Her request, dip…dip…and more dip! Like her mommie, she loves dip…we love anything that resembles an appetizer…dip being our favorite!
My Italian Sausage Dip is going to be a big hit!
I used some great sausage, you can use whatever style of sausage you prefer…chorizo would work very well in this recipe.
Next, I sauteed some Anaheim chiles, onion, jalapeno, garlic, and tomatoes.
I chopped all the cooked vegetables, then added it back to my cooked sausage.
You don’t have to chop the vegetables in a blender but my daughter wanted them chopped, she said it was because she wanted the sausage to be chunky, while the vegetables would be a little creamy…something about texture…lol…she loves using food terms.
Add mayo, sour cream, and green onions to the sausage/veggie mixture, mix well.
Pour into a greased casserole dish, top with more cheese and bake at 350 degrees for about 30 minutes.
Allow mixture to cool for about 10 minutes before serving, if you can wait that long.
Don’t forget to top with fresh tomatoes and green onions.
Scoop and enjoy! This dip is like French onion dip, meets Mexico, and Italy…adding a little chopped avocado on top wouldn’t hurt it at all.
Sausage Onion Dip
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 lb Johnsonville Sausage Links, casing removed
1 cup Best Foods mayonnaise
1 cup sour cream
2 cups jack cheese, grated
2 cups cheddar cheese, grated
1 large onion, sliced
1 Anaheim chile pepper, seeded, diced
1 jalapeno, seeded, diced
2 Roma tomatoes, seeded
1 bunch green onions, sliced
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon creole seasoning
extra virgin olive oil
Preheat oven to 350 degrees.
Add about 2 tablespoons to pan over medium heat, add onion, jalapeno, and Anaheim chile pepper. Saute for about 10 minutes, add garlic, seasonings and 1/2 of the diced tomatoes, cook for about 3 minutes more. Transfer mixture to blender, chop well and set aside.
Add about 1 tablespoon of oil to same pan, add sausage, crumble and cook for about 10 minutes, drain, add back to pot, add chopped vegetables to pan, mix well.
Add mayo and sour cream to pan, mix well. Add 2 cups of cheese and half the green onions to mixture, mix well and set aside.
Grease a small casserole dish, pour mixture into dish. Top with remaining cheese.
Bake at 350 degrees for 30 minutes.
Allow mixture to rest about 10 minutes before serving. Top with extra tomatoes and green onions. Serve with chips, crackers, toasted baguettes.