As the temperatures rise, we continue with our month of cool dips. Hoe Hop Valley Farms has helped me concoct one of my favorite, most simple recipes that I can make all year— Sausage Dip.

it only dirties one dish and is versatile enough to go in an omelet for breakfast or as a topper for veggie quesadillas. Of course, lately I have just been taking it down with a bag of tortilla chips or rolling it up in a wrap. I have been occasionally known to gobble it by the spoonful but this summer, I’m trying to keep it classy.

It takes:

1lb ground sausage

1lb cream cheese

8 oz+ Homemade salsa

Fresh or dried cilantro to taste

Brown the sausage and break it up into crumbles as it cooks. Drain grease from sausage. Place sausage back in frying pan and place on a medium heat. Mix in the cream cheese and melt it thoroughly until there are no more big globs.

Add as much cilantro as you like. I would floss with cilantro so I prefer a lot of it. Add about 8 ounces of salsa; this is also to preference. I like to have a thicker sausage dip when I’m using it as a smear on a quesadilla but I like it runnier for a dip. Experiment with it. Isn’t that what a kitchen is anyways? A place to experiment with the five senses.