Cheesy Corn Sausage Dip
June 18, 2024 • 0 comments
1 pound mild Italian sausage use a hot variety if you especially like heat
1 cup diced red bell pepper
12 ounces Velveeta cut into 1″ cubes
1 cup regular sour cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 can 10 ounces Rotel “mild” diced tomatoes & chilies (use “hot” if you like more heat) – drain and save the juice
1½ cups fresh sweetcorn kernels cut from the cob (or substitute 1 15-ounce can drained whole kernel corn)
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 lbs) Ancho Pepper and Tequila Sausage
- (1 cup) Red Bell Pepper
- (12 oz) Velveeta Cheese
- (1 cup) Sour Cream
- (1/2 teaspoon) Garlic Powder
- (1/4 teaspoon) Black Pepper
- (1 can (10oz)) Diced Tomatoes and Chilies
- (1 1/2 cups) Fresh Corn or Canned
Directions
- In large skillet over medium heat, brown sausage along with the bell pepper, breaking the sausage into small bites. Drain any grease away.
- Reduce heat to medium-low. Stir in Velveeta cubes. Once melted, stir in the sour cream, garlic powder, and black pepper.
- Fold in the Rotel and sweetcorn kernels. Cook until heated through, stirring every minute or two. If you'd like the dip to have a thinner consistency, stir in some of the reserved Rotel juice.
- Serve hot, straight from the skillet over lowest heat. Or transfer the dip to a small slow cooker set to warm. This is great with corn chips (such as Fritos "scoops") or tortilla chips.
NOTES
NUTRITION INFORMATION:
Serving: 1 Calories: 434kcal Carbohydrates: 20g Protein: 20g Fat: 31g Saturated Fat: 15g Polyunsaturated Fat: 14g Cholesterol: 83mg Sodium: 756mg Fiber: 2g Sugar: 12gNutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
