- 1 pound bulk spicy sausage (such as Bob Evans®)
- 1 (11.5 ounce) can bean with bacon soup
- 8 ounces sour cream
- 1/2 cup shredded Cheddar cheese, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
- Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.