A Chip Dip You Must Make: Cowboy Crack

In case you were wondering, history has now proved that I don’t do an awesome job of managing two different blogs. I know this only because recently somebody asked on Facebook “hey what is the name of your food blog–I want to check out any recent recipes you have added” and my initial thought was “wait. I have a food blog?” I’ve kinda decided that it’s impossible enough to make dinner regularly let alone photograph dinner even more regularly. Here’s the thing–when I cook, I want to eat. I don’t want to have to first set it up with cute little props, break out the big lens for shooting purposes, apologize in advance to my husband that it’s going to be cold, and then swear at myself for not having a freaking clue on how to actually take pictures of food. Eating is just so easy. Not eating is not. 

Needless to say, I wasn’t planning on doing a recipe post anytime soon but then I had to go and eat the best chip dip ever at book club the other week. After about half a bite I asked for the recipe and this past weekend I made it in celebration of the Miss USA pageant (which is really the stupidest thing one could do when watching the swimsuit competition but whatever). Long story short this dip has now been deemed our favorite chip dip in casa de Schrader. That’s a big deal as chips and dip get consumed more than fruits and vegetables around here. The best part of all is that you make it in the crockpot so really you never have an excuse as to why you can’t make this. Also, it’s calorie free so don’t try that excuse either. 

2 8 oz packages cream cheese

2 cups shredded mozzarella cheese

1 pound sausage, browned and drained (I used spicy for an added kick)

1 cup frozen corn

2 cans Rotel 

1. Mix all ingredients into crockpot and cook on low for an hour or two. 

2. Serve with tortilla chips

3. Enjoy [this step is unavoidable]