Got this recipe from Brown Eyed Baker – it was SO perfect for Steeler Sunday! What a great and easy dip!
Also, had to post the world’s cutest steeler fans too!
1 pound bulk pork sausage
16 ounces sour cream
8 ounces cream cheese, at room temperature
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, grated
2 tablespoons minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried ground sage
1. Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.
2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.
This dip can be assembled in advance, up to 1 day, covered and refrigerated before baking. You may need to add 5 more minutes to the baking time – just keep an eye on it and bake until browned and bubbling.