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The dip is best if made at least l hour before serving.
1 pound hot sausage, cooked, drained and crumbled
8 ounces pepper cheese
1/2 cup chopped jalapeņos (canned)
1 tube flaky biscuits
1/2 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
Combine sausage, cheese and jalapeņos. Separate biscuits into 20 pieces. Pat into about 3 inch squares. Put 1 tablespoon sausage mixture on one half of a biscuit square, fold over and pinch together into a triangle. Repeat with remaining biscuits. Place on cookie sheet and bake according to biscuit instructions.
In a bowl, mix sour cream, mayonnaise and taco seasoning. Serve Poppers with this dip.
Bess Pierce, Moline