Hot-n-Creamy Sausage Dip


1 lb Bob Evans Hot & Zesty Sausage (or spicy sausage equivalent)

1 C Sour Cream

1/2 C Mayo

1/4 C (or more) Parmesan cheese

5 green onions (chopped)

1 small jar pimentos (optional)


Preheat oven to 350F. Cook sausage into crumbles. Drain of grease. Add sausage, sour cream, mayo, cheese, green onion, and pimentos to a baking casserole dish. Mix well.

Bake until hot n bubbly. Take out and serve with your favorite crackers. I like Toasted Onion or sesame.

Options: add a bit more cheese (even Italian mix with Romano). Save some green onion as garnish. Skip pimentos if you want.



About cb

Nickname: Munt Measurements: 45 B, 34, 38(?) Ambition: to be the best human ever! Turn ons: long walks on the beach, romantic dinners, porn, rainbows, cock Turn offs: bad smell face, men who are full of themselves, dead puppies, popcorn, sadness
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5 Responses to Hot-n-Creamy Sausage Dip

  1. thank you, Martha! 🙂

  2. Ah, there it is…
    Now to Google pimentos…

  3. wonder how it would taste with pepperoni…or salami…or bacon…

  4. truthspew says:

    Hot Italian sausage would probably work well here.

  5. brettcajun says:

    I have a MUCH easier recipe. Buy three packs of Philadelphia Cream Cheese, two cans of Rotelle, and one frozen Jimmy Dean Breakfast Sausage (regular) pack. Cook the sausage completely in a skillet, then mix it all together, put in refrigerator or freezer for a couple hours if you are pressed for time. It’s like crack! Those Ritz fancy crackers in a bag (harvest?) are the best to use because they are harder crackers.

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