Tex-Mex Hot Dip

Tex-Mex Hot Dip
Makes 10 to 12 servings

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Ingredients

1	pound BOB EVANS® Original Recipe Roll Sausage
1/2	cup chopped onion
1/3	cup chopped bell pepper (red, yellow or green)
1/2	cup diced fresh tomato
1/4	cup chopped fresh cilantro
1	(4-ounce) can chili peppers, drained and chopped
1	teaspoon hot pepper sauce
1/2	teaspoon ground cumin
1/2	teaspoon chili powder
2	cups (8 ounces) shredded Monterey Jack cheese
2	cups (8 ounces) shredded Cheddar cheese
1	(14-ounce) bag corn tortilla chips

Preheat oven to 350°F. Cook sausage, onion and bell pepper in large skillet until sausage is browned; drain on paper towels. Place in 2-quart casserole dish. Stir in tomato, cilantro, chili peppers, hot pepper sauce, cumin and chili powder. Top with cheeses; bake, uncovered, 10 to 15 minutes or until dip is heated through and cheese is melted. Serve with tortilla chips. Refrigerate leftovers.

To see more great recipes in related categories, click the links below

Bob Evans® | Dips | Sausage & Ham | Mexican | USA-Southwest

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