Baked Cowboy Dip

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Allergens: Milk, Corn

Dietary Information: Gluten-Free

Ingredients:

• 3/4 lb bulk hot Italian sausage (or 3 links, casings removed)
• 16 oz cream cheese, at room temperature
• 1 cup sour cream
• 1 1/2 cups sharp cheddar cheese, grated and divided
• 2 (11 oz each) cans corn, drained
• 1 (14 oz) can fire-roasted diced tomatoes
• 1 (4 oz) can diced green chiles
• 1-2 jalapeño peppers, seeded and diced
• 1/2 cup green onions, sliced
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon cayenne pepper, plus more to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 425°F.
2. In a skillet over medium heat, brown the Italian sausage, breaking it up as it cooks. Once browned, remove from heat and drain any excess grease, if necessary.
3. In a medium bowl, combine the room-temperature cream cheese and sour cream until the mixture is smooth. Add 1 cup of the grated cheddar cheese, drained corn, cooked sausage, fire-roasted tomatoes, diced green chiles, jalapeños, green onions, Worcestershire sauce, cayenne pepper, and season with salt and pepper. Mix until all ingredients are thoroughly combined.
4. Transfer the mixture to a baking dish and sprinkle the remaining cheddar cheese on top.
5. Bake in the preheated oven until the dip is bubbly and the top is golden brown, which should take about 30 minutes.
6. Once done, remove from the oven and serve. Enjoy!