Giddy-Up Cowboy Dip

Giddy-Up Cowboy Dip


  • 12 Ounces Of Hot Italian Sausage Links – Remove Casings
  • 2 (8 Ounce) Packages Cream Cheese, At Room Temperature
  • 1 Cup Sour Cream
  • 4 Ounces Sharp Cheddar Cheese, Grated
  • 2 Cups Frozen Sweet Corn, Thawed And Drained
  • 1 (14 Ounce) Can Fire-Roasted Diced Tomatoes With Green Chiles
  • 1 (4-Ounced) Can Of Diced Green Chiles
  • ½ Cup Fresh Jalapeño Peppers, Diced
  • ½ Cup Of Green Onions, Sliced
  • For More Kick, 3 Pinches Of Cayenne Pepper
  • 2 Tbsp Sharpe Cheddar Cheese, Grated
  • 1 Tsp Green Onion


  1. Preheat the oven to 425 degrees F.
  2. Place the sausage links in a dry pan over medium heat until they start to sizzle.
  3. Use a spoon or flat wooden spatula to break up the sausage as it cooks and cook until browned and crumbly, about 10-12 minutes.
  4. Remove the sausage from the heat and drain the fat. (For best results, sear the corn, onions & fresh jalapeño in 1tsp of the drained fat or olive oil)
  5. In a large bowl, combine the cream cheese, sour cream, 4 ounces cheddar cheese, corn, the cooked sausage, tomatoes with chiles, green chiles, jalapeño peppers, 1/2 cup green onions, salt, pepper, and cayenne pepper, mixing until thoroughly combined.
  6. Transfer the mixture to a baking dish and smooth out the top.
  7. Top with the remaining cheddar cheese and the cayenne pepper.
  8. Place the baking dish on a sheet pan and bake until the cheese has melted, and the dip is bubbling around the outside, about 30 minutes.
  9. Top with the remaining green onions and serve!


  • And For A Little More Kick, 2 More Pinches Of Cayenne Pepper