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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Jalapeno Popper Dip with Bread Ring Recipe

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This recipe for Jalapeno Popper Dip with Bread Ring is from The Hall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package pork hot sausage roll
1 package (8 oz) cream cheese, cubed, softened
1 cup mayonnaise
1 1/2 cups (6 oz) shredded cheddar cheese, divided
4 jalapenos, seeded, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 tablespoon water
Kosher salt
2 green onions, sliced
Directions:
Directions:
1. Preheat oven to 350 degrees F/

2. Cook sausage in large cast-iron or oven-proof skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Set aside.

3. Combine cream cheese, mayonnaise, 1 cup shredded cheddar cheese, Monterrey Jack cheese, jalapeno and garlic in a large bowl; mixing until well blended. Stir in cooked sausage; mix lightly.

4. 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.

5. Spoon dip in the center of the bread ring in the skillet. Sprinkle with remaining 1/2 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.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
We are not lovers of jalapeno so we omitted it and used mild sausage.

 

 

 

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