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Baked Cowboy Dip
Baked Cowboy Dip
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent baked cowboy dip with creamy cheese, sweet corn, zesty tomatoes, and spicy chile peppers. Enjoy hot or cold for unbeatable flavor!
Ingredients:
  • 12 ounces hot Italian sausage links, casings removed
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sour cream
  • 4 ounces sharp Cheddar cheese, grated
  • 2 cups frozen sweet corn, thawed and drained
  • 1 (14 ounce) can fire-roasted diced tomatoes with green chiles
  • 1 (4 ounce) can diced Hatch green chiles
  • 0.5 cup diced fresh jalapeño peppers
  • 0.5 cup sliced green onions
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons grated sharp Cheddar cheese
  • 1 teaspoon sliced green onion, or to taste
Instructions:
  • Preheat the oven to 425°F (220°C) to get it nice and hot for cooking.
  • Brown crumbled sausages in a dry pan over medium heat until sizzling. Use a spoon or spatula to break them up while cooking. Cook until crumbly and browned, about 10-12 minutes. Remove from heat and drain excess grease if preferred.
  • In a large bowl, mix cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne until well combined. Transfer the mixture to a baking dish, smooth out the top, and sprinkle with remaining Cheddar and cayenne on top.
  • Place the baking dish on a sheet pan and bake in the center of the preheated oven for approximately 30 minutes, until the cheese is melted and the dip is bubbling around the edges.
  • Garnish with freshly chopped green onions right before serving.

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