Sausage Dip
 

I got this recipe from a buddies wife and I take it to most every event I go to. Great stuff.

1 tube of Sausage (12oz./1lb) (Original or Spicy)
2 8oz bricks of Cream Cheese
2 10oz cans of Rotel Original - Diced Tomatoes and Green Chile's (using mild kills the flavor)

Cook the sausage and drain off fat. Over medium heat add in the cream cheese and Rotel to the sausage, melt it all down and simmer for 10 min. Serve & enjoy.

I don't have any photos of it, but I will make it soon. I like it with tortilla chips, for leftovers it works great with scrambled eggs to make breakfast burritos! :dr

Re: Sausage Dip
 

Bring some to Dom's!

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Haha, I think I can do that

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How much (by weight) is "one tube" of sausage?
What is Rotel Original?

Re: Sausage Dip
 

Rotel appears to be canned tomatoes and chilies.

www.ro-tel.com

Re: Sausage Dip
 

Yep. Found it and posting an image here for others.

http://tjonlinestore.com/xcart43/images/P/4612-01.jpg

Re: Sausage Dip
 

Sounds really good!

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12oz or 1lb

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:tu

I would think the 1 lb. would be better and provide a chunkier dip.

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sounds awesome.

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Sounds great I make a similar dip using sausage, salsa, cream of mushroom soup and velveeta.

Re: Sausage Dip
 

I lb of sausage, 1 can of rotel, 1 can of campbell's Cheddar Cheese soup (no water added) Cook and crumble the sausage. Empty soup into glass bowl, heat in microwave for a minute. Stir. add can of rotel. Heat for another minute. Add the cooked sausage to mix, stir. Heat another minute. It's ready to eat.

If you want it hotter, use hot sausage or hot rotel. If you want it less chunky, (which I prefer) you can grind up the rotel. I use an immersion blender for this (easier clean-up), but a blender would also work.

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Sounds phenomenal!

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bumpity..
I didn't want this recipe to go to the archives yet!

Q;What do you mean by this."using mild kills the flavor". Should one use mild or not? What flavor does it kill? I don't know if this is a good or a bad thing.

This dip sounds great and I plan on whipping up a batch tomorrow.

Re: Sausage Dip
 

Part of this dip is the little heat that comes with it, using mild rotel mutes that and it just becomes so bland it's almost not worth eating, now that's just me, my wife's family prefers it this way but they can't handle heat. I would say to just use original rotel. I forgot to mention that you should drain the rotel as well. ;s hope that helps clear some things up

Re: Sausage Dip
 

Perfect, Thanks Brendon:tu

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Let me know what you think! I am making it up Friday night for Dom's Herf & BBQ Saturday.

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The whole family loved it!
http://imageshack.us/a/img823/5812/sausagedip004.jpg
http://imageshack.us/a/img802/3170/sausagedip003.jpg
http://imageshack.us/a/img207/6169/sausagedip002.jpg
Thanks Brendon! I will make this for the boys at work soon too.

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Wow Jared, that looks amazing! Stunning photos, if you have any left scramble some eggs and make breakfast burritos

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That's the plan! :tu