Thursday, March 12, 2009

Squirrel Gut Dip

The name just sounds terrible, but it was a delicious recipe given to me by our local, Buck Master, and I think he was just trying to gross me out. This is a quick, (only 5 ingredients) dip that you can make a day or two ahead.
1 pound tube of Sausage, either hot or mild1 Medium Onion (finely chopped)1 16 oz. container Sour Cream1 8 oz. bar of Cream Cheese (room temperature)1 16 oz can of Ro-Tel (tomatoes & green chilis) original
In a large bowl, pour your can of Ro-Tel, add your finely chopped onions, sour cream and cream cheese. Mix these up with just a spoon to get the lumps out.
In your frying pan brown your sauage until nice and brown and crumbly. Add this while still hot to your bowl of other ingredients, and stir.
Refrigerate at least 8 hours to blend the flavors. Serve with a heavy chip, we usually grab a bag of Ruffles.