Description
A creamy and spicy cheese dip featuring sausage, cream cheese, and pepper Jack cheese, perfect for parties.
Ingredients
Scale
- 12 ounces spicy breakfast sausage
- 2 packages (8 ounces) cream cheese, cubed and softened
- 1 can (10 ounces) tomatoes with green chiles (such as Ro-Tel), undrained
- 1 cup frozen corn kernels
- 1 cup sour cream
- 1 large jalapeño, seeded and finely chopped (about 1/4 cup)
- 2 tablespoons hot or original chili seasoning mix (such as McCormick)
- 1/2 teaspoon kosher salt
- 2 cups (8 ounces) shredded pepper Jack cheese, divided
- Optional: Sliced green onions, chipotle chile powder, and/or chopped cilantro, for garnish
- For serving: Tortilla chips, corn chips, or Doritos
Instructions
- Add the sausage to a 10-inch cast iron skillet and set over medium-high heat. Cook, stirring occasionally and breaking up the meat into small bite-sized pieces, until browned, about 7 minutes. Using a spoon, drain any excess fat, if needed.
- Reduce the heat to low. Stir in the cream cheese, tomatoes and green chiles, corn, sour cream, chopped jalapeños, chili seasoning mix, salt, and 1 cup of the pepper Jack cheese. Stir and cook until well combined and the mixture is creamy, about 2 minutes. Remove from the heat.
- Top with the remaining 1 cup pepper Jack cheese. Bake until warmed through and the cheese is melted, about 12 minutes. If desired, set the oven to broil and broil until the cheese is lightly browned in spots and the edges begin to bubble, 1 to 2 minutes.
- Carefully remove the skillet from the oven (the handle will be hot!). Garnish with green onions, cilantro, and/or a sprinkle of chipotle powder, if desired. Serve immediately with chips of your choice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave in short intervals or warm in the oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg