Publisher Photo
Publisher Photo
This warm sausage dip is a family-favorite snack on cool fall days. The men in your family will especially love this country-style appetizer. —Susie Wingert, Panama, Iowa
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-1/2 cups chopped fresh mushrooms
  • 2 medium green peppers, chopped
  • 1 large tomato, seeded and chopped
  • 1 medium red onion, chopped
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 cup (8 ounces) sour cream
  • Tortilla chips

Directions

In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next eight ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips. Yield: 6 cups.
Originally published as Sausage Dip in Country Pork 1996, p8

Nutritional Facts

2 tablespoons: 59 calories, 5g fat (3g saturated fat), 13mg cholesterol, 149mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1-1/2 pounds Jones Dairy Farm All Natural Pork Sausage Roll
  • 2-1/2 cups chopped fresh mushrooms
  • 2 medium green peppers, chopped
  • 1 large tomato, seeded and chopped
  • 1 medium red onion, chopped
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 cup (8 ounces) sour cream
  • Tortilla chips
  1. In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next eight ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips. Yield: 6 cups.
Originally published as Sausage Dip in Country Pork 1996, p8

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