Description
Make this simple, crowd-pleasing retro appetizer featuring seasoned sausage, cream cheese, and cheddar served hot on toasted pumpernickel bread.
Ingredients
Scale
- 1 pound ground pork sausage (or ground beef)
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 loaf pumpernickel or rye bread, sliced thinly or cut into small squares
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly toast the slices of pumpernickel or rye bread until they are firm. Set aside.
- In a large skillet over medium heat, cook the ground sausage, breaking it up as it cooks, until it is fully browned. Drain off all excess grease thoroughly.
- Return the cooked sausage to the skillet. Reduce the heat to low.
- Add the softened cream cheese, shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper to the sausage.
- Stir the mixture constantly until all the cheese is melted and the ingredients are fully combined into a thick dip.
- Spoon a generous amount of the hot sausage and cheese mixture onto each piece of toasted bread.
- Return the topped bread pieces to the oven and bake for 5 to 7 minutes, or until the topping is bubbly and heated through.
- Serve immediately as finger food for parties.
Notes
- You can substitute Velveeta cheese for the cheddar cheese for an even smoother texture.
- For a spicier version, add a dash of hot sauce to the meat mixture.
- If you do not have pumpernickel, sturdy crackers work well as a base.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 7
- Cholesterol: 35