Texas Super Bowl Dip
This creamy, cheesy dip full of corn, tomatoes, and chile peppers is so addictive! Serve hot or just warm with thick corn chips.
Prep Time: 20 mins. Cook Time: 40 mins. Total Time: 1 hrs
Ingredients
- 1-lb Jimmy Dean Hot Breakfast Sausage, cooked and crumbled
- 1(8 ounce) package cream cheese, at room temperature
- 1 cup sour cream
- 4 ounces(by weight)sharp Cheddar cheese, grated
- 1 – 11oz can of Steam Crisp white shoe-peg corn
- 1 (14 ounce) can fire-roasted diced tomatoes with green chiles, drained
- 1 (4 ounce) can diced Hatch green chiles
- ½ cup diced fresh jalapeño peppers
- ½ cup sliced green onions
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
Topping:
- 1/4 cup grated sharp Cheddar cheese
- 1 pinch cayenne pepper, or to taste
- 1/4 cup chopped green onions
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place sausage in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break up as it cooks. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
Combine cream cheese, sour cream, 4 ounces grated cheddar cheese, corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
Place the baking dish in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
Sprinkle green onions over top before serving.
Chef’s Notes:
Any kind of melty cheese will work in place of Cheddar. You can use regular diced tomatoes (without chiles) if you want.
To make ahead and cook the next day, follow Steps 2 and 3, cover, and refrigerate. Follow the remaining steps when ready to cook.
Recipe by Chef John- revised by Darlene’s Table
