HOT MEXICAN CHIP DIP 
16 oz. cream cheese (room temperature)
1 roll Jimmy Dean sausage (sage)
2 cans Rotel tomatoes with green chilies

Saute and drain sausage. Combine cream cheese and tomatoes (1 can whole, 1 can drained). Combine and bake 30 minutes at 350 degrees. Stir while cooking, cover.

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“HOT DIP” 
  “HOT MEXICAN”  
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