Cheesy Beef and Corn Dip

Recipe from Kelsey Byrnes, Dance Around the Kitchen

Servings: 14

Ingredients

• 14 frozen dinner rolls
• 8 ounces cream cheese, softened
• ¼ cup mayonnaise
• 1 teaspoon paprika
• 1 cup frozen corn
• 6 ounces smoked beef sausage links or little smokies, diced
• 1 ½ cups shredded cheddar cheese, divided
• ½ cup petite diced tomatoes, well-drained
• 1 tablespoon soybean oil
• Parsley

Grease a 12-inch cast-iron skillet with butter or oil.

Place the frozen dinner rolls around the edge of the pan in a circle; cover with plastic wrap and let rise in a warm place for 90 minutes.

Preheat oven to 350F.

In a large mixing bowl, stir together the cream cheese, mayonnaise and paprika.

Add the frozen corn, diced beef sausage, 1 cup of the cheddar cheese and drained tomatoes.

Remove the plastic wrap from the cast-iron skillet and spoon the dip into the center of the ring of dinner rolls.

Sprinkle the remaining cheddar cheese over the dip and brush the dinner rolls with soybean oil.

Bake for 20-25 minutes or until the rolls are golden brown.

Serve warm.

 

Notes

• Can use regular diced tomatoes, tomatoes with green chiles (for some spice!) or skip the tomatoes altogether.
• Add 2 tablespoons finely diced jalapeno for a kick!
• Use pepper jack or Monterey jack cheese for something different.