Categories: Appetizers
Ingredients
- 1 pound bulk pork sausage
- 16 ounces sour cream
- 8 ounces cream cheese, at room temperature
- 8 ounces Velveeta, cut into small cubes
- 4 ounces Muenster cheese, grated
- 2 tablespoons minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon dried ground sage
Directions
- Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.
- In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
- Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle