NYS Cheddar Cheese and Sausage Dip

September 6, 2016


1Preheat the oven to 350. In a large skillet or soup pot, sauté sausage over medium, stirring frequently until brown and no longer pink. Sausage should appear to crumble. Remove excess liquid.

2In a large skillet place the cream cheese and cook on medium heat. Once the Cream Cheese is soft and runny, add in sausage and the tomatoes with chilies.

3Allow to simmer 5 to 7 minutes then remove from heat. Add ¾ of the shredded cheese, mix together and poor into a 8x8x2 baking dish. The baking dish should be slightly greased with nonstick cooking spray.

4Bake for 20 minutes, until bubbly, top with remaining cheese, and bake for another 5 minutes.

5Allow to cool slightly then serve with your favorite chips!

Cut all ingredients in half to make a smaller portion!


1 pound of Gianelli Hot or Sweet Italian Style Bulk Sausage – Ground, Rolls, or links with casing removed

16 oz of shredded NYS Cheddar Cheese

18 oz of Cream Cheese

1-10 oz can of Tomatoes with chilies, drained

Corn Chips