Sausage Jalapeño Popper Dip

Tortilla chip dipped into Sausage Jalapeno Popper Dip baked in a cast iron skillet is creamy, meaty and spicy. It's a great hot appetizer to serve at family gatherings, parties, game day or anytime you are feeding a crowd.

5 from 10 reviews

Sausage Jalapeño Popper Dip

All the amazing flavors of jalapeño poppers are combined with sausage to make an amazing hot dip that is over the top delicious! Sausage Jalapeño Popper Dip is a warm, spicy appetizer that's great for any party.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 370kcal

Author: Donya Mullins

Ingredients

1 pound bulk sausage
2 medium seeded and minced jalapeños
8 ounces cream cheese
1 cup sour cream
1 teaspoon garlic powder
2 cups shredded Monterrey cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

Heat oven to 375 degrees. Cook the sausage and drain on paper towels.
Add the sausage back to a cast iron skillet along with the cream cheese and sour cream. Heat, stirring, over medium-low heat until the cream cheese has melted.
Stir in the garlic powder, jalapeños, and grated Monterrey Jack cheese. Sprinkle the Parmesan cheese over the sausage mixture. Place in the oven and bake for 15 minutes until the dip is hot and bubbly around the edges.
Remove from the oven, sprinkle on fresh parsley, and serve.

Crock Pot Instructions

Cook and drain the sausage. Next, add the sausage crumbles, cream cheese, and sour cream to a large skillet. Over medium heat, stir the ingredients until the cream cheese has melted.
Add garlic powder, minced jalapeños, and Monterrey Jack cheese to the sausage mixture. Stir everything together. Place the mixture in the crock pot, set the heat to LOW and the time for 2 hours. After cooking, sprinkle the grated Parmesan cheese over the dip, and cook for an addition 15–20 minutes.
Garnish with fresh parsley and serve.

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