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I was worried that this 3-Ingredient Cream Cheese Sausage Dip would have too much of a cream cheese flavor, but it didn’t. The sausage and tomatoes really shine in this dip. We served this with some scoops tortilla chips and it was perfect! This is a great dip for when you need something quick and easy for a party. It is always a hit!
STEP ONE: Drizzle a little olive oil in a skillet over medium. Add the sausage to the heated skillet and cook until completely browned. Drain the excess grease and return the meat to the skillet, reducing the heat to medium-low. STEP TWO: Add 1-inch cubes of cream cheese and the entire can of Rotel (do not drain) to the skillet.
Remove from heat and stir in 1 cup cheddar cheese, Swiss cheese, and Dijon mustard. Mix everything together really well. Spread sausage dip evenly into an ovenproof pan or baking pan. Bake for 15-20 minutes. Top with renaming 1/2 cup cheddar cheese and reserved sausage. Broil for 2 minutes. Top with chopped parsley and serve warm.
Directions. Step 1 Heat a 10-inch cast-iron skillet over medium heat until very hot. Add the sausage and break up into small pieces with a wooden spoon. Cook until no pink pieces remain, about 6 minutes. Step 2 Reduce the heat to medium-low. Add the cream cheese and break up into smaller pieces.
Transfer the browned sausage to your crockpot insert, and dump in 2 cans of Rotel. Add the cubed cream cheese and cover. Choose your desired heat setting depending on when you want to serve your dip. Heat stirring occasionally until fully combined, about one hour on low heat. Turn heat down to "keep warm".
Drain any excess grease from the skillet. Open both cans of Rotel and add them to the skillet. Do not drain the Rotel. Add the two blocks of cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and well combined with the sausage. Serve warm with tortilla chips.
Over medium-high heat, brown sausage until fully cooked while breaking up any clumps, about 10 minutes. Drain any excess oil and add Rotel to the pan. Simmer until all liquid is fully cooked off. Transfer the sausage mixture to a mixing bowl and add cream cheese. Stir until fully mixed.
Heat a skillet or frying pan over medium-high heat and add in the ground sausage. Cook the 1 pound of breakfast sausage until it is browned, make sure to break it up into smaller pieces as it cooks. Drain grease. Once browned, drain the grease and return to the stove over medium-low heat. Add ingredients.
Instructions. Preheat oven to 350F. If uncooked sausage, cook the sausage and break into pieces as it cooks. If cooked, cut sausage and set aside. Mix together the diced tomatoes with green chiles and the cream cheese. Stir in the sausage. Pour into a baking dish and bake for 15 minutes or until dip is hot and bubbly.
This cream cheese sausage dip is an easy appetizer made with 8 ingredients, in one skillet in 20 minutes. You can easily adjust the spice to make it mild or hot! Serve it with chips, crackers, or veggies for a delicious, low-carb, warm appetizer that will be the hit of any party.
Instructions. Cook the sausage in a large skillet over medium heat. Cook until no longer pink and it's crumbled. Drain excess fat. Mix in cream cheese, then stir in Rotel and shredded cheese. Mix until the cheese has melted and is combined with the sausage crumbles. Serve warm.
Slow Cooker Instructions: In a very large, high sided skillet, add all the hot sausage. Cook over medium heat, breaking it up with a wooden spoon or a meat chopper. Cook until the meat is crumbled and no longer pink, about 10-15 minutes. Turn off the heat and drain the fat.
Drain off the excess grease from the sausage and then put the cooked sausage back in the skillet. Step 3 – Add the cheese. Cut the cream cheese into cubes and place it in the skillet with the sausage. Step 4 – Add the tomatoes. Pour the undrained Rotel over the sausage and cheese and stir everything together.
Instructions. Heat olive oil in a skillet. Remove the sausage casing. Add the sausage to the skillet and cook until browned, crumbling the sausage with a wooden spoon. Drain excess grease and stir in cream cheese and Rotel. Place the skillet back onto the stove and cook until the cream cheese is melted.
Step by Step Instructions. Step 1 – Brown the sausage in a large skillet or cast iron skillet. Drain any excess grease. Step 2 – Then on low heat, mix in the diced cream cheese and the can of diced tomatoes with green chiles (do not drain).
In a large pan over medium heat, brown the sausage. Breaking it into small pieces as you go. Drain any liquid/grease. Add remaining ingredients. Once the sausage is cooked through and drained, add the cream cheese, sour cream, diced jalapeños, dried chopped onion (if using), and onion powder. Reduce the heat and stir.
Instructions. Add the sausage to a medium-sized skillet. Break up the sausage into pieces and cook over medium-high heat until browned and no longer pink. Add the tomatoes, green chilies, and cream cheese. Cook over medium heat, stirring until the cream cheese is melted. Add the shredded cheese and stir until melted.
Instructions. In a small slow cooker (I use a 4 quart) place cream cheese and Rotel tomatoes. In a large skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain. Pour over cream cheese and tomatoes, give it a good stir and then cover with lid and cook on low 2 to 3 hours stirring, a couple times while it’s cooking.
In a small slow cooker, combine 1 pound of browned sausage, 1 can of Rotel tomatoes & green chiles, and 8 ounces of cubed cream cheese. Cover and cook on HIGH for 1 hour or until the cream cheese is all melted, uncovering and stirring about every 15-20 minutes.
1/2 cup chopped onion (optional) 1/2 teaspoon minced garlic (optional) Brown sausage, onion and garlic in a skillet and drain. While sausage is cooking put cream cheese and tomatoes in crock pot on high. Add browned sausage to crock pot and let cook until cheese is melted and dip is hot. Serve with nachos, chips, or crackers of your choice.