonfreshly ground black pepper
  • 1 pinchcayenne pepper, or to taste
  • 2 tablespoonsgrated sharp cheddar cheese
  • 1 pinchcayenne pepper, or to taste
  • 1 teaspoonsliced green onion, or to taste

Directions

  1. 1

    Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Sprinkle green onions over top before serving.