- 1 pound bulk Italian sausage
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 package (8 ounces) cream cheese, cubed
- Assorted crackers
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and cream cheese; cook until cheese is melted. Serve warm with crackers. Store leftovers in the refrigerator. Yield: 3 cups.
Originally published as Zippy Sausage Spread in Quick Cooking July/August 2002, p9
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Reviewed Nov. 10, 2011
"I always make this for get togethers. Everyone loves it. I usually double the recipe and use half mild and half hot italian sausage."