It's the most wonderful time of the year...SEC football season! I had zero reason to celebrate on Saturday, with a horrible UGA loss, but that doesn't mean we still didn't eat well. I spend the weekend on the Gulf coast, along with Tropical Storm Lee, so we hunkered down and settled in for a great day of games.
I found this recipe at Plain Chicken, one of my favorite food bloggers (and fellow Birmingham gal!). I made some adjustments to the quantities, upping/rounding off the sausage and cream cheese to full packages to make it easier. I scooped individual servings into Frito Scoops and served on a platter. This isn't the prettiest dip (it looks kind of messy), so doing that at least helped with presentation.
While it may not be pretty...it sure does taste good. It was creamy and cheesy with just the right amount of heat from the sausage and Rotel. And, it uses ingredients you probably already have on hand. I think you could use sour cream in place of the yogurt if you're so inclined.
It was definitely a great way to kick off the return of football Saturdays!
Printable recipe
1 pound hot sausage, cooked and crumbled
8 ounces cream cheese, softened
7 ounces plain Greek yogurt
2 cups cheddar cheese, shredded
1 can Rotel tomatoes, drained
1 can black beans, drained
Mix together all ingredients and pour in baking dish. Bake at 350 for 30 minutes or until bubbly. Serve with tortilla chips.
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