Baked Sausage Dip
What a weekend! It has rained non-stop for days now. As of this morning, we've had over 10 inches of rain in four days. (And it's still raining.) As bad as that has been, the midlands and low country parts of our state have had serious flooding. I keep seeing photos from family and friends of water standing in their houses, of tadpoles caught swimming through the house, of backyards deep under water.
While this weather is wreaking havoc on farm work, our house-on-a-hill has not been affected. When Daddy-O rode out in the truck this morning to check the creek and the river, he made a photo of the creek that runs through our pasture. Check last summer's photo against this morning's photo—that's the same spot in the creek. We've had a lot of water, but I think it's almost over.
We were happy to stay indoors all weekend and watch football on television. Now, I had thought about snacks for TV viewing. I didn't have a huge plan, but I bought goat cheese for a Rosemary Goat Cheese Ball that is served with crackers and fig preserves. And it's delicious.
But this weekend, we had a young man in the house. A young man who cooks. I learned that "boy food" snacks are different than my snack ideas. He made a sausage dip that was delicious. Good enough that it could have been my supper. Jessica says every time he makes this, it's a hit with his guests.
It's early in the football season, so tuck this recipe away for future reference. It's a keeper.
BAKED SAUSAGE DIP
1 lb. spicy (or hot) breakfast sausage
8-oz. block of cream cheese, softened
10-oz. can original Rotel tomatoes, drained
Brown sausage and drain. Mix together with softened cream cheese and tomatoes. Put in a 1-1/2 quart baking dish. Bake at 325 degrees for 20-30 minutes, or until hot and bubbly. Let stand a few minutes before serving. (So you don't burn your guests!)
Serve with sturdy crackers.
We enjoyed our weekend visitors and look forward to the next visit. Hopefully, on a sunny weekend!