Cowboy Dip


For the dip:

  • 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 green chiles
  • 1/2 cup fresh jalapeño peppers, diced
  • 1/2 cup green onions, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • cayenne pepper, to taste

For topping:

  • 2 tablespoons sharp cheddar cheese, grated
  • cayenne pepper, to taste
  • 1 teaspoon green onion, optional, sliced


  1. Preheat the oven to 425 degrees F.
  2. Place the sausage links in a dry pan over medium heat until they start to sizzle.
  3. Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.
  4. Remove the sausage from the heat and drain the fat.
  5. In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.
  6. Transfer the mixture to a baking dish and smooth out the top.
  7. Top with the remaining cheddar cheese and the cayenne pepper.
  8. Place the baking dish on a sheet pan and bake until the cheese is melted and the dip is bubbling around the outside, about 30 minutes.
  9. Top with the remaining green onions and serve.

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