Baked Corn & Sausage Dip is an easy and hearty dip filled with breakfast sausage, corn, Rotel, and cream cheese. It’s perfect for snacking no matter the occasion!
So let me tell you about my family’s favorite food love…CORN! We love corn in just about anything! And this Baked Corn and Sausage Dip right here was no exception. I brought it over to my sisters house for some afternoon swimming, and we loved it!
There is just something about swimming that makes me crave chips and dip. I especially crave dips like this one!! Oh my goodness! I made a big batch of it and thought it would probably be too much…but not with my family. We scarfed that thing down in a hurry! I can so see myself making this again and again in the future.
It’s made from all the good things like breakfast sausage, cream cheese, Rotel… Shall I go on? Just those ingredients alone make anything good! The first time I made it, I baked it in a large casserole dish to serve everyone at a family gathering. Since then, I’ve been making a smaller recipe in my cast iron skillet when we want a little snack at home. No matter what, it hits the spot!
Can I only make half the recipe for Baked Corn and Sausage Dip?
- Yes! I do that most of the time. When I do this, I bake it in my cast iron skillet as pictured. You can shorten the baking time in this case to 10 to 15 minutes.
- If we are going to be with several family members, then I definitely make the full recipe in a 7 x 10 casserole dish.
Is a cast iron skillet worth it?
- Oh my goodness! Yes! Totally!
- I use it for desserts, pizza, frying bacon, making grilled sandwiches too. You can find them in stores like Walmart and here.
- Recipes using a cast iron skillet: Skillet Peach Pecan Cake, Skillet Deep Dish Pizza, Skillet Beer Bread
Baked Corn & Sausage Dip
- 1 1b. breakfast sausage
- 1 8 oz. block cream cheese
- 1 10 oz. can Rotel ( I used Mild)
- 2 14 oz. cans corn, drained
- 8 jarred jalapeno slices, chopped
- 1 cup shredded cheese
- Fresh chopped cilantro (optional)
- Fritos Scoops
- Brown sausage. Drain grease.
- Stir in cream cheese and melt over medium-low heat.
- Stir in Rotel, corn, and jalapenos.
- Pour in a large casserole dish and bake at 350 degrees for 15 to 20 minutes.
- Remove from oven and top with shredded cheese and cilantro.
*Note-This recipe can be halved and cooked in a 10 inch cast iron skillet. You only need to bake it for about 10 to 15 minutes if you half the recipe.
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Looking for other great snacks?
Skinny Chicken Taquito Dip
Amy @ A Healthy Life For Me says
Your boys are simply adorable! This dip looks like the perfect party food, great for my upcoming BBQ!
Ginny McMeans says
One skillet dip is the way to go!
Justine | Cooking and Beer says
I love everything about this dip! I probably shouldn’t be stalking your blog when I’m so hungry! Pinned!
This dip is so loaded, I could probably justify eating it for dinner!!
Laura O @Petite Allergy Treats says
Happy Birthday to your handsome boys! Time is flying… This dip looks amazing! I think I would eat this for breakfast lunch and dinner.
Meg @ The Housewife in Training Files says
Awe how fun! So many big birthdays! And this dip looks like it needs to be at our next BBQ! Sausage, cheese and rotel? Can’t go wrong there!
Linda Baggett says
Your boys are precious & little future heartbreakers! I can’t wait to make this dip for my friends at our next gathering. I do have one small question regarding the cream cheese. It has 1 oz of block cream cheese. Should I use the small size 4oz size and divide it by four? Would it be too much if I used the whole block? I’m planning my grocery list for Friday and needed to know. I have enjoyed so many of your recipes and look forward to many more. Thanks in advance, Linda B
Hi Linda! I’m so glad you commented and caught my error!! It is supposed to be a whole 8 oz block of cream cheese. Now if you are concerned about calories/fat, I’m sure you could reduce the amount to your preference. Thanks so much for letting me know you’ve enjoyed some of my recipes! That means the world to me! I love sharing what I make!
Linda Baggett says
I forgot a very important part on my comment… 5 stars!!!
Michelle | A Latte Food says
Oh my goodness, your boys are so adorable! Happy birthday to them both! This recipe looks amazing, by the way. I can’t wait to try it!
[email protected] says
Haha – sounds like our house with all the summer birthdays. Cuties!! And this dip….YUM! So addicting! 🙂
Your written recipe calls for Rigel; however, the video has diced tomatoes. Which should we use?
Typo on my part. Should be Rotel not Rigel.
Hi Chris! You can use either. I usually use Rotel for the extra spice. Thanks for visiting!
Sheila Burley says
How long will this dip last in fridge?
Hi Sheila! It will be good for about 3 days.