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Recipes
Shopping list
Ingredients
- 8 oz cream cheese
- 16 oz pasteurized cheese product
- 1 lb spicy (or mild) Italian sausage
- ¼ cup whole milk
- ½ teaspoon garlic powder
- 1 (15.25 oz) can roasted (or regular) corn blend
- 2 (10 oz) cans diced tomatoes and green chilies
- Tortilla chips (optional for dipping)
Steps
- Cut cheeses into small cubes. Cut sausage links almost in half lengthwise (butterfly); turn over and peel away casings (wash hands). Preheat large saucepan on medium-high 2–3 minutes. Place sausage in pan; brown 5–6 minutes, stirring to crumble meat, until no pink remains. Drain well.
- Reduce heat to medium and return pan to heat. Add cheeses, milk, and garlic powder; cook and stir 8–10 minutes until hot and blended. Drain corn and 1 can tomatoes and green chilies.
- Stir corn and both cans of tomatoes and green chilies into cheese mixture; cook 5 minutes or until mixture is hot and blended. Serve with chips for dipping, if using.
Amount per 1⁄12 recipe serving: Calories 270, Total Fat 20g, Sat Fat 11g, Trans Fat 0g, Chol 60mg, Sodium 970mg, Total Carb 10g, Fiber 1g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 8%