This recipe comes from fellow blogger, Sophia, from over at Sentiments from my Kitchen.
You've seen some of her recipes here before and you'll be sure to see some more! She has a great collection and our tastes seem very similar.
Of course, I made an adjustment to it to fit me better. Her recipe called for a half pound of the sausage but I put the whole pound in to make it chunkier. I did use just plain pork sausage but if you use the sage or hot and spicy variety, I would start with the half pound, taste test it and then add more if you want. Her recipe didn't say to chopped up the mushrooms but I went ahead and did that since some of them were big. I couldn't imagine trying to scoop it up with a chip!
Sausage Mushroom Dip
2 cans cream of mushroom soup
2 8 oz. blocks of cream cheese, softened
1 small can of diced green chiles
3 green onions, chopped
1 can of mushrooms, drained and chopped
1 soup can of milk (or thin to the consistency you like) I used about 2/3 of the can
1 pound of roll sausage, browned well, crumbled and drained
1. In a large saucepan add the soup, cream cheese, chiles, green onions, mushrooms, cooked sausage and desired amount of milk. Mix well over medium heat until cream cheese melts and flavors are blend well.
2. Serve warm (a slow cooker works well) with tortilla chips or crackers.
Thanks for stopping by my kitchen!