Ingredients:

  • 1 lb spiced turkey sausage
  • 1 tbsp olive oil
  • 1 can (14½ oz) diced tomatoes with green chilies, undrained
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 8 oz Monterey Jack cheese, freshly shredded
  • 4 oz Sharp Cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Heat 1 tbsp olive oil over medium-high heat in a large non-stick skillet. Add 1 lb spiced turkey sausage, breaking it into small crumbles with a spatula, and cook until browned and no longer pink, reaching an internal temperature of 165°F (74°C).
  2. Reduce the heat to medium. Stir in 1 can (14½ oz) diced tomatoes with green chilies (undrained), 1 cup black beans, and 1 cup thawed corn. Sprinkle in 1 tsp ground cumin and 1/2 tsp smoked paprika. Simmer for 5–7 minutes until the liquid reduces slightly.
  3. Lower the heat to medium-low. Stir in 4 oz cubed cream cheese, stirring until completely melted.
  4. Gradually fold in 8 oz shredded Monterey Jack and 4 oz shredded Sharp Cheddar, stirring constantly until the dip is velvety and cohesive. Remove from heat immediately once melted.