awesome italian sausage cream cheese dip

★★★★★ 2
a recipe by
Andy Anderson !
Wichita, KS

Here is a simple recipe for an awesome dip. I had a similar dip like this at the Old Ebbitt Grill in Washington DC. Didn’t get the actual recipe, but I had a good idea what was in it. It goes well with a good crusty bread, chips, or tortillas. This recipe has a minimum of ingredients, and once complete, you can add additional spices to make it your own. While, you might be tempted to make it and eat it. It’s actually even better the next day. The trouble is you’ll have a problem saving it until tomorrow. So, you ready… Let’s get into the kitchen.

★★★★★ 2
serves 6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For awesome italian sausage cream cheese dip

  • 3/4 lb
    pound of Italian sausage (mild or hot)
  • 2 md
    tomatoes, about 10 ounces
  • 2 md
    jalapeños, about 4 ounces
  • 1 or 2 pinch
    crushed red pepper flakes
  • 15 oz
    cream cheese, room temperature
  • 1/2 c
    sour cream
  • salt, kosher variety, to taste
  • ground pepper, freshly ground, to taste
  • cayenne pepper, optional
  • ground cumin, optional

How To Make awesome italian sausage cream cheese dip

  • 1
    Gather your ingredients.
  • 2
    Remove the skins from the tomatoes (blanching) and small dice.
  • 3
    De-seed the jalapeños and small dice.
  • 4
    Place the Italian sausage in a skillet over medium heat.
  • 5
    Cook until no longer pink.
  • 6
    Chef’s Note: As the sausage is cooking, break into small bits with a wooden spoon.
  • 7
    Pour out any excess oil, and then add the tomatoes, chilies, and crushed red pepper.
  • 8
    Cook for about 5 minutes, and then cover, turn heat down to low, and allow to lightly simmer for an additional 5 minutes, or until the peppers are softened.
  • 9
    Remove from heat, and then add the cream cheese.
  • 10
    Stir until fully incorporated.
  • 11
    Add the sour cream.
  • 12
    Stir until fully incorporated.
  • 13
    Chef's Note: Using your taste buds, add a bit of salt, pepper, or any additional spices that you feel will help.
  • 14
    Chef’s Note: Add spices a bit at a time and then taste… season and taste. Remember, good cooks always taste their food.
  • 15
    Serve with tortilla chips, sliced baguette or thick ripple potato chips. Enjoy.
  • 16
    Chef's Tip: This really does taste good right out of the pan, but it does taste better the next day. I let it cool down on the counter for about an hour or so, and then place into a bowl, cover with a bit of cling wrap, and then place in the fridge... This gives the spices and flavors a chance to get to know each other better. The only problem with this is that it seldom makes it to the refrigerator...
  • 17
    Keep the faith, and keep cooking.
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