This sausage and cream cheese dip is always a hit! It’s crazy easy to make, and packed with flavor. Only have breakfast sausage? Use it instead! Don’t like spicy? Get the mild! Don’t like diced tomatoes? Use crushed!
SIDE NOTE: This recipe makes enough dip for two six-inch cast iron skillets. Linked here: https://liketk.it/3Zy0M
3/4 lb ground Italian pork sausage (I use spicy)
1/2 cup yellow onion, diced
1/2 tsp fresh thyme
1 tsp fresh garlic, minced
1 (14.5 oz) can diced tomatoes (no salt added)
1 (8 oz) package dairy-free cream cheese (I use Kite Hill)
Salt, to taste
Black pepper, to taste
1/2 cup fresh Parmesan, shredded (omit for dairy-free)
Optional Topping: fresh parsley
HOW TO MAKE
-Preheat oven to 375.
-In a large skillet over medium heat, add in sausage and onions. Cook until sausage is browned all the way through.
-Drain and return to skillet.
-In skillet with sausage and onion, add garlic and thyme. Cook for one min stirring so garlic doesn’t burn.
-Add in cream cheese and diced tomatoes, stirring until cheese is melted.
-Taste and season with salt and pepper as desired.
-Spoon into two 6-inch cast iron skillets.
-Sprinkle half the Parmesan cheese onto each skillet.
-Bake uncovered for 8-10 mins.
-Sprinkle parsley on top.
-Serve with chips and crackers. Enjoy!