Baked Cowboy Dip
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 16 ounces hot Italian sausage (1 chub or remove casings)
  • 8 oz cream cheese, at room temperature
  • 1 cup sour cream
  • 8 oz sharp Cheddar cheese, grated (about 2 cups)
  • 2 cups frozen sweet corn, thawed and drained
  • 1 10-oz can Rotel fire-roasted diced tomatoes with green chiles
  • 4 oz diced Hatch green chiles (I used 505)
  • ½ cup diced fresh jalapeño peppers
  • 1 tsp dry mustard
  • ½ tsp salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sliced black olives (canned, 6.5 oz dry wt)
  • ¼ tsp cayenne pepper, or to taste
  • ½ cup sliced green onions
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place sausage in a dry pan over medium heat and use a spoon to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat and drain excess grease.
  3. Combine cream cheese, sour cream, 6 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, green chiles, jalapeño peppers, ¾ cup olives, salt, pepper, and mustard in a large bowl; mix until thoroughly combined. Transfer into a 8"x8" (~ 1.5 qt) baking dish and smooth out the top. Top with remaining Cheddar and olives, and sprinkle with cayenne.
  4. Place the baking dish on a cookie sheet and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
  5. Sprinkle green onions over top before serving, and serve hot with tortilla chips.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/warm-dips/baked-cowboy-dip/