This recipe was adapted from a recipe submitted by Lou Ann Tucker of Janesville. I like this flavorful dip because you can make it the way you like it. Choose hot or mild sausage and choose canned diced tomatoes with either mild or hot peppers to suit your taste.

1 pound seasoned turkey or pork sausage (hot or mild ? your choice) 16 ounces mushrooms, finely chopped 1 box (8 ounces) reduced fat Neufchatel cream cheese, room temperature or softened 1 can (14 ounces) petite diced tomatoes with green chilis* (hot or mild ? your choice) salt and pepper to taste 1 cup shredded cheddar cheese, optional**

Preheat oven to 350 degrees. Grease a 9 inch pie pan or shallow casserole dish.

In a large skillet, cook sausage over medium hot heat until lightly brown and completely done. Crumble meat and place in a bowl lined with paper towels to absorb fat. Discard any excess fat from the skillet. Add mushrooms to the skillet and cook until they are beginning to brown and all liquid has been absorbed. Add cream cheese and stir into mushrooms until it has melted. Return meat to the skillet. Add tomatoes and heat through. Add salt and pepper to taste. Spoon into baking dish. If you are adding cheese, sprinkle cheese on top and place in oven until cheese is melted. Serve warm with tortilla or corn chips.

Note: Prepare half of this recipe for a smaller group.

*If the brand of tomatoes you are using has a lot of liquid, partially drain and discard excess liquid or the dip will be to runny.

**Note: If you will be serving the dip closer to room temperature, omit the cheese. As the dip cools, the cheese hardens on top.)

Serves 12

Nutritional Information per serving:

Calories 120 Fat, gm. 8 Protein, gm. 9 Carbs, gm. 3 Cholesterol, mg. 40 Fiber, gm. 0.4