Cheesy Sausage and Rosemary Breakfast Dip
- Prep 10min
Updated September 20, 2016
cups cheddar cheese, grated (9 ounces)
tablespoons corn starch
teaspoons fresh rosemary, minced
teaspoon garlic powder
Food Should Taste Good™ multigrain tortilla chips, for serving
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.
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.