"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sausage Dip, by Jackie Wyatt, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. Owens sausage cooked. Drain grease. 1-8 oz. pkg. cream cheese 1-8 oz. carton sour cream 1-8 oz. bag shredded Monterey Jack or Cheddar cheese 1 bundle of green onions(chives) chopped 1 can Rotel original. Drained
Mix these all together. Hollow out a round loaf of bread so you can pour mixture into it. Put the mixture into hollowed out loaf of bread. Place on cookie sheet.
Bake in 350 degree oven for 30 minutes. You can place in the middle of a tray and place chips all the way around it to serve. ________________________________________
No need to use a bread bowl. You can also place the dip in a baking dish. I often use Hawaiian bread but Sheepherders is good or a casserole.
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