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Creamy Baked Cowboy Dip with Corn and Chile Peppers

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
16 servings
Creamy Baked Cowboy Dip with Corn and Chile Peppers
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
  • 1/2 cup diced fresh jalapeño peppers
  • 1/2 cup sliced green onions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons grated sharp Cheddar cheese
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon sliced green onion, or to taste
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Heat a dry pan over medium heat and add the sausages. As they start to sizzle, use a spoon or a flat wooden spatula to gently break them apart. Continue cooking until the sausages are nicely browned and crumbly, taking around 10 to 12 minutes. Remove the sausages from the heat and discard any excess grease if desired.
3
In a large mixing bowl, combine softened cream cheese, sour cream, 4 ounces of grated Cheddar cheese, thawed corn, cooked and broken-up sausages, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and a pinch of cayenne. Mix everything together until it's thoroughly incorporated.
4
Transfer the mixture into a baking dish and smooth out the top. Sprinkle any remaining Cheddar cheese over the top, followed by a pinch of cayenne.
5
Place the baking dish on a sheet pan and put it in the center of your preheated oven. Bake until the cheese is melted and the dip is bubbling around the edges, taking approximately 30 minutes.
6
Just before serving, sprinkle some green onions over the top of your dip.