Kicked-Up Cheesy Corn and Sausage Dip

Each and every day is a great day for a dip, or dipping of some sort. I firmly believe that. All it takes to make our family interested in an appetizer or meal is to make sure that dipping is involved, and Bam! They’re invested.
This Kicked-Up Cheesy Corn and Sausage Dip is creamy and flavorful, with just a bit of a kick from delicious Wisconsin pepper jack cheese. The sweet Italian turkey sausage gives it a slightly sweet angle, while adding enough heartiness to make a meal out of it. Just ask my husband how that might work. He’s an expert in the dip = meal equation, and he especially liked this one.
This dip is perfect for any time of year. But I definitely plan to make this during the upcoming summer, when the local sweet corn is plentiful and bursting with fresh corn flavor. I might serve it as an appetizer. Or it may be a meal. Either way, Blake will be one happy guy.
Cheesy Corn Sausage Dip
This gorgeously cheesy Sausage Dip takes a creamy base of Velveeta and sour cream and swirls it with spicy sausage and juicy corn kernels.
Ingredients
- 1 pound mild Italian sausage (use a hot variety if you especially like heat)
- 1 cup diced red bell pepper
- 12 ounces Velveeta, cut into 1" cubes
- 1 cup regular sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 can (10 ounces) Rotel "mild" diced tomatoes & chilies (use "hot" if you like more heat) - drain and save the juice
- 1½ cups fresh sweetcorn kernels, cut from the cob (or substitute 1 15-ounce can drained whole kernel corn)
Instructions
- In large skillet over medium heat, brown sausage along with the bell pepper, breaking the sausage into small bites. Drain any grease away.
- Reduce heat to medium-low. Stir in Velveeta cubes. Once melted, stir in the sour cream, garlic powder, and black pepper.
- Fold in the Rotel and sweetcorn kernels. Cook until heated through, stirring every minute or two. If you'd like the dip to have a thinner consistency, stir in some of the reserved Rotel juice.
- Serve hot, straight from the skillet over lowest heat. Or transfer the dip to a small slow cooker set to warm. This is great with corn chips (such as Fritos "scoops") or tortilla chips.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 83mgSodium: 756mgCarbohydrates: 20gFiber: 2gSugar: 12gProtein: 20g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
(This recipe was created for the Wisconsin Milk Marketing Board and Wisconsin Cheese, for their Dairy Dips. You can also see it here. This is not a sponsored post.)
Oh my! Dip is one of my favorite types of food and this one is just perfect with the sweet corn and spicy pepper jack!
This looks and sounds amazing, Brenda!! Yum.
Whenever I make a dip I end up eating so much of it that I don’t want to eat any “real” meal. This looks great! I love a spicy dip!
This is my kind of dip! Delicious!!
Everyday is a good day for dip!
This sounds so good Brenda! So glad you got to go to Wisconsin and take the cheese tour so you could come up with this recipe!
I am always in the mood for dipping!
Oh yeah, this is an every day dish in my world.
I want this for breakfast!! Pinned!
Looks great! Based on the title I thought it was going to be a fancier version of the jimmy dean sausage and cream cheese crockpot dip. I might have to play around with your version, I love hot dips in the winter :)
YUM YUM, this looks amazing! Pinning!
I do agree, everyday is a great dat for dip!! This looks amazing and reminds me so much of summer with the corn. Mmm!