 Tex-Mex Hot Dip
Makes 10 to 12 servings
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Ingredients
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1
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pound BOB EVANS® Original Recipe Roll Sausage
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1/2
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cup chopped onion
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1/3
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cup chopped bell pepper (red, yellow or green)
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1/2
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cup diced fresh tomato
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1/4
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cup chopped fresh cilantro
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1
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(4-ounce) can chili peppers, drained and chopped
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1
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teaspoon hot pepper sauce
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1/2
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teaspoon ground cumin
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1/2
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teaspoon chili powder
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2
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cups (8 ounces) shredded Monterey Jack cheese
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2
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cups (8 ounces) shredded Cheddar cheese
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1
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(14-ounce) bag corn tortilla chips
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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.
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© Bob Evans®
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Printed
from fbnr.com
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