Serves 6 -8  | Prep 10 min   | Cook 20 min |   Ready in 30 min

Ingredients

1 tablespoon extra virgin olive oil, SKW infused EVOO preferred

1 pound ground sausage, chorizo or your favorite kind of sausage

1 package taco seasoning

½ teaspoon cumin

¼ teaspoon garlic powder

⅛ teaspoon pepper

3 cloves garlic, minced

1 package (8 oz) cream cheese

2 cups half and half, room temp

1 can (10 oz) diced tomatoes and green chilies

2 cups pepper jack cheese, shredded

1 cup white cheddar cheese, shredded

¼ teaspoon pepper

salt

1 bunch Green onions

Cilantro, chopped, for topping

Jalapeno, diced, for topping

Instructions:

1. In a medium pot, add in EVOO and begin to warm over medium heat. Move the oil around the pan to coat the bottom. Once coated, add in sausage, taco seasoning, cumin, garlic powder and pepper.

2. Once the sausage begins to brown, add in garlic, tomatoes and green chiles and mix in with sausage cooking for an additional minute.

3. Add in half & half, cream cheese, pepper jack and white cheddar cheese; stir occasionally until dip begins to thicken and all cheese has melted. 

4. Finally, chop green onion. Discard of the roots and add the bottom white part and most of the green part into the dip and stir well. Add additional pepper and salt to taste.

   Optional: Save some of the green parts of the onion for topping

5. Top with cilantro and serve hot with tortilla chips - enjoy!

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