Cheesy Sausage Dip
Accessibility Notice for Archived Blog Posts
This blog post was originally published in 2023 and may not fully meet current accessibility standards. We are actively working to ensure all archived content complies with Web Content Accessibility Guidelines (WCAG) 2.2.
If you experience any difficulty accessing this content or need it in an alternative format, please contact us at [email protected]. We appreciate your patience and are committed to improving accessibility for all users.
Wine Varietal: Merlot
Ingredients
- 1/2 lb. hot or regular sausage, casing removed
- 16 oz. queso quesadilla cheese
- 1/2 c. shredded pepper jack cheese
- 1 cup cheddar cheese
- 1 can (14.5 oz.) Ro-tel tomato
- 1 cup black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- tortilla chips
Directions
- Start by browning the sausage in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.
- Add all dip ingredients — cooked sausage, all cheeses, can of tomato, spices, and black beans into the slow cooker.
- Cook on high for 2-3 hours, stirring occasionally.
- Sprinkle with some chopped cilantro and enjoy.
