In case you are wondering why this dip has to spend such a long time in the oven, since the sausage is already cooked and it doesn’t take cheese an hour to melt, it is because it takes cream cheese an extraordinarily long time to melt. Watch this dish closely, and when you see that it has golden brown color and is bubbling nicely around the edges, consider it done.

A lot of people object to the use of Velveeta brand cheese product in their recipes. You can most certainly use any other cheese you fancy. For instance, Monterey Jack or a sharp cheddar would be good substitutes for the Muenster cheese, if you cannot locate any.  Gouda would be a good substitute for the Velveeta.

 

INGREDIENTS

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

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.

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.

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.

Bake for 1 hour, uncovered, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

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Quick Tip:  If you would like, you can make this dip in your slow cooker, which is a great way to keep it warm for your guests. The only problem with cooking it in a slow cooker is that it will not get browned. Cook on High for 1-2 hours or until all of the cheeses you have used are melted. Stir occasionally to keep it from sticking.

Recipe and image courtesy of Michelle at Brown Eyed Baker, image courtesy of 12tomatoes.com