In Cindy's Kitchen: Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

Monday, October 8, 2012

Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

Hi everybody :)
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I am a cheese lover in case you did know. Let's hear it for all the cheese-lovers in the house, WHOOP! WHOOP! Today I'm bring you two cheesy recipe, one is a dip and the other, cracker crisps, to serve with the dip. Too cheesy?...maybe...maybe not; let's find out...

Sausage Cheese Dip adapted Jimmy Dean Signature Recipes

Ingredients:
2 packages Sage Flavor Jimmy Dean Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chiles, drained (I used diced tomato without chiles)
2 lbs. (32 oz.) process cheese spread cut up (Velveeta Cheese Spread)
1/4 cup salsa
1/2 cup thinly sliced green onions (optional)
1 medium tomato seeded and chopped ( optional)
Crackers or Pita Chips

Makes about 8 cups

Directions:

In large saucepan, cook sausage over medium-high heat stirring frequently until thoroughly cooked and no longer pink.

Stir in tomato & green chiles; cover and cook 2 minutes.

Stir in cheese and salsa ; add green onions if desired.

Reduce heat to medium and cook uncovered until cheese melted, stirring frequently. Stir in tomato if desired.
Served hot with crackers or pita crisps.

Cheddar Pepper Crisps adapted 2000 Taste Of Home Annual Recipes

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 1/2 cups (6 ounces) shredded sharp cheddar cheese (I use mild cheddar cheese)
1/2 cup cold water
2 tablespoons vinegar (I use cider vinegar)
Coarsely ground pepper (I used a mixture of Black Pepper, Mrs. Dash Onion & Herb Seasoning, Salad Supreme, Dry Ranch Dressing Mix and this)

Directions:
In a large bowl, combine the first five ingredients.

Cut in butter until crumbly.

Stir in cheese.

Sprinkle with water and vinegar. Toss with a fork until a ball forms.

Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm. (I divided dough into three portions because I only did half the recipe, then wrap and refrigerate for 1 hour.)

Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough

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Bake at 375 for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.

What I Did and/or Think:

I did half the recipes for the dip and the crisps, the full recipes are shown above. The other changes are in Italic. The crisps recipe remind me of a cheesy pie crust recipe with pepper. I thought it would be fun to play around with the flavor on this one, so I added more seasoning along with the pepper on top.

The Taste: I LOVE the buttery, cheesy, crunchy taste of the crisps and the spicy taste of the dip. Definitely not too cheesy, I thought they went together very well and was please with the result.

Let's hear it people...not one, but two great recipes for the REPEAT file. I'm on a roll :)