This dip is kind of like a cream-cheesy version of the usual Ro-Tel dip. I've already made it and put it in the fridge, but if I remember, I'll get a picture of it tomorrow on the buffet table for our "party" with Shane's sister and her family.
How hot or mild it turns out depends on your choice of sausage and salsa. I thought this batch was a little too tame. Next time, I'll try it with a hotter variety of sausage.
Southwest Sausage Dip
1 pound pork breakfast sausage
1 small onion, diced
1/4 cup diced green pepper
3 medium ripe tomatoes, diced
1 (4 oz.) can chopped green chiles
8 oz. cream cheese, cubed
1-1/2 cups sour cream
1/2 cup prepared salsa
Cook sausage, onion and green pepper in a large skillet until sausage is no longer pink. Drain; rinse if desired.
Return sausage to skillet; add green chiles and tomatoes. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 10 minutes.
Add cream cheese cubes and stir until cheese has melted. Add sour cream and salsa, stirring to combine well.
Serve warm with crackers, chips or bread cubes.
Makes about 4 cups of dip.