Ingredients:

  • 1 lb ground pork sausage
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 4 large fresh jalapeños, seeded and finely diced
  • 0.25 cup pickled jalapeños, chopped
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 0.25 cup scallions, thinly sliced

Instructions:

  1. Preheat oven to 400°F.
  2. Set a 12 inch cast iron skillet over medium-high heat. Add the 1 lb ground pork sausage and cook, breaking it into small crumbles, until mahogany-colored and crispy. Remove sausage with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of fat in the pan.
  3. In the same skillet, sauté the 4 diced fresh jalapeños for 3 minutes until softened and fragrant.
  4. In a large mixing bowl, beat the 16 oz softened cream cheese, 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tsp garlic powder, and 0.5 tsp smoked paprika until smooth and well combined.
  5. Fold in the browned sausage, sautéed jalapeños, 0.25 cup pickled jalapeños, 1.5 cups of the sharp cheddar, and 0.5 cups of the Monterey Jack cheese.
  6. Spread the mixture evenly back into the cast iron skillet or a 9x13 baking dish. Top with the remaining 0.5 cup cheddar and 0.5 cup Monterey Jack cheese.
  7. Bake at 400°F (200°C) for 25 minutes until the cheese is bubbling and the top has developed a golden-brown crust. Garnish with 0.25 cup sliced scallions before serving.