I am sure you are familiar with the quote, “Life happens while you are making other plans.” Unfortunately, sometimes we aren’t fully aware of this until “life happens.”
I am not complaining, but for almost a year now, that’s exactly how it’s been for me. It seems like it has been one thing after another, after another, after another. Thankfully, I have an incredible support team of family and friends. And, I think that maybe I can finally see the light at the end of the tunnel.
With all the madness slowing down a bit, Greg and I could finally get away for a few days. We took the camper, met some friends at a nearby park, and just relaxed. Greg reminded me of how I typically obsess over menus, recipes, and groceries for trips like this, but I even surrendered that. It could have been the most relaxing camping trip to date.
One afternoon at camp, we whipped up this fantastic warm dip. It was packed with delicious flavors, and we could cook everything on the grill. I am calling this Campground Sausage Dip. You can add various ingredients to this dish; we used what we had on hand. We served the dip with corn chips and carrot sticks for a great afternoon treat.
Campground Sausage Dip
Ingredients
- 1 pound hot breakfast sausage cooked, crumbled, and drained well
- 2 8-ounce packages cream cheese room temperature
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 10-ounce package frozen sweet corn thawed and drained
- 1 10-ounce can Rotel diced tomatoes and green chiles
- 1 4-ounce can diced green chiles
- 2 large fresh jalapeño peppers seeds removed and diced
- 1/2 cup sliced green onions plus additional to garnish top
- kosher salt and black pepper to taste
Instructions
- Preheat oven to grill to 350℉.
- Add the sausage, corn, Rotel, chiles, jalapeños, onions, salt and pepper and mix well. Taste for seasoning. At this point you could always stir in additional salt and pepper, or add some taco seasoning, cumin powder, or maybe some cayenne pepper.
- Spray a serving dish or skillet with cooking spray. Pour mixture into the dish. Bake in preheated oven or grill until hot and bubbly.
- Top with additional sliced green onions and serve with corn chips.
Notes
