Sausage Jalapeno Dip Food

SAUSAGE JALAPENO POPPER DIP

Steps:

• Preheat the oven to 375°
• In a skillet, brown and crumble the sausage, draining any excess fat.
• Reduce the heat to medium-low and add the cream cheese and the sour cream.
• Allow the cream cheese to melt and stir in the garlic powder.
• Stir in the diced jalapenos or the canned jalapenos if using.
• Stir in the Monterey Jack and Parmesan cheeses and combine well.
• Transfer the mixture to a baking dish or keep the dip mixture in the cast-iron skillet if using.
• Combine the melted butter and the Panko.
• Spread evenly on top of the dip.
• Sprinkle the Parmesan cheese on to of the crumbs.
• Place in the oven for 15 minutes.
• Remove from the oven and garnish with parsley. Serve.

JALAPENO POPPER & SAUSAGE DIP

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker., Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3-3-1/2 hours or until heated through. Stir before serving. Serve with vegetables.

SAUSAGE JALAPENO DIP

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Place red peppers, jalapenos and sausage in a 3-qt. slow cooker; add milk. Cook, covered, on low 5-6 hours or until peppers are tender., Stir in cheeses. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with tortilla chips.

SAUSAGE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese, sour cream, tomatoes, mayonnaise, and jalapeno peppers in a medium bowl and mix until well blended. Pour into an 8x8-inch baking dish.
• Bake in the preheated oven until melted, about 30 minutes.
• Meanwhile, cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Mix cooked sausage, lime juice, and taco seasoning into the hot cheese mixture. Serve immediately or keep warm in a small slow cooker.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

VELVEETA® SPICY SAUSAGE DIP

Steps:

• Mix ingredients in microwaveable bowl.
• Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.