Something about Thanksgiving got me on a sausage kick. I made sausage rolls. I made stuffing with sausage. With the remaining sausage, I made this dip.
(pause: looking at the spelling of sausage is driving me crazy. It looks incorrect in every way, like there are too many letters. I hate when that happens. Overthinking.)
Going crazy here, making things that have 4 ingredients. That's right. 4.
When Wisconsin came to Colorado in October, they brought cherry salsa from Weinke's Market in Door County. They also brought two bottles of Frozen Tundra white wine from Parallel 44 Vineyard. Oh Wisconsin, you have a soft spot in my heart. And my stomach. Hello, cheese curds?
In this recipe, you're just drinking wine, not cooking with it.
Here we go!
What You Need
1 cup crumbled, cooked breakfast sausage
1 package (8oz) of reduced fat cream cheese
1 cup shredded cheese of your choice, I used sharp cheddar
1/2 cup salsa - if you have Weinke's Cherry Salsa in your house you're a whole new level of cool
What You Do
Put all the ingredients in a microwave safe bowl. Microwave for 2-3 minutes. Stir every minute and when the cheese is melted and the dip is creamy.
Make it and eat it.