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Jalapeno Popper Cheese Dip

Prep Time:

15 mins

Cook Time:

25 mins

Servings:

10-12

Flavors Used:

Where are you gonna watch the Big Game, my friends? Me… I don’t know… but I do know this: if I’m going anywhere, I’m bringing THIS Jalapeno Popper Cheese Dip. It’s got that jalapeño popper energy: browned Italian sausage, big chunky jalapeños (leave the seeds if you want that real heat!), and a whole lotta cheesy goodness. And yes… we’re going in with not one, but TWO packs of Dan-O’s Ranch Dip seasoning because we’re not here to play small. Grab some corn chips, dip in, and Yum Yum Get Ya Sum!

Ingredients

2 packets Dan-O’s Dips Ranch
2 Tbsp Dan-O’s Jalapeño Cheesoning
1 lb Italian sausage
6-12 jalapeños, diced into chunky pieces (remove seeds if you want it milder)
2 (8 oz) blocks cream cheese, softened
1 (16 oz) container sour cream
4 cups shredded Colby Jack cheese, divided
Corn chips, for serving

Preparation Instructions

Preheat oven to 400°F.
Brown the sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it up as it browns. Once fully cooked, transfer the sausage to a large mixing bowl.
Sear the jalapeños: In the same skillet (with the sausage drippings), add the diced jalapeños and sear for about 3 minutes. Add the seared jalapeños to the mixing bowl with the sausage.
Mix the dip: Add the softened cream cheese, sour cream,, 2 cups shredded Colby Jack, and Dan-O’s Dips Ranch to the bowl. Mix until fully combined and creamy.
Top it and Bake: Spread the mixture into a 13x9-inch baking dish. Sprinkle the remaining Colby Jack cheese evenly over the top, then finish with an even sprinkle of Dan-O’s Jalapeño Cheesoning. Bake at 400°F for 25 minutes, until hot and bubbly.
Serve: Let it cool for a couple of minutes, then serve with corn chips and dip in! Yum Yum Get Ya Sum!