Ingredients
- 1 pound breakfast sausage with sage (like Jimmy Dean)
- 8 ounces Velveeta cheese, cubed
- 1 (8 ounce) block original cream cheese, cubed
- 1-1/2 cups sour cream
- 1 cup shredded cheese, your choice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/4 cup sliced green onions
- 1/4 teaspoon curry powder, optional
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 teaspoon garlic powder
- 2 teaspoons dried minced onion
- 2 teaspoons dried parsley
- Assorted chips, crackers or mixed raw vegetables
Preparation
Step 1
Instructions
Preheat oven to 350 degrees F. Brown sausage in an oven safe skillet (or prep a casserole dish for transfer); drain off excess oil if needed and return the sausage to the skillet. Add the cheeses and cook over low heat, stirring often, until cheese has melted. Blend in remaining ingredients, except for the chips, crackers or veggies. Taste and adjust for all seasonings and transfer to oven. Bake, uncovered, for about 30 to 40 minutes, or until heated through and bubbly around the edges. Serve warm with tortilla chips, crackers or assorted raw vegetables.
Warning. This dip is delicious and very rich. You will not want to stop eating it. Exercise restraint.
Cook's Notes: To keep dip warm, a buffet warming tray is handy. If you use a regular or hot breakfast sausage, add in 1/2 teaspoon rubbed sage. May also substitute a spicy Italian sausage for the breakfast sausage, however you'll need to adjust for the breakfast sausage seasonings. Use any cheese you have on hand - mozzarella, cheddar, monterey jack or any combination. I like Italian blend.
Slow Cooker: Prepare as above and transfer mixture to a small slow cooker and heat on high for 1 hour, stirring several times; reduce to low to keep warm.