Description
A hot and smoky dip featuring rich pork sausage, cream cheese, cheddar, and a hint of chile, perfect for parties.
Ingredients
Scale
- 450 g (1 lb) bulk pork breakfast sausage
- 225 g (8 oz) cream cheese, cubed and softened
- 115 g (1 cup) shredded sharp cheddar
- 60 g (1/2 cup) shredded Monterey Jack
- 240 ml (1 cup) whole milk
- 284 g (10 oz) diced tomatoes with green chiles, drained
- 100 g (1 small) yellow onion, finely diced
- 2 cloves garlic, minced
- 15 g (1 tbsp) unsalted butter
- 2.5 g (1/2 tsp) kosher salt
- 1.25 g (1/4 tsp) freshly ground black pepper
- 2.5 g (1/2 tsp) smoked paprika
- Fresh cilantro or sliced green onions to garnish
Instructions
- Heat a skillet over medium-high and brown the sausage for 6–8 minutes, breaking it up as it cooks. Spoon off excess fat, leaving about 1 tbsp (15 ml).
- Add butter and diced onion to the skillet, sauté until translucent, about 4–5 minutes. Stir in minced garlic and cook for 1 more minute.
- Stir in the drained diced tomatoes and smoked paprika, cooking for 2 minutes.
- Lower heat, add cream cheese and half of the milk, stirring constantly until blended, about 3–4 minutes.
- Gradually stir in shredded cheddar and Monterey Jack until melted, adjusting with remaining milk for desired consistency. Season with salt and pepper.
- Serve immediately, garnished with cilantro or green onions. Optional: Broil to brown the top.
Notes
This dip can be made ahead and stored in an airtight container for up to 3 days. Reheat gently, adding milk as needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 80mg