I love this with tortilla chips, but I love tortilla chips with everything. You can use any kind of chips, crackers, or breads to get this yummy snack to your mouth. This makes a pretty decent sized pan, but if you are serving a large crowd, you might want to double up on the recipe. The leftovers hold pretty nicely in the fridge for a day or two, but I would make sure to keep them covered and eat them up as soon as you can. Check out what they are saying about this recipe over at All Recipes:
“Cold days and warm dips = game day glory!”
Awesome for game day or just as a snack… this dip is where it’s at!
Ingredients
2 cups milk
1 package McCormick Original Country Gravy Mix
1/2 pound ground Johnsonville breakfast sausage
1 cup Bird’s eye frozen mixed vegetables
1/2 cup shredded Cheddar cheese
Instructions
Preheat oven to 350 degrees F. Gradually stir milk into gravy mix with whisk in medium bowl. Set aside.
Brown sausage in large skillet on medium heat, about 5 minutes. Drain fat. Return sausage to skillet. Stir in gravy mixture and vegetables. Bring to boil on medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Spoon into 9-inch glass pie plate. Sprinkle with cheese.
Bake 10 minutes or until cheese is melted. Serve with potato tots.
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Quick Tip: Try with pepper jack cheese and jalapenos for a little zip.
Thanks again to All Recipes for this yummy dip recipe.
