Jalapeno Sausage Dip

Everyone will love this warm Jalapeno Sausage Dip. It's cheesy, creamy, spicy, and tastes great on toasty slices of baguette.

Save Print

Prep Time 10

Cook Time 20

Total Time 30

Author Elizabeth Swoish

Course Appetizer

Servings

Calories 279 kcal

1 pound ground pork
8 ounces cream cheese - full fat, brought to room temperature
1 cup sour cream - full fat, brought to room temperature
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4-6 jalapenos - fresh, diced in small pieces (include seeds to for really spicy dip) OR 1/4 cup canned jalapenos drained
2 cups mozzarella cheese
⅓ cup parmesan cheese
salt and pepper - to taste preference
1 baguette - cut into 1/4" slices

Preheat oven to 375 °F.
In a 9" cast iron skillet, cook the sausage in a skillet over medium heat until crumbled and cooked through. Remove the sausage, strain away grease, and set the skillet aside.
Using a hand-mixer or stand-mixer, whip together the cream cheese, sour cream, garlic powder, and Italian seasoning until fluffy.
Fold in the crumbled pork, diced jalapenos, parmesan cheese, and 1½ cups of mozzarella cheese until everything is well incorporated.
Spread the dip into skillet and top with remaining ½ cup of mozzarella cheese.
Bake for 20 to 25 minutes or until bubbly. Turn off oven and turn broiler on low (450 °F). Broil for 2 to 3 minutes or until golden brown. Remove dip.
Place baguette slices on a baking sheet and place in the oven to broil until toasty (about 3 to 5 minutes). Remove them from the oven and serve hot with the dip.

Cook the sausage, combine the dip, and spread it into a dish and top it with cheese. Cover tightly and refrigerate for up to 2 days before baking and serving.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!