Baked Sausage Taco Dip Food

SAUSAGE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese, sour cream, tomatoes, mayonnaise, and jalapeno peppers in a medium bowl and mix until well blended. Pour into an 8x8-inch baking dish.
• Bake in the preheated oven until melted, about 30 minutes.
• Meanwhile, cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Mix cooked sausage, lime juice, and taco seasoning into the hot cheese mixture. Serve immediately or keep warm in a small slow cooker.

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

SAUSAGE DIP

Steps:

• Heat a 10-inch cast-iron skillet over medium heat until very hot. Add the sausage and break up into small pieces with a wooden spoon. Cook until no pink pieces remain, about 6 minutes.
• Reduce the heat to medium-low. Add the cream cheese and break up into smaller pieces. Add the salsa and stir well to combine. Continue to stir until all of the cream cheese is melted, about 3 minutes.
• Top with scallions and cilantro and serve right out of the skillet, with tortilla chips on the side.

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

BAKED SAUSAGE TACO DIP

Steps:

• Preheat oven to 350°F.
• Cook sausage over medium heat, breaking up the meat with the edge of a spoon, drain.
• Spread the beans over the bottom of a 2 1/2 quart shallow baking dish and top with sausage.
• Pour salsa over sausage, add cheeses, sprinkle with olives and green onions.
• Bake uncovered 25-30 minutes, top with sour cream and serve with chips.

SAUSAGE AND BLACK BEAN DIP

Steps:

• In a food processor, mix beans, 1/4 cup sour cream, garlic, and salt. Pulse until smooth.
• Heat 1 tablespoon of oil in a small frying pan over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Move the sausage to a separate pot and set aside.
• Add the black bean mixture to the Jimmy Dean sausage. Bring to medium heat and stir often until dip is hot, about 5 minutes.
• Spoon the hot dip into a bowl and top with salsa, cheese, remaining sour cream, and cilantro.
• Serve with chips or in a tortilla, and enjoy!