Baked Cowboy Dip

Ingredients:

500 g
Italian Sausage, casings removed, frozen then finely chopped in a food processor
30 ml
Olive Oil
500 g (2 pkgs)
Cream Cheese, room temperature
250 g
Sour Cream
120 g
Cheddar Cheese, grated
680 ml (2 cans)
Sweet Corn, drained
400 ml
Fire Roasted Tomatoes
1
Red Finger Chili, finely chopped
130 ml (1 can)
Chopped Green Chilies
6
Scallions, thinly sliced
5 g
Salt
3 g
Pepper, ground

Method:

Preheat oven to 220 ℃ / 425 ℉.
In a sauce pan on medium heat, add Oil, allow to get hot. Add Sausage, sauté for 12 minutes, (until well browned). Remove from heat, set aside.
In a large bowl add Cream Cheese, Sour Cream, Cheddar Cheese, Corn, Sausage, Tomatoes, Chilies, Scallions, Salt, and Pepper. Mix until thoroughly combined. Transfer into a baking dish and smooth out the top.
Place the baking dish on a sheet pan and bake for 30 minutes.
Allow to cool, then serve.