Today begins the last week of the 12 Days of Sweet Eats and Holiday Treats link party so you only have a few more days to add your Christmas/holiday posts to the linky. I’ve had an absolute blast working with Nicole and Pam and you’ll be seeing more collaborations with them next year.
On to the recipe. Pepper Jack is my hands down all-time favorite cheese. You can almost always find it in the fridge whether it’s a package of deli sliced pieces for sandwiches or an 8 ounce block for eating with crackers. I also love hot dips.
When brainstorming recipes I knew I wanted to do something with Pepper Jack and sausage and thought “why not a dip?”
Sausage and Pepper Jack Dip
- 1 pound breakfast sausage
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- 1 bell pepper chopped
- 1 8 ounce block of Pepper Jack cheese shredded
- 1 cup mayonnaise
- 1 1/2 cups sour cream
In large skillet over moderate heat crumble and cook the sausage, onion, garlic, and bell pepper until the sausage is cooked through and the pepper and onion are tender.
Drain off fat and set aside.
In a medium bowl mix together the cheese, mayonnaise, and sour cream. Add in the sausage and veggies, stir to combine.
Spread in a 9 inch deep dish pie plate or another shallow baking dish. Bake in preheated 350 oven for 15-25 minutes or until the dip is hot and bubbly. Let rest for about 5 minutes before serving.
Serve with chips or crackers.