Baked Cowboy Dip Recipe

Baked Cowboy Dip

4.9

(31)

27 Reviews

5 Photos

Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy baked cowboy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips.

John Mitzewich

Updated on November 25, 2023

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

Yield:

16 servings

Jump to Nutrition Facts

Ingredients

Cowboy Dip:

12 ounces hot Italian sausage links, casings removed
2 (8 ounce) packages cream cheese, at room temperature
1 cup sour cream
4 ounces sharp Cheddar cheese, grated
2 cups frozen sweet corn, thawed and drained
1 (14 ounce) can fire-roasted diced tomatoes with green chiles
1 (4 ounce) can diced Hatch green chiles
½ cup diced fresh jalapeño peppers
½ cup sliced green onions
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste

Topping:

2 tablespoons grated sharp Cheddar cheese
1 pinch cayenne pepper, or to taste
1 teaspoon sliced green onion, or to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C).
Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
Sprinkle green onions over top before serving.

Baked Cowboy Dip. Chef John

Recipe Tips

Any kind of melty cheese will work in place of Cheddar, and you can use regular diced tomatoes without chiles if you want.

Use a premium brand of sweet corn instead of cheap, off-brand corn.

You can serve this cold, just follow Steps 2, 3, and 5.

To make this ahead and cook it the next day, follow Steps 2 and 3, then cover and refrigerate. Follow the remaining steps when ready to cook.

Nutrition Facts (per serving)

261	Calories
22g	Fat
8g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 261
% Daily Value *
Total Fat 22g	29%
Saturated Fat 12g	61%
Cholesterol 62mg	21%
Sodium 516mg	22%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	4%
Protein 9g	17%
Potassium 202mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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