Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. Setting the right temperature is crucial for even cooking and ensuring that your dip gets bubbly and hot.
- In a large ovenproof skillet, cook the sausage over medium heat until it’s browned, which takes about 5 to 8 minutes. Make sure to drain any excess grease after browning to keep the dip from becoming too oily.
- If you’re using Stubby’s Liquid Smoke, add a quarter teaspoon to the meat while it’s cooking. This adds a wonderful smoky flavor without needing a grill!
- Once the sausage is done, transfer it to a plate and set it aside. In the same skillet, add the green and yellow bell peppers, white onion, and chili powder. Sauté for about 5 minutes, or until the vegetables are tender and the onions become translucent.
- Remove the sautéed vegetables from the pan and place them onto a large plate. This step is crucial to prevent them from overcooking while you prepare the dip.
- Now, take the plate with the meat and vegetables and divide each ingredient into thirds. This is a helpful way to ensure even layering in the dip.
- In a large mixing bowl, combine the Monterey Jack and Colby Jack cheeses. Mixing them together beforehand makes for a smooth melting experience.
- In a cast iron or ovenproof pan, layer one third of the cheese, followed by one third of the cooked vegetables, then one third of the sausage. Repeat this layering method twice more to create three layers.
- Once layered, place the skillet in the preheated oven and bake the dip for about 10 to 12 minutes, or until it’s hot, bubbly, and the cheese is irresistibly melted.
- Remove from the oven and serve immediately! Top with chopped fresh tomatoes, sliced jalapeños, and cilantro. Make sure to have plenty of tortilla chips on hand for dipping.
Notes
If you have any leftovers, store the dip in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until hot.