Jalapeño Popper Dip with Bread Ring
Keep the home team satisfied with this spicy Sausage Jalapeño Popper Dip recipe. The Jimmy Dean Premium Hot Pork Sausage and melted cheese won't last all game.
1 package Premium Pork Hot Sausage
1 package (8 ounces) cream cheese, cubed, softened
1 cup mayonnaise
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded Monterey Jack cheese
4 jalapeños, seeded, finely chopped
2 cloves garlic, minced
1 can (about 16 ounces) refrigerated jumbo biscuits (8 biscuits)
1 egg, beaten
1 tablespoon water
2 green onions, sliced
Preheat oven to 350 degrees F.
Cook sausage in large cast-iron or oven- proof skillet over medium-high heat 8-minutes or until thoroughly cooked, stirring frequently; drain. Set aside.
Combine cream cheese, mayonnaise, 1 cup shredded cheddar cheese, Monterey Jack cheese, jalapeños and garlic in a large bowl; mixing until well blended. Stir in cooked sausage; mix lightly.
Cut each biscuit in half and roll into a ball. Place biscuits around the edge of a cast-iron or oven-proof skillet, forming a ring. Brush biscuits with beaten egg combined with water and sprinkle with salt.
Spoon dip in the center of the bread ring in the skillet. Sprinkle with remaining ½ cup cheddar cheese. Bake for 25-30 minutes or until biscuits are golden brown and dip is hot and bubbly. Sprinkle with green onions, before serving.