Hot Cowboy Dip
Bring on the tortilla chips! This cheesy cowboy dip has savory sausage, three kinds of cheese, and just enough heat to keep everyone dipping.
Servings: 8 servings
Ingredients
- 1 pound Italian or breakfast sausage heat level to your preference
- 8 ounces softened cream cheese
- 1 cup sour cream
- 8 ounces cubed Velveeta cheese
- 2 cups shredded pepper jack cheese
- 1 (15-ounce) can diced tomatoes and green chiles not drained
- 1 (15-ounce) can black beans drained and rinsed
- 1 (4-ounce) can sliced jalapeños not drained
- 1 cup frozen sweet corn
- ¼ cup diced fresh jalapeños deseeded and deveined
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- sliced green onions for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a large 14-inch oven-safe skillet over medium-high heat and add 1 pound Italian or breakfast sausage. Cook and crumble until no pink remains, about 6-7 minutes. Drain any excess fat.
- Reduce the heat to medium-low, then add 8 ounces softened cream cheese, 1 cup sour cream, 8 ounces cubed Velveeta cheese, half of the 2 cups shredded pepper jack cheese, 1 (15-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can black beans, 1 (4-ounce) can sliced jalapeños , 1 cup frozen sweet corn, ¼ cup diced fresh jalapeños , 2 teaspoons chili powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Cook and stir until all the cheeses are melted, and everything is combined. Taste and season with additional salt and pepper and needed.
- Top with the remaining half of the pepper jack cheese, then place the skillet in the oven. Bake for 13-15 minutes, until the edges are bubbling and the cheese is melted and starting to brown on top.
- Top with sliced green onions and serve with your choice of chips.
Notes
Leftover Instructions
- Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat: Warm in the oven at 350°F, covered, until heated through, or microwave individual portions in short intervals, stirring between each.
- Freezer: I don't recommend freezing this dip. The cream cheese and sour cream can separate after thawing, changing the texture.
Nutrition
Calories: 578kcal | Carbohydrates: 23g | Protein: 28g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1677mg | Potassium: 671mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 471mg | Iron: 3mg
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