Rating: 5 stars 4.9
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips.

Recipe Summary

20 mins
40 mins
1 hr
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cowboy Dip:


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.

  • Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.

  • Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.

  • Sprinkle green onions over top before serving.

Chef's Notes:

Any kind of melty cheese will work in place of Cheddar. You can use regular diced tomatoes (without chiles) if you want.

Use a premium brand of sweet corn instead of a cheap, off-brand corn.

If you'd like, you can serve this cold—just follow Steps 2, 3, and 5.

To make ahead and cook the next day, follow Steps 2 and 3, cover, and refrigerate. Follow the remaining steps when ready to cook.

Nutrition Facts

261 calories; fat 22.3g; cholesterol 61.6mg; sodium 515.8mg; carbohydrates 7.9g; protein 8.6g. Full Nutrition