Ingredients
1 lb sausage
16- oz sour cream
8- oz Velveeta cheese, cut into small cubes or shredded
4- oz muenster cheese
1 tsp onion powder
¼ tsp garlic powder
1 Tbsp Worcestershire sauce
1 Tbsp dried parsley
Directions
1
Preheat oven to 350°F. Lightly spray a 9×9-inch pan with cooking spray and set aside.
2
In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, mix together sausage and remaining ingredients. Pour into prepared pan.
3
Bake for 30-40 minutes, until bubbly.
Notes
I use Jimmy Dean Sausage.
Can substitute ground turkey or ground beef.
You can make the dip ahead of time and refrigerate before baking.
I use Velveeta Shreds – I buy them at Walmart.
Store leftover dip in an airtight container in the refrigerator.
Reheat in the microwave.