Go Back
Sausage Jalapeno Popper Dip Recipe
Ben Carraoli

Sausage Jalapeno Popper Dip Recipe

The very first time I made this Sausage Jalapeño Popper Dip, I knew it would become a staple in my kitchen. I remember pulling it out of the oven—the cheesy top bubbling and smell filling the room—and feeling instant pride. This dip is rich, spicy, and wildly addictive, especially when life gets busy and I want something fun to snack on.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 package hot premium pork sausage – this gives the dip its savory meaty base and ensures rich flavor.
  • 1 package 8 ounces cream cheese, cubed and softened – soft cream cheese melts smoothly and creates the creamy backbone of the dip.
  • 1 cup mayonnaise – adds richness and helps keep the dip silky.
  • 1½ cups 6 ounces shredded cheddar cheese, divided – cheddar brings sharpness and meltiness; freshly shredded cheese melts better than pre-shredded.
  • 1 cup 4 ounces shredded Monterey Jack cheese – Monterey Jack is mild and creamy, balancing the heat from jalapeños.
  • 4 jalapeños seeded and finely chopped – fresh jalapeños provide the signature spicy bite; seed removal controls heat.
  • 2 cloves garlic minced – garlic sharpens flavor without overpowering.
  • 1 can about 16 ounces refrigerated jumbo biscuits (8 biscuits) – biscuit dough forms a golden bread ring that’s perfect for scooping.
  • 1 egg beaten – used to paint the biscuit tops so they bake up beautifully golden.
  • 1 tablespoon water – mixed with egg for brushing.
  • Kosher salt – enhances all the savory flavors.
  • 2 green onions sliced – fresh garnish adds color and a mild onion punch

Method
 

  1. Before anything else, get the sausage browned in your skillet. You want it cooked through and crumbled so every bite has savory pork goodness. Once done, drain any excess grease so the final dip isn’t too oily.
  2. In a mixing bowl, combine the softened cream cheese, mayonnaise, 1 cup of shredded cheddar, Monterey Jack, jalapeños, and garlic. Stir until everything is melded together, then fold in the cooked sausage gently so it’s evenly distributed.
  3. Take each biscuit half and roll it into a ball, forming a ring around the edge of your skillet or baking dish. The dough should touch so it bakes into a soft, pull-apart bread that’s perfect for dipping.
  4. Spoon the sausage and cheese mixture into the center of the ring. Sprinkle the remaining shredded cheddar on top so it bubbles up and browns.
  5. Brush the biscuit ring with beaten egg mixed with water and sprinkle with a pinch of salt. Bake at 350°F for 25–30 minutes or until the biscuits are golden and the dip is hot. Finish with sliced green onions before serving.

Notes

  • I always seed and finely dice my jalapeños so the heat is evenly spread and there are no giant spicy surprises.
  • Grating my own cheese makes a huge difference in texture and meltiness—pre-shredded cheese can be coated and doesn’t melt as smoothly.
  • Letting the cream cheese sit out for a bit before mixing means fewer lumps and a silkier dip.
  • I like to sprinkle just a touch of smoked paprika on top before baking to add a little color and extra flavor.
  • If I’ve got time, I chill the mixed dip for 10–15 minutes before baking; it seems to help the flavors settle.