Monday, August 30, 2010

Razorback Tailgate Dip!


1 lb hot breakfast sausage
2 (8 oz) package cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
2 (4 oz) canned chopped green chilies, drained
1 (4 oz) canned diced jalapenos, drained
1 red bell pepper, chopped
½ cup Mexican style cheese, shredded
½ cup mozzarella cheese, shredded
½ cup plain breadcrumbs
½ cup Parmesan cheese, grated


Cook sausage in skillet, until brown. Drain and set aside.

Using an electric mixer, blend the cream cheese, mayonnaise, and sour cream until smooth.

Stir in green chilies, jalapeno peppers, bell pepper, and Mexican and mozzarella cheeses. Stir in sausage, and spoon into baking dish.

Mix together breadcrumbs and parmesan cheese. Sprinkle evenly over mixture in baking pan.

Spray top of breadcrumbs lightly with cooking spray.

Bake at 350 degrees for 25 minutes, or until top is golden brown and bubbly.

Enjoy with crackers or chips… Go Hogs!

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