Tuesday, April 6, 2010

Rotel, Sausage and Cream Cheese Dip

There's no way to sugarcoat it... this stuff does not look appetizing. It doesn't matter how you photograph it, what light you use, or how much parsley you use to garnish it with. But don't let the pictures fool you. It's good. Real good. Super simple, super fast, and super tasty makes this a great appetizer or dip. It packs a little kick, and somehow the combination of tomato and cream cheese is oh, so tasty. It's also the perfect snack for those Sundays when I don't really feel like cooking. Not that that ever happens...

Recipe Source: A Year of Slow Cooking

8 oz. cream cheese
1 can tomatoes and green chilies (like Rotel tomatoes), drained
16 oz. cooked, and well crumbled breakfast sausage (I've made this twice and we definitely liked it better with the sausage broken up really well)

1. Brown the sausage on the stove and drain. If it's too chunky, put it in the food processor to break it up a bit more.
2. Place your cream cheese in the bottom of the crock pot.

3. Add the cooked sausage and top it all with the drained tomatoes.

4. Cook on high for 45 minutes or low for 90 minutes. Stir well and serve with tortilla chips.

(I imagine you could do this without the slow cooker. Just soften your cream cheese in the microwave for about 30 seconds. Then add the tomatoes and sausage and microwave again, until completely warmed.)

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