Cheesey Hot Sausage Dip

Cheesey Hot Sausage Dip

Ingredients:

1 pound ground hot pork sausage

1 (10-ounce) can diced tomato and green chiles

1 (8-ounce) package cream cheese, softened

3/4 cup (3 ounces) shredded sharp Cheddar cheese

Corn chips


Directions:

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.

Drain diced tomato and green chiles, reserving 1/4 cup liquid.

Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Blue Cheese-Artichoke Dip

Blue Cheese-Artichoke Dip

Ingredients:

1 cup chopped onion

3/4 cup chopped red bell pepper

1 garlic clove, minced

4 ounces blue cheese, crumbled (about 1 cup)

1/4 teaspoon freshly ground black pepper

2 (14-ounce) cans artichoke hearts, drained and coarsely chopped

1 (8-ounce) block fat-free cream cheese, softened

1 (8-ounce) carton reduced-fat sour cream


Directions:

Heat a medium nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add garlic; sauté 1 minute. Remove from heat.

Place onion mixture in a 2 1/2-quart electric slow cooker. Add blue cheese and remaining ingredients; stir until blended. Cover and cook on LOW for 2 hours or until cheese melts and mixture is thoroughly heated, stirring occasionally.