Saturday, April 24, 2010

White RO*TEL Dip

A spicy sausage dip made with Monterey Jack cheese, cream cheese, and Rotel tomatoes.

White RO*TEL Dip

This is another great dip for keeping your guests at bay while you cook out, for football night, your next party, or simply for movie night in with the family. We keep it warm in the crockpot and scoop out single servings into small custard bowls with white corn tortilla chips on the side. Use regular sausage, bump it up with a spicy version, substitute regular, cooked ground beef, or try it with small, cooked shrimp.


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Recipe: White RO*TEL Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 6 to 8 servings

Ingredients
  • 1 pound of hot pork sausage (like Jimmy Dean)
  • 2 (8 ounce) packages of cream cheese
  • 2 cans of RO*TEL diced tomatoes, undrained
  • 1-1/2 cups of Monterey Jack cheese
  • Optional Stir-ins: Chopped jalapeno, chopped green chilies, horseradish
Instructions

Brown sausage and drain; set aside. In a large bowl, add the cream cheese and microwave on low for a couple of minutes, until softened. Stir in the RO*TEL and sausage and microwave another couple of minutes on medium; stir. Stir in the Monterey Jack cheese, and any additional stir-ins; microwave another couple of minutes on medium until well mixed and thoroughly warmed through. Transfer to a small crockpot to keep warm, stirring occasionally. Serve with corn chips or tortilla chips.

Cook's Notes: You can also brown the sausage and then add everything to the crockpot and let it do the warming work - it just takes a bit longer to get hot, so I prefer to microwave it first.

Variation: Substitute cooked ground beef, or cooked and well drained shrimp, in place of the sausage. May also use Velveeta cheese instead of Monterey Jack.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on April 24, 2010
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