Wednesday, October 27, 2010

White Rotel Dip

1 1/2 pounds pork sausage, bulk or patties

8 ounces cream cheese

1 10-ounce can diced tomatoes and green chiles, original

1 1/4 cups sour cream

Cooking directions:

In skillet, cook the sausage until done.  Crumble and set aside.

In saucepan, combine the cream cheese and diced tomatoes and green chilies.  On LOW to MEDIUM heat, cook until cream cheese melts.  Stir occassionally.

Add sausage to cream cheese and tomatoes, etc.  Add sour cream.

Mix well and heat until warm.

Serve with chips.

Makes 15 servings.


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