Nachos with Sausage Dip
October 21 celebrates International Day of the Nacho. Anna W., working from our Miami FL office, submitted this sausage dip recipe that reminds us why nacho scoops were created!
- 1 Propane Oven
- 16 oz Sausage
- 8 oz Cream cheese
- 1 bag Nacho chips scoops
- 10 oz Canned tomatoes and green chilis drain half the juice
- In a cast iron skillet, cook the sausage until medium brown. To the sausage and drippings, add the cream cheese and tomato/chili mix.
- Cook on low heat for 30 minutes. Stir together after 15 minutes. Cook the remaining time.
- Serve with scoops nacho chips.