Ingredients

Cowboy Dip:

• 12 oz hot Italian sausage links, casings removed
• 2 (8 oz) pkgs cream cheese, at room temperature
• 1 cup sour cream
• 4 oz sharp Cheddar cheese, grated
• 2 cups frozen sweet corn, thawed and drained
• 1 (14 oz) can fire-roasted diced tomatoes with green chiles
• 1 (4 oz) can diced Hatch green chiles
• ½ cup diced fresh jalapeño peppers
• ½ cup sliced green onions
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 pinch cayenne pepper, or to taste

Topping:

• 2 Tbs grated sharp Cheddar cheese
• 1 pinch cayenne pepper, or to taste
• 1 tsp sliced green onion, or to taste
  
  

Directions

• Step 1
  Preheat the oven to 425 degrees.

• Step 2
  Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.

• Step 3
  Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.

• Step 4
  Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.

• Step 5
  Sprinkle green onions over top before serving.

Chef’s Notes:
Any kind of melty cheese will work in place of Cheddar. You can use regular diced tomatoes (without chiles) if you want.

Tips
If you’d like, you can serve this cold—just follow Steps 2, 3, and 5.