I had bought four of the “Salt & Pepper” sausage links at the Organic Butcher Shop in Dunn, NC a few days ago. I thought they would be spicy, but they weren’t. I cooked two links to try them out, and then thought that I probably wouldn’t cook the remaining two links, but just let them sit in the refrigerator.

But, today I was online, and I don’t recall why or how I came across a chip dip recipe for sausage, rotel and cream cheese.

I cooked the sausage in a small frying pan, and there was no grease to pour off. I then added the Rotel and a half block of cream cheese and used a fork to help the cheese melt. I had bought some tortilla chips today, and this dip had a good flavor.

3-INGREDIENT CREAM CHEESE SAUSAGE DIP {FOOTBALL FRIDAY}

[NOTE]: I eyeballed the amount of the ingredients. I used a half block of cream cheese, and a couple of long narrow sausages (mild). I would rarely use Rotel, but I like tomatoes and peppers. *I was surprised, after having eaten the whole thing that this morning I had actually lost a little over half a pound in weight. [end NOTE].

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A previous chip dip that I first tried ages ago:

And toward repeating myself, I successfully made another old-time (60s or 70s style) cheese ball chip dip. It is made with sour cream & cream cheese, Hidden Valley Ranch Dressing (non-Buttermilk version) some diced red bell pepper, diced water chestnuts, drained spinach, chopped sweet onion. Don’t recall if this suggests a little hot sauce or not. But, the items mixed produce a very pleasant overall flavor. Pass a few more chips please.