Appetizer Milk Gluten Free Corn
Creamy, cheesy, meaty…whatever you want in one dip, with a kick!
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What does this dip have to do with jeans? I don’t really have an answer for that. What I Energy Telling you, though, is that it’s so meaty, spicy, creamy and cheesy that any cowboy would love it. But anyone who dips a chip into it would do the same: it’s fundamentally irresistible. It’s obvious when you combine spicy sausage with a cream cheese base and cook it. You can’t resist!
I don’t think hot baked party sauce is really the kind of dish served in a Chuck Wagon, but that doesn’t mean this sauce doesn’t have a cowboy spiciness to it. I love a good cheesy baked sauce and what I like is that it ups the ante with spicy Italian sausage, green chiles, jalapeño pepper and a sprinkle of cayenne pepper.
Now, I know that sounds spicy. Sure, this has a kick to it, but the addition of sweet corn and cream cheese and sour cream and lots of cheddar rounds it out enough that it’s tame but not quite mushy.
When spinach and artichokes or French onion or creamy dill is feeling a little tired, or maybe even a little bland, this is the sauce to go for. IT IS all but gentle, I promise you: just be prepared for it to go away faster than you can say yee-haw.
baked cowboy sauce
Preparation time 10m
Cooking time 30 min
3.7 Evaluated 3.7 out of 5 Rated by 3 reviewers
Allergens: Milk, Corn
Diet: gluten free
- 3/4 lb hot loose Italian sausage (or 3 mesh, without casing)
- 16 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded and divided
- 2 cans (11 ounces each) corn, drained
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1 can (4 ounces) diced green chiles
- 1-2 jalapeño peppers, seeded and diced
- 1/2 cup green onions, sliced
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper, plus more to taste
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425°F.
- Brown the sausage in a skillet over medium heat, breaking up the meat as you cook. Remove from heat and drain fat if necessary.
- In medium bowl, mix cream cheese and sour cream until smooth. Add 1 cup cheese, corn, cooked sausage, fire-roasted tomatoes, chiles, jalapeños, green onion, Worcestershire, cayenne pepper, and salt and pepper and mix until fully blended.
- Transfer the mixture to a baking sheet and top with the remaining cheddar cheese. Cook until top is golden brown, about 30 minutes. To a good time!
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