This is a sort of queso, but yummier. Except when piping hot, this will require thicker chips for scooping. If you have thinner chips, then pass out individual spoons.
About 16 servings.
| Dip | |
| 12 oz | Italian sausage |
| 2 packages | cream cheese, at room temperature |
| 1 cup | sour cream |
| 4 oz | sharp cheddar cheese, grated |
| 2 cups | frozen sweet corn, thawed and drained |
| 1 (14 oz) can | tomatoes, diced, fire-roasted or plain |
| 1 (4 oz) can | diced Hatch green chiles |
| ½ cup | diced fresh bell peppers or jalapeños |
| ½ cup | sliced scallions (about 6) |
| 1 tsp | kosher salt |
| ½ tsp | fresh-ground black pepper |
| pince | cayenne pepper (optional) |
| Topping | |
| 2 tbsp | sharp cheddar cheese, grated |
| pince | cayenne pepper or chili powder (optional) |
| 1 tsp | sliced scallions, or to taste |
1. Preheat the oven to 425° F.
2. Place sausage in a dry pan over medium heat until starting to sizzle. Use a spoon or flat wooden spatula to break up as it cooks. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from heat. Drain grease if desired.
3. Combine cream cheese, sour cream, grated cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, bell or jalapeño peppers, scallions, 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.
(You can hold this covered over night in the refrigerator or longer before baking just before you want to serve it.)
4. Place the baking dish on a sheet pan and bake in the center of oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
5. Sprinkle scallions over top before serving.