Spicy Sausage Taco Dip
A hot and creamy baked taco dip made with savory sausage, jalapeños, green onions and melted cheese. Ideal for sharing with tortilla chips or fresh vegetables.
Equipment
- Baking dish (8-inch),
- Measuring cups
- Measuring spoons
- Mixing bowl
- skillet
- Wooden spoon
Ingredients
- 8 ounces ground sausage
- 4 ounces cream cheese softened
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
- ¼ cup diced jalapeños seeds removed for less heat
- 2 tablespoons chopped green onions
- ½ packet taco seasoning
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the sausage in a skillet over medium heat for 6 to 8 minutes.
- Break the sausage into small pieces while cooking.
- Cook until completely browned and no pink remains.
- Drain the excess fat thoroughly.
- Combine the cream cheese, Cheddar, sour cream, jalapeños, green onions and taco seasoning in a mixing bowl.
- Add the cooked sausage.
- Stir until evenly combined.
- Spread the mixture in an 8-inch baking dish.
- Sprinkle the Monterey Jack evenly over the top.
- Bake for 20 to 25 minutes, until hot and bubbling.
- Let the dip rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the dip warm with sturdy tortilla chips, toasted bread, crackers, celery sticks, cucumber slices or strips of sweet bell pepper.Recipe Notes
The quantities have been adjusted to make four generous servings. Drain the sausage thoroughly before adding it to the cheese mixture. Excess sausage fat can make the finished dip greasy.Dietary Information
The recipe contains cow’s milk. It contains no eggs or nuts when prepared with suitable packaged products. For a gluten-free version, check that the sausage, taco seasoning and tortilla chips carry gluten-free certification. Processed sausage and seasoning blends can contain gluten, soy, egg or traces of nuts, so always inspect their labels. Pork sausage makes the recipe unsuitable for halal and kosher diets.Nutrition Information
The nutritional values are estimates for one-quarter of the adjusted recipe. The exact sodium and fat content depends heavily on the sausage, cheese and taco-seasoning brands. Using reduced-fat dairy products or lean turkey sausage will lower the fat and calorie content.Variations
Use turkey or chicken sausage for a lighter variation. Replace Monterey Jack with Pepper Jack for additional heat. For a milder dip, reduce the jalapeños or replace them with diced green bell pepper. A spoonful of drained tomato salsa can add freshness, but too much liquid may make the dip thin.Storage
Refrigerate leftovers in a covered container within 2 hours. Use them within 3 days and reheat only the required portion until piping hot. Do not leave this meat and dairy dip at room temperature throughout a party.Wine Advice
Pair the dip with Purcari Pinot Noir 1827. This Moldovan wine is made entirely from Pinot Noir grapes and offers strawberry, red cherry, cranberry and subtle spice. Its soft tannins complement the sausage and melted cheese without intensifying the jalapeño heat. Serve it lightly chilled at 14–16°C.Nutrition values
Calories: 415 kcal | Carbohydrates: 6 g | Protein: 20 g | Fat: 35 g | Saturated Fat: 17 g | Sodium: 910 mg | Sugar: 3 g