3 pounds pork breakfast sausage (hot or regular)
6 packages (8 ounces each) cream cheese, softened
3 cans diced tomatoes and chilies (mild, regular or hot)

Cook sausage in pan. Break up into fine crumbles as it cooks. When done, drain grease, then rinse with hot water to remove more grease. Line slow cooker (optional), add cream cheese and sausage and turn to high. Drain tomatoes and chilies, reserve juice. Add drained tomatoes and chilies to slow cooker and stir gently until well blended. If mixture is too thick, add some of reserved liquid. Cook on high until smooth, then turn to low or warm to prevent scorching.

Servings: 30. Serving size: 1/2 cup. Per serving: 296 calories, 9.7 g protein, 24.3 g fat, 2.7 g carbohydrates, trace dietary fiber, 530 mg sodium, 1.5 g sugars, 82 mg cholesterol

—Julie Gibson, Pedernales Electric Cooperative