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Baked Cowboy Dip

Creamy, cheesy, meaty… everything you want in a dip, with a kick!

What does this dip have to do with cowboys? I don’t really have an answer for that. What I can tell you, though, is that it’s so hearty and zesty and creamy and cheesy that any cowboy would love it. But so would anyone who happens to dip a chip into it — it’s basically irresistible. That’s a given when you combine spicy sausage with a cream cheese base and you bake it. You can’t resist!

I don’t think that hot baked party dip is really the type of dish that was served out of a Chuck Wagon, but that doesn’t mean that this dip doesn’t have a little zesty cowboy flair. I love a good cheesy baked dip and what I love about this one is that it ups the ante with hot Italian sausage, green chiles, jalapeño pepper, and a dash of cayenne pepper.

Now, I know that that sounds spicy. It’s true, this does have a kick, but the addition of sweet corn and cream cheese and sour cream and plenty of cheddar rounds it out just enough so that it’s tame but not totally mellow.

When spinach-artichoke or French onion or creamy dill are feeling a little tired, or maybe even a little bland, this is the dip to turn to. It’s anything but bland, I can promise you that — just be prepared for it to disappear faster than you can say yee-haw.

Serves 6

10m prep time

30m cook time

Rated 3.5 out of 5
Rated by 6 reviewers

Allergens: Milk, Corn

  • 3/4 lb bulk hot Italian sausage (or 3 links, casings removed)
  • 16 oz cream cheese, at room temperature
  • 1 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, grated and divided
  • 2 (11 oz each) cans corn, drained
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1-2 jalapeño peppers, seeded and diced
  • 1/2 cup green onions, sliced
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 425°F.
  2. Brown sausage in a skillet over medium heat, breaking the meat up as you cook. Remove from heat and drain grease if needed.
  3. In a medium bowl, stir together cream cheese and sour cream until smooth. Add 1 cup of the cheese, corn, the cooked sausage, fire-roasted tomatoes, chiles, jalapeños, green onion, Worcestershire, cayenne, and salt and pepper and stir until thoroughly mixed.
  4. Transfer mixture to a baking dish and top with remaining cheddar cheese. Bake until bubbly and top is golden brown, about 30 minutes. Enjoy!

Recipe adapted from All Recipes.

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