Monday, June 28, 2010

49. Spicy Queso Dip

From 2008 Southern Living Annual Recipes

I didn't cook much in college, but one of my game-day staples was Rotel dip (along with pigs in a blanket and frozen mini quiches).

Here's a grown-up version, adding sausage, black beans, and spinach to the typical Rotel tomatoes and cheese. It's hearty and spicy, packed with meat and veggies to take it to the next level.

This definitely will be part of my rotation this fall...just easily prepare and leave in the crockpot for football game snacking.

1 (16-ounce) package spicy ground pork sausage
2 (16-ounce) cartons refrigerated hot queso dip
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained

Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.

Meanwhile, heat queso dip according to package directions in a 2-quart microwave-safe bowl. Stir in sausage, spinach, and beans. Add tomatoes and stir until thoroughly combined. Serve hot with tortilla chips.

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