Sausage and cream cheese dip

    Sausage and cream cheese dip

    (23)
    9saves
    1hr25min


    23 people made this

    About this recipe: A deliciously different cream cheese dip. Sausagemeat, tomatoes, peppers, onions, green chillies, soured cream and cream cheese are heated in a slow cooker. Serve warm with tortilla chips, crackers or with crusty bread.

    Ingredients
    Serves: 32 

    • 450g Italian sausages, casings removed
    • 2 tomatoes, chopped
    • 2 chopped green peppers
    • 2 onions, chopped
    • 250g jar or tin chopped green chillies, drained
    • 450ml soured cream
    • 225g cream cheese

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Place sausagemeat in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
    2. In a large bowl, mix together sausagemeat, tomatoes, green peppers, onions, green chillies, soured cream and cream cheese.
    3. Transfer mixture to a slow cooker. Cook on high heat approximately 1 hour or until vegetables are soft. Reduce heat and simmer until serving.

    Ingredients

    Tinned chopped green chillies can be purchased online. Alternatively, you could use fresh chillies, to taste.

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (23)

    by
    17

    This was a very good recipe. I didn't want anything spicy so I omitted the chiles and I used regular sausage instead of Italian. I wanted a little something with sweetness so I think adding 1/4 cup of cocktail would be awesome in this recipe. I made it for a scrapbook party and it was a hit. I had the recipe printed out and I had to give it away that night because someone wanted the recipe. I'll most likely be making this again. Thank you.  -  08 Nov 2002  (Review from Allrecipes US | Canada)

    by
    15

    I made this last night for company and it just didn't turn out well. I followed the recipe exactly but it was runny and didn't have much flavor. I cooked it for about 3hrs. and eventually added a bunch of cheese to thicken it up. I don't know why it's called a "dip"-it's just too hard to eat that way. My total cooking time was about 6hrs.  -  29 Jul 2003  (Review from Allrecipes US | Canada)

    by
    13

    I used 2 lbs. of sausage..one hot the other mild. I also used a whole container of chopped tomatoes that you get in the produce dept. about 1/2 container of chopped onion and 1/2 of bell pepper..to save time! I only used 1 can of the chile peppers. When the veggies were tender, I added some fontina (Italian) and munster cheese. Delish! I served with the garlic bagel chips and Scoops! It was the hit at our Italian appetizer night!  -  26 Mar 2006  (Review from Allrecipes US | Canada)

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