Saturday, April 24, 2010

Sausage and Cheese White Rotel Dip

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

Sausage and Cheese White Rotel 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.

It's simple, only four ingredients and comes together quick. Keep it warm in the crockpot and scoop out single servings into small custard bowls with tortilla chips or corn chips on the side.

It is a little rich, but delicious and even a bit addictive. Try it! I think you'll love it.

Here's how to make it!

Brown the sausage. I'm using a pound of Jimmy Dean brand breakfast sausage, but use your usual favorite brand though I do recommend the hot version for the most flavor. This dip is also good with ground beef and even small, cooked salad shrimp.

I like to use this meat chopper to break down the sausage fairly fine. If you prefer it more chunky, just break it up with a wooden spoon as you're stirring it to cook through. Pork is bred pretty lean these days, so depending on the brand, you may have very little to no accumulated fat, but if you do, drain off excess fat, then set aside.

In a large microwave safe bowl, add two blocks of cream cheese and microwave on low (3) power for a couple of minutes, until softened.

Be sure to stop and stir several times during the cooking process.

Add two cans of undrained diced tomatoes with green chilies. I'm using Rotel brand.

Give it stir periodically.

Add sausage and microwave another couple of minutes on medium (5) power.

Again, stop and stir several times.

Shred up an 8-ounce block of Monterey Jack cheese. If you don't want to drag out the food processor and you just need a quick shredding job without the old knuckle buster, these rotary shredders are a great tool!

Stir in the Monterey Jack cheese, and any additional stir-ins you like - chopped jalapeno, extra chopped green chilies, horseradish are all good choices.

Microwave another couple of minutes on medium power until well mixed and thoroughly heated through. Transfer to a small 2-quart slow cooker to keep warm, stirring occasionally. Offer custard cups for individual servings. Serve with corn chips or tortilla chips.

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Posted by on April 24, 2010
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