Hot Creamy Sausage Dip

1 lb Bob Evans Zesty Hot Roll Sausage
5 green onions -- chopped, divided
1 c sour cream
1/2 c mayonnaise
1/4 c grated Parmesan cheese
1 2 oz jar chopped pimientos -- drained

Preheat oven to 350ƒ. In large skillet over medium heat, brown and
crumble sausage until no longer pink. Remove from heat, drain off
drippings and add all remaining ingredients except one green onion.
Pour into one quart baking dish. Bake 20-25 minutes until bubbly.
Garnish with remaining green onion. Keep warm, and serve with Melba
toast, sesame or wheat crackers. Refrigerate leftovers. Can be
reheated for later serving.