I’ve been seeing a lot of Pinterest pins for dips lately. It reminded me of this one Mexican restaurant I used to visit that had the best spicy sausage dip. So in memory of the delicious dip I used to eat, I created my own keto version.
I’ve always had a love for spicy foods, and this dip was no exception. For the Italian sausage, I choose to use the hot kind. For an extra kick of spiciness, I added a can of hot Ro*Tel. If you’re not familiar with Ro*Tel, it’s diced tomatoes and green chilies. The hot version uses habaneros. Definitely not for the faint of heart!
Since I love my dips cheesy, I used a mix of cream cheese and diced up some pepper jack cheese. You can use whichever cheese you like, but I really like this combination in the dip.
If you prefer a dip that is a little less spicy, just use mild Italian sausage and a regular can of Ro*Tel.
Yields 28 servings of Spicy Sausage Cheese Dip
The Preparation
- 16 ounces ground hot italian sausage
- 15 ounces canned tomatoes with habanero, like ro*tel
- 1/4 cup green onion, sliced
- 8 ounces cream cheese
- 16 ounces sour cream
- 8 ounces pepper jack cheese, diced
The Execution
1. Using a saucepan, cook the hot Italian sausage on medium until lightly browned.
2. Stir in the can of Ro*Tel and cook for a few minutes.
3. Mix in the green onions and turn off the heat when the Italian sausage has fully browned.
4. Set a slow cooker on high then layer the bottom of the stoneware with the pepper jack cheese, and cream cheese cut into chunks.
5. Pour the Italian sausage on top of the cheese.
6. Then, spread the sour cream on top of the Italian sausage.
7. After about an hour, stir the dip until the cheese is completely incorporated. Then allow to continue cooking. Cook for about two hours total, on high, until the dip is completely done.
This makes a total of 28 servings of Spicy Sausage Cheese Dip. Each serving comes out to be 148 calories, 12.8g fats, 2.1g net carbs, and 6.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce ground hot italian sausage | 1560 | 123.9 | 19.4 | 0.5 | 18.9 | 86.7 |
| 15 ounce canned tomatoes with habanero | 68 | 1.1 | 14.8 | 8.1 | 6.7 | 3.4 |
| 1/4 cup green onion | 8 | 0.1 | 1.8 | 0.7 | 1.2 | 0.5 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 16 ounce sour cream | 898 | 87.8 | 21 | 0 | 21 | 11.1 |
| 8 ounce pepper jack cheese | 846 | 68.7 | 1.5 | 0 | 1.5 | 55.5 |
| Totals | 4156 | 358.5 | 67.8 | 9.2 | 58.6 | 171.1 |
| Per Serving (/28) | 148 | 12.8 | 2.4 | 0.3 | 2.1 | 6.1 |
Spicy Sausage Cheese Dip
Ingredients
- 16 ounce ground hot italian sausage
- 15 ounce canned tomatoes with habanero like ro*tel
- ¼ cup green onion sliced
- 8 ounce cream cheese
- 16 ounce sour cream
- 8 ounce pepper jack cheese diced
Instructions
- Using a saucepan, cook the hot Italian sausage on medium until lightly browned.
- Stir in the can of Ro*Tel and cook for a few minutes.
- Mix in the green onions and turn off the heat when the Italian sausage has fully browned.
- Set a slow cooker on high then layer the bottom of the stoneware with the diced pepper jack cheese, and cream cheese cut into chunks.
- Pour the Italian sausage on top of the cheese.
- Then, spread the sour cream on top of the Italian sausage.
- After about an hour, stir the dip until the cheese is completely incorporated. Then allow to continue cooking. Cook for about two hours total, on high, until the dip is completely done.
