A DEEP Queso DIP! For all the mouths. ✨

Ingredients

• 8 oz Breakfast Sausage (sliced into bite‑size pieces)
• 16 oz Cream Cheese (softened to room temperature)
• 10 oz Rotel Diced Tomatoes and Green Chilies (drained)
• 1 cup Frozen Sweet Corn (thawed)
• 1 cup Black Beans (drained and rinsed)
• 2 Jalapeño Peppers (seeded and finely chopped)
• 8 oz Shredded Cheddar Cheese (sharp cheddar, shredded)
• 1 tsp Smoked Paprika (optional for extra smoky flavor)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 250°F (120°C) and let it fully preheat while you prepare the dip.

   Time: PT5M

   Temperature: 250°F

2. Brown the Sausage

   Heat the skillet over medium heat. Add the sliced breakfast sausage and cook, stirring occasionally, until browned and cooked through, about 8‑10 minutes.

   Time: PT10M

3. Add Jalapeños

   Add the chopped jalapeños to the skillet and sauté for another 2‑3 minutes until fragrant.

   Time: PT3M

4. Combine All Ingredients

   Transfer the sausage and jalapeños to the baking dish. Add the softened cream cheese, drained Rotel, corn, black beans, shredded cheddar, smoked paprika, salt, and pepper. Stir gently to combine into a uniform mixture.

   Time: PT5M

5. Bake the Dip

   Place the baking dish in the preheated oven and bake for 30 minutes, or until the dip is hot, bubbly, and the cheese has melted completely.

   Time: PT30M

   Temperature: 250°F

6. Finish and Serve

   Remove the dip from the oven, give it a final stir, and let it sit for 5 minutes. Serve warm with tortilla chips, sliced veggies, or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

15g

Fat

18g

Fiber

3g