Jalapeno Popper Dip with Bread Ring
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.