Cheesy Sausage and Rosemary Breakfast Dip

This rich and cheesy dip is served warm, with rosemary undertones and crumbled sausage for heartier brunch grazers. MORE + LESS -

Guest Blogger

September 20, 2016

oz. breakfast sausage

1/4

cup onion, minced

1 1/2

cups milk

tablespoon maple syrup

cups cheddar cheese, grated (9 ounces)

2 1/2

tablespoons corn starch

1 1/2

teaspoons fresh rosemary, minced

1/2

teaspoon salt

1/4

teaspoon garlic powder

Food Should Taste Good™ multigrain tortilla chips, for serving

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1

Cook sausage in medium-sized skillet over medium-high heat, stirring frequently and breaking up into crumbles. When sausage has just a little pink remaining, add onion and continue cooking until meat is no longer pink and onions are translucent. Using a colander, drain meat and set aside.
2

Pour milk and maple syrup into a medium-sized saucepan and turn heat to medium. Let it warm until steaming, but not boiling. In a bowl, toss together cheese, cornstarch and rosemary. Add this to warm milk and turn heat up slightly, constantly stirring to melt cheese evenly. Cook for about 5 minutes, until cheese is melted and smooth. Stir in salt and garlic powder, then add sausage. Mix well and serve immediately.