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Cream Cheese Sausage Dip

July 21, 2009

I’m sure there’s a more eloquent name for this dip somewhere, but I don’t know what it is.  This was a recipe my hubby picked up from a coworker, I think.  Either way it’s a nice change from the traditional rotel dip and keeps well in a small crock pot if you have one. It certainly disappears fast whenever we serve it.  Hubby prefers Fritos Scoops with it, and I like regular tortilla chips.  This is a bit lighter than the original version because, well come on, this is me.

Ingredients:

  • 2 8 oz. blocks of 1/3 less fat cream cheese
  • 1 pound bulk turkey breakfast sausage
  • 1 can rotel

Directions:

  1. Start the turkey sausage browning in a skillet.
  2. In a separate baking dish, dice the cream cheese and add the rotel.
  3. Pop the dish with the rotel and cream cheese in the microwave uncovered and nuke in 1 minute increments, stirring each time, until melted and well combined.
  4. Meanwhile, finish browning the sausage, drain and rinse well before adding to the dip.
  5. Stir until well combined.
  6. Serve with corn chips of choice (something stiff or they’ll break).

Printable version.

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8 Comments leave one →
  1. July 21, 2009 6:58 pm

    Can you call something light that is based in sausage and cheese? Maybe not but it sounds terribly good. Although I have never heard of rotel?

    • Kait Nolan permalink*
      July 21, 2009 7:24 pm

      Rotel is a brand name. It’s just diced tomatoes and peppers. We’re southern, so we wind up using brand names as general terms. And while it’s not light, it’s lightER.

  2. Megan permalink
    December 14, 2009 1:11 pm

    Does this taste as good as the version made with real cream cheese and sausage? I am all for the lower fat/calorie version but I am making it for a family gathering and don’t want to disappoint anyone.

    • Kait Nolan permalink
      December 14, 2009 1:48 pm

      It totally works with the 1/3 less fat stuff but stay away from the totally fat free. The biggest fat/calorie savings is in using turkey sausage over pork, which you really can’t tell.

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