Spicy Sausage Jalapeño Poppers – in dip form! This stuff doesn’t last long, so make a double batch for your next gameday watch party.
Difficulty: Easy
Prep: 30 minutes
Cook: 120 minutes
Total: 150 minutes
Serves: 8
Ingredients
1 lb. Kountry Boys Sausage (ground)
16 oz cream cheese, softened
1 cup sour cream
4 or 5 fresh jalapeños, seeded (if desired) and diced
1/2 cup grated Parmesan cheese
10 slices cooked Kountry Boys bacon, crumbled
1 1/2 tsp black pepper
2 cups shredded mozzarella cheese
16 oz cream cheese, softened
1 cup sour cream
4 or 5 fresh jalapeños, seeded (if desired) and diced
1/2 cup grated Parmesan cheese
10 slices cooked Kountry Boys bacon, crumbled
1 1/2 tsp black pepper
2 cups shredded mozzarella cheese
Method
Brown sausage in a skillet over medium heat. Drain well.
Crumble cooked bacon slices.
To the insert of a slow cooker, add all ingredients (feel free to cut the cream cheese up in cubes to help it melt easier). Lightly stir.
Cover the slow cooker with a paper towel, then add the lid on top of that (this helps keep the condensation from getting into the dip and making it watery).
Cook on low for 2 – 2 1/2 hours, stirring well halfway through.
Serve hot, garnished with additional fresh jalapeño slices if desired.
Crumble cooked bacon slices.
To the insert of a slow cooker, add all ingredients (feel free to cut the cream cheese up in cubes to help it melt easier). Lightly stir.
Cover the slow cooker with a paper towel, then add the lid on top of that (this helps keep the condensation from getting into the dip and making it watery).
Cook on low for 2 – 2 1/2 hours, stirring well halfway through.
Serve hot, garnished with additional fresh jalapeño slices if desired.