From the Chef: Sin City Dip

By Mark Marques

In the photo: dip-filled Supper Bowls

Last week, I published recipes for the “Supper Bowl,” a bread bowl that can be filled with dips. I also gave directions on how to make New England Dip, New York Dip and Sloppy Joes. This recipe continues with what was started last week and is for Sin City Dip. Sin City Dip is great for potlucks, tailgating or parties of all kinds.

(As with all recipes, read thoroughly and have all ingredients ready.)

• 2 pounds bulk Italian sausage (removed from casings – Hot or Mild)
• 2 can Rotel tomatoes (hot or mild)
• 4 packages cream cheese at room temperature
• 4 scallions / green onions sliced thinly on the bias (diagonally)

In a sauce pan, brown the sausage over medium heat until cooked thoroughly, constantly stirring to make the pieces of sausage smaller.

Add Rotel tomatoes and cook until the tomatoes and sausage until they come to a boil. Turn down the heat to low and stir in the cream cheese blocks one at a time.

Stir in ¾ of the sliced Scallions. Remove from heat and serve is large bowl. You can garnish to the top with the remaining Scallion Tops.

Serve with a white corn tortilla chips, scoops or serve it in a bread bowl.

Options: This can also be made with ground turkey with Italian seasonings or Italian turkey sausage. Also, Neufchatel cheese can be substituted for the cream cheese, which has less calories and fat.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.