Superbowl Sunday is here! Ah, the day that we gather around all the chips, dips and cream cheese this world has to offer! Karen’s warm and hearty Wicked Superbowl Dip is the perfect dish to prepare for your shindig. It is easy to double or triple and can be made in the microwave, crockpot, stove or oven (pictured baked, in an iron skillet). There really isn’t a way to mess this up!
Add these ingredients to your grocery list this week, because this Wicked Superbowl Dip will be a hit! Also, check out Karen’s method for browning ground beef in the oven without the splatter (it works the same for browning sausage).
For more of Karen Kurr’s homestyle recipes, visit NoTime2Cook.com
1 lb. ground hot sausage ( I prefer Jimmy Dean)
1 (10 oz) can of Rotel Tomatoes, undrained
1 (8 oz) package of Cream Cheese
2 tbsp fresh chives, finely chopped
1 tsp Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
In a large skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain.
Mix in cream cheese, cubed (easier for melting), Mix in Rotel, undrained, Add chives, worcestershire sauce, onion powder and garlic powder. Stir thoroughly.
At this point, you can transfer it to your slow cooker to keep it warmer, longer; or place in oven-safe dish and bake at 375 degrees.
Stir occasionally until cream cheese is completely melted. Cook until warm and bubbly around edges.
Serve with your favorite tortilla chips.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.