Chili Cheese Dog Dip
Makes 10 to 12 Servings
Ingredients
- 1 (8-ounce) package refrigerated crescent rolls
- 1 pound smoked sausage*, cut into 2-inch pieces
- 1 (8-ounce) package cream cheese, cubed and softened
- 1 teaspoon Creole Seasoning*
- 1 (15-ounce) can chili (without beans)
- 2½ cups shredded Cheddar cheese
- Corn chips, to serve
Instructions
- Preheat oven to 375°. Lightly spray a cast-iron skillet with cooking spray.
- Unroll crescent roll sheets, and separate into triangles. Cut each triangle into 3 smaller long triangles. Place 1 piece of sausage at base of each triangle, and roll toward point. Place in a ring around edge of prepared skillet, leaving a well in center.
- In a medium bowl, stir together cream cheese and Creole seasoning until smooth. Stir in chili and 2¼ cups Cheddar. Spoon into center of skillet. Top with remaining ¼ cup Cheddar.
- Bake until dip is bubbly and crescent rolls are browned and crisp, 15 to 20 minutes. Serve with corn chips.
Notes
*We used Conecuh Smoked Sausage and Tony Chachere’s Original Creole Seasoning.
