Superbowl Hot Sausage Dip Food

SAUSAGE QUESO DIP RECIPE (WITH REAL CHEESE!)

Steps:

• In a large dry pot or deep skillet over med/high heat, brown sausage (10-12 min), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). When browned, remove excess grease by pushing a paper towel around the pan with a spatula until fully saturated then discard.
• Cut cream cheese into pieces and stir it into browned pork until melted and incorporated.
• Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over med heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.

SUPERBOWL HOT SAUSAGE DIP

Steps:

• 1. Preheat oven to 350F. Lightly coat a 1-quart baking dish with cooking spray.
• 2. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.
• 3. Drain diced tomato and green chiles, reserving 1/4 cup liquid.
• 4. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into prepared baking dish; sprinkle with Cheddar cheese.
• 5. Bake for 20 to 25 minutes or until bubbly. Serve with corn chips.

SAUSAGE ROTEL DIP

Steps:

• Brown sausage in skillet; drain excess grease.
• Add cream cheese and cook over medium heat until melted.
• Add Rotel and mix well.
• Serve warm with chips.

SAUSAGE CREAM CHEESE DIP RECIPE (SLOW COOKER)

Steps:

• In a very large, high sided skillet, add all the hot sausage. Cook over medium heat, breaking it up with a wooden spoon or a meat chopper. Cook until the meat is crumbled and no longer pink, about 10-15 minutes.
• Turn off the heat and drain the fat. You can tilt the pan to the side and spoon it out, or drain it in a large colander lined with paper towels. I use the spoon method to transfer it to a foil-lined small bowl. (Then I refrigerate it until solid and toss the foil in the trash.)
• Add the chopped onion, bell pepper, and tomato. Cook for another 10 minutes or so, until the onion is tender.
• Add the mixture to a large (6 quart at least) crock pot. Drain the jalapeno peppers and the cans of green chiles and add it to the crock pot.
• Add 6 packages of cream cheese and 2 cups of sour cream to the crock pot. Use a wooden spoon to stir it all together, breaking up the cream cheese into smaller chunks (You don't need to make it smooth).
• Heat on LOW for 4 hours, stirring once halfway through. If you are in a hurry you can put it on high for 2 hours. Be sure to stir every 30 minutes if you cook on high.
• Serve hot with tortilla chips, Fritos, or sturdy crackers like Wheat Thins.
• Use a large, wide-bottom pot instead of a skillet. Follow instructions through step 3. Instead of adding the sausage to a crock pot, just drain the fat and add the remaining ingredients to the pot. Cook and stir over medium heat until bubbly. When it is nice and hot and all the cream cheese has melted, let cook on low for another hour, stirring every few minutes. (The longer you let it stew, the more the flavors have a chance to meld together.)

SUPER BOWL CHEESY SAUSAGE DIP

Steps:

• Place all ingredients in the crockpot and heat on low until melted; stir to combine.
• Alternatively, you can heat the ingredients on the stove top until combined, then transfer to the crock pot for serving.
• Serve warm with a sturdy chip such as Tostitos Tortilla Scoops or Fritos Corn Chip Scoops.

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.

SUPER SAUSAGE DIP

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.

SAUSAGE DIP

Steps:

• 1. cut cream cheese into little squares easy to melt. and put into a medium sized pot
• 2. open can of rotel and drain juices. DO NOT squish dry like tuna, you want some of the juice. pour over cream cheese in pot
• 3. take sausage and break up in a skillet over med high heat. cook sausage til brown all the way through. keeping in in little chunks. drain grease and put on top of rotel and cream cheese in pot.
• 4. cook ingrediants over med heat, constantly stirring until cream cheese is melted and it is nice and creamy.
• 5. * you can also put it in a crock pot to melt it or put it in one to keep it from turning thick.
• 6. * you can serve with tostitos scoops or with bread, your choice.

BIG GAME DIP

Steps:

• Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot.

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.