SPICY SAUSAGE DIP FOR NEW YEAR'S EVE ENJOY DAN:

            SPICY SAUSAGE DIP FOR NEW YEAR’S EVE by CHEF DAN:

Makes 2 quarts

DIRECTIONS:

1-pound Texas 2 Style Chorizo sausage

1-Bunch green scallions, minced

2-(10.5 Oz) cans RO*TEL hot tomatoes with green chilies

1-16 Oz) package Mexican Crema (recipe to follow)

1-(8 Oz) package cream cheese

1/2-cup diced hot peppers

Hot sauce (Frank’s extra hot Red-hot sauce

DIRECTIONS:

1.   Place pork sausage in a skillet over medium-high heat.

2.   Saute for about 7 minutes or until crumbled and brown.

3.   Drain the grease and add hot peppers; sauté for 2 minutes.

4.   Turn down heat to medium-low:

5.    Blend in the Mexican Crema and cream cheese

6.   stir in the RO*TEL tomatoes.

7.   Once mixture is well blended, add Frank’s Hot Sauce.

MEXICAN CREMA:

1 cup Mexican sour cream

1 teaspoon finely grated lime zest

1 tablespoon lime juice

A handful fresh cilantro, finely chopped.

DIRECTIONS:

1.   Combine all ingredients and mix well.

ENJOY DAN:                                                                  HALLELIJAH!!