Ingredients
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
Directions
- Preheat the oven to 425 degrees F.
- Place the sausage links in a dry pan over medium heat until they start to sizzle.
- 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.
- Remove the sausage from the heat and drain the fat.
- 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.
- Transfer the mixture to a baking dish and smooth out the top.
- Top with the remaining cheddar cheese and the cayenne pepper.
- 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.
- Top with the remaining green onions and serve.