Cowboy Dip 🤠

Creamy spicy cheesy and loaded with sausage sweet corn and green chiles this Cowboy Dip is the kind of recipe that disappears before you even get a second scoop.

---

This one might actually fix my HOA problem.

So after being told I can’t grill in my own driveway past midnight I did what any reasonable person would do… I showed up to the HOA meeting.

And that’s where I started figuring things out.

You’ve got your usual suspects. Karen made it very clear she’s against me. Brad… he’s just against everything in general. But somewhere in the middle of all the complaining and debates about things that don’t matter I started noticing something.

Not everyone’s on their side.

You start picking up on it. The people nodding when Karen goes off again. The ones rolling their eyes when Brad starts talking like he’s running the neighborhood.

That’s when it hit me… I don’t need to fight them.

I just need to win over the people that matter.

So instead of showing up empty handed next time… I’m bringing this.

Cowboy Dip.

Hot Italian sausage creamy cheese sweet corn fire roasted tomatoes green chiles just enough heat to keep things interesting… it’s rich it’s smoky and it hits every single time.

If this doesn’t flip a few votes in my favor… nothing will.

---

---

---

For the Dip

• 12 oz hot Italian sausage

• 2 (8 oz) blocks cream cheese

• 1 cup sour cream

• 4 oz sharp cheddar grated

• 2 cups frozen sweet corn

• 14 oz fire roasted tomatoes with green chiles drained

• 4 oz diced Hatch green chiles

• ½ cup diced jalapeños

• ½ cup sliced green onions

• 1 tsp kosher salt

• ½ tsp black pepper

• Pinch cayenne

Topping

• 2 tbsp sharp cheddar

• Pinch cayenne

• Sliced green onions

---

---

1. Preheat your smoker to 250°F. If using an oven set it to 350°F.

2. In a cast iron skillet or foil pan cook the sausage over medium heat until browned and fully cooked breaking it up as it cooks. Drain excess grease if needed.

3. Add in the cream cheese sour cream cheddar corn fire roasted tomatoes green chiles jalapeños green onions and seasonings. Mix everything together until fully combined.

4. Place the pan on the smoker and cook for 45–60 minutes stirring every 15–20 minutes until everything is melted hot and slightly thickened.

5. If using the oven bake uncovered for 25–30 minutes stirring halfway through until hot and bubbly.

6. Once finished top with extra cheddar cayenne and green onions.

7. Serve hot with chips crackers or straight out of the pan if you’re being honest.

Meatlicious Tip

• The smoker adds a subtle layer of flavor that takes this from good to ridiculous if you have one use it

• Don’t skip draining the tomatoes or the dip can get watery

• Want it thicker Let it sit for 5–10 minutes after cooking it will tighten up

• You can control the heat by adjusting the jalapeños and cayenne

• This reheats insanely well so don’t stress about leftovers if there are any

---

---