Cheesy Sausage Dip Recipes

Steps:

• Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• In a medium saucepan over medium heat, melt processed cheese.
• Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.

Steps:

• In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in tomatoes and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Add cream cheese; stir until melted. Stir in sour cream; heat through. (Do not boil.) Transfer to a fondue pot and keep warm. Serve with chips.

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Steps:

• In a large saucepan, cook beef and sausage over medium heat until no longer pink; drain. Sprinkle with flour. Stir in the soup, tomatoes, onion and garlic powder. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Serve warm with tortilla chips. Refrigerate leftovers.

Steps:

• In a large saucepan cook beef and sausage over medium heat until no longer pink,drain.
• Sprinkle with flour.
• Add the soup,tomatoes,onion and garlic powder,mix well.
• Bring to a boil,cook and stir for 2 minutes or until thickened.
• Reduce heat.
• Stir in cheese until melted.
• Serve warm with chips.
• Makes 8 cups.

Steps:

• In a large skillet cook sausage, onion, sweet pepper and garlic until sausage is brown, stirring often. Drain off fat. Set aside to cool.
• In large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise and sour cream. Add sausage mixture, spinach and banana peppers; gently stir to combine. Spread mixture into a 9" fluted quiche dish or deep dish pie plate.
• Bake in a 350 degree oven about 30 minutes or until bubbly. Serve with crostini, bagel chips, blue corn tortilla chips, or sliced and toasted French bread.
• To make ahead: prepare as directed through step 2. Cover and chill for up to 24 hours. Uncover and bake for about 40 minutes or until heated through.

Steps:

• Cut 2 thin slices from a jalapeño and set aside, then mince the rest.
• Heat a medium cast-iron skillet over medium-high heat. Add the Signature Select® Pork Sausage Roll Italian Style and cook, breaking up into small pieces, until browned, 5-6 minutes. Drain any excess grease.
• Reduce the heat to medium and add the onion, minced jalapeños, salt, and cream cheese. Stir until the cream cheese is melted, then add the half-and-half, O Organics® Mexican Shredded Cheese, and O Organics® Shredded Cheddar Cheese, and continue to cook for 4-6 minutes, or until creamy and melted together. Then add ¾ cup chopped tomatoes and cook for another 1-2 minutes, until heated through.
• Top with the remaining ¼ cup (50 g) chopped tomatoes, the green onions, and sliced jalapeño and serve with O Organics® Yellow Corn Tortilla Chips for dipping.
• Enjoy!