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This jalapeño popper dip is a delicious, decadent recipe perfect for any party. Made with sausage, jalapeños, cream cheese, sour cream, and all kinds of cheddar and parmesan cheesy goodness. Serve this bubbling, and hot along side some lightly toasted french or sourdough bread, or with some ritz or carrots and celery.
So one thing I always like to do is come up with amazing party recipes. Because not only do I love to host, I love feeding people even more. I’d love for these to all be healthy, but as we ALL know… people love fatty-magoo food and it’s SO FUN to make. Just live a little bit every once in a while.
Looking for other amazing party apps? Check these out!
Therefore I usually end up making something cheesy and creamy and so, so good. This is my absolute, favorite go-to dip recipe. This jalapeño popper dip is easy, fast, and more delicious than any other dip you’ve ever tried. I may sound cocky but try it, you’ll understand that I’m just right.
A family specialty of ours has always been jalapeño poppers. A little different than the norm, we make ours with cream cheese, sausage and parmesan cheese. Which, by the way, is actually kind of better. This jalapeño popper dip isn’t healthy, just a warning! I usually focus on healthy whole food recipes, but sometimes you just need to live it up and eat all the cheese. And by all the cheese, I mean all. the. cheese.
I make this in a cast iron pan, that way it’s a one pan meal and it’s much less clean up! Lodge is the all time best.
Make this for your people. You won’t be sorry. You can thank me down in the comments!
Jalapeño Popper Dip
- 1 lb sausage traditional breakfast suggested
- 6-8 Jalapeños (seeded and diced)
- 1/2 Onion diced
- 1 1/2 cups shredded Cheddar Cheese
- 16 oz Cream cheese (softened)
- 1 cup Sour Cream
- 1 Sour Dough Bread loaf
- Salt and Pepper to taste
- Additional dippers: ritz crackers, celery, carrots
- Preheat oven to 350.
- In a cast iron or non-stick pan, cook sausage down until no longer pink. Once cooked, remove from pan with slotted spoon and leave fat.
- Add in diced jalapeno and onion. Cook until onion is translucent.
- Remove onion and jalapeno with the slotted spoon. If cooking in a cast iron, drain the fat and add all ingredients back into pan, with the exception of bread and 1/2 cup of cheddar cheese. If using a non-stick, transfer the ingredients to a casserole or oven safe baking dish.
- Mix until well incorporated and top with 1/2 cup of cheese. Bake in the oven for 15-20 minutes until cheese is bubbling and just golden brown.
- If cheese does not have a slight golden brown crust, turn to broil and cook for 1 minute. remove from oven and temporarily set aside
- Quickly toast the bread in the heated oven (at 350) for 3-4 minutes, cut up and serve along other dippers!
Love jalapeños? Make my mango jalapeño tequila sunrise or my shrimp cocktail with jalapeño cocktail sauce!
I made this for a Halloween party it was so good and East! Huge hit of the party! Thanks for the recipe!