2 T + 2 tspcanned diced jalapeños, I don't drain the liquid. add more for more heat and spice
16ozsour cream, can use light
8ozcream cheese
1tsponion powder
1tablespoondried chopped onion*optional, see notes
Instructions
In a large pan over medium heat, brown the sausage. Crumbling it up into small pieces as you go.
Once the sausage is brown and cooked all the way through, drain any liquid. Add the cream cheese, sour cream, diced jalapeños, dried chopped onion (if using), and onion powder.
Turn heat down to medium-low. Stir until cream cheese is melted and all of the ingredients are incorporated
Serve warm with tortilla chips.
Video
Notes
*I use dried onion because that's what my mother-in-law uses when she makes this dip. If you don't have dried onion you can eliminate it completely or you can chop up half an onion (about 1/2 cup or so) and add it when you are browning the sausage.Store in an airtight container in the fridge for 7-9 days. I don't recommend freezing due to the sour cream and cream cheese.Use this dip to make stuffed jalapeños and omit the diced jalapeños or use as a topping for baked potatoes.