Tuesday, June 11, 2013

Smoked Sausage Dip

Smoked Sausage Dip

1 regular size package Eckrich® Skinless Smoked Sausage
cut into small 1/4 inch triangle pieces
(or use Eckrich® Turkey Smoked Sausage for a lighter option)

1 loaf (2 pounds) processed cheese (or Velveeta®)
cut into cubes

1 can (10 ounces) diced tomatoes with green chili peppers, drained

2 teaspoons ground cumin

1 cup sour cream

1/2 cup chopped cilantro

Pita chips or Bagel chips

sausage, cheese, tomatoes and cumin in a large saucepan; mix well

Heat the mixture over low heat until melted and hot,
stirring occasionally.
Add sour cream and cilantro; stir well.
Heat through and transfer
to a medium-sized slow cooker on low heat.
Serve with pita or bagel chips.
Dip may also be served in a large bowl
at room temperature for up to 2 hours.


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