Ingredients
12 oz. hot Italian sausage, casings discarded, shaped into ½” balls
1 small red onion, finely chopped
1 jalapeño, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 c. BBQ sauce
1 (8-oz.) block cream cheese, cubed
3/4 c. freshly shredded American cheese
3/4 c. freshly shredded cheddar
1/4 c. pickled red onions, finely chopped, plus more for topping
1/4 c. whole milk
1 scallion, thinly sliced, for topping
Tortilla chips, for serving
Preparation
Step 1In a medium skillet over medium heat, cook sausage until deeply golden, shaking the skillet occasionally, 7 to 9 minutes. Transfer meatballs to a plate and keep 2 tablespoons fat in the skillet.Step 2Return skillet to medium-high heat and stir in onions, jalapeño, garlic, salt, and pepper. Cook, stirring constantly, until golden and lightly caramelized, 3 to 4 minutes.Step 3Reduce heat to medium-low. Add BBQ sauce, cooked meatballs, and cream cheese and stir until smooth. Remove from heat and stir in shredded cheeses, pickled red onions, and milk until melty and incorporated. Step 4Garnish with scallions and more pickled red onions before serving warm with tortilla chips.
Part cheese dip, part meatballs, this skillet dip is not only delicious but a fun activity for the whole family. To keep it cute and easy-to-eat, mini-meatballs are the way to go. To keep it simple, use Italian sausage instead of making a meatball mixture from scratch. Gather up your little helpers, wash those hands clean, and get to shaping: you should yield at least 60 meatballs. For a little smokiness and heat, the combo of lightly spicy jalapeño and BBQ sauce does the trick. You can use your favorite store-bought bottle or make your own BBQ sauce from scratch, and adjust the heat as you please with a little shake of cayenne (or not). To keep the dip as melty and creamy as possible, I’m using some freshly shredded American cheese in my mix. You can substitute it with sharp cheddar or pepper jack for a stronger flavor, but be sure to shred your own and to avoid using pre-shredded cheese; they come with additives that prevent a smooth melt. If you want it even creamier, swap out the American cheese for some Velveeta. One thing to note here is that hot, vigorous heating can lead to cheese separation, so be sure to take your skillet off the heat first before folding in your shreds. To cut through the rich dairy, a little dose of pickled red onions is an essential mix-in. The little fresh crunch and splash of vinegar really brightens the dip and gives it a burger dip vibe. Not a fan of onions? Exchange ‘em for some dill pickles or even pickled carrots. Top the whole skillet with a generous sprinkling of thinly sliced scallions and you’ve got one colorful party on a chip. If you’ve made this dip, drop us a comment down below and let us know how you liked it!
