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My Spicy Italian Sausage Dip is so creamy and delicious, made with spicy sausage and 3 types of cheese and lots of spicy elements. This is the perfect appetizer for game day or holiday parties.

Spicy Italian Sausage Dip with a cheesy pull on a toasted crostini.
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Why I Love This Recipe

Cheese dips are super easy appetizers and this Spicy Italian Sausage Dip is no different. There are no layers to pretty up, not much to fuss over and it all just goes into a dish and bakes up until it’s pretty and golden and ooey-gooey delicious.

Baked cheesy dips are my weakness and this hot and spicy Sausage Dip is my new obsession. It’s got three kinds of cheeses, a bunch of spicy elements and you can totally customize it to ramp up the heat or tone it down.

You can serve it with chips (sturdy ones) or with toasted bread or crunchy breadsticks.

Ingredients for Italian Sausage Dip

You don’t need anything fancy, just 6 main ingredients, plus some seasonings.

  1. Cream cheese – Full fat, brick style.
  2. Mozzarella Cheese – Freshly grated, off the block.
  3. Parmesan cheese – Also freshly shredded (but actually you could use pre-grated for this).
  4. Spicy Italian sausage – A package of ground sausage, or links with the casings removed.
  5. Diced tomatoes – canned, juice drained.
  6. Pepperoncinis – also drained.

How to Make Italian Sausage Dip

See recipe card below for ingredient quantities and full instructions.

  • Cook the sausage and drain off the grease (as much as you can or the dip will be greasy).
  • Mix all the ingredients together and spread them in a baking dish.
  • Top with more cheese and pop it in the oven.
  • Bake for 20 minutes or until golden and bubbly.
Spicy Italian Sausage Dip in a large casserole baking dish surrounded by toasted bread.

Pro Tip

I love using Mozzarella cheese in dips because you get that beautiful golden brown color when you broil it. Sometimes just baking will do the trick, but during the last few minutes, you can switch to your oven’s broiler setting for the last few minutes to get that golden color.


How do you store leftovers?

Cover and store in the fridge for up to 3-4 days. It should reheat nicely in the microwave at 50% heat.

Can you make this dish ahead of time?

Yes you can prepare this dish up to 24 hours in advance, just don’t bake it until you’re about ready to serve. It’s best fresh.

Serving Suggestions

I am a sucker for anything bread so I love to serve hearty dips with toasted bread slices, also known as crostini. They are sturdier than a typical cracker and will hold up better to a more substantial dip such as this one.

However you could definitely serve crackers on the side but I would go for one that’s a little stronger, like pita crisps or Wheat Thins.

Pro Tips

  • Make sure to completely drain as much grease off of the sausage as possible. Blot with paper towels if you have to. Otherwise your dip will be greasy.
  • Always grate cheese fresh from the block when you can. Pre-shredded cheese contains an anti-caking agent that prevents proper melting.
Spicy Italian Sausage Dip on a piece of crostini.

More Hot Dip Recipes


Spicy Italian Sausage Dip Recipe

4.85 from 53 votes
Spicy Italian Sausage Dip is creamy and delicious, made with spicy sausage and 3 types of cheese. Perfect for a game day party appetizer.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings


  • 12 ounces cream cheese softened
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • 1 3/4 cups freshly grated Mozzarella Cheese divided
  • 1/2 cup freshly shredded or grated Parmesan cheese
  • 1 pound spicy Italian sausage cooked and drained
  • 15 ounce can diced tomatoes drained
  • 3/4 cup Pepperoncinis drained and diced
  • Fresh chopped basil for garnish
  • Crostini, toasted bread or crackers for dipping
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  • Preheat oven to 350 degrees F. Spray a 2 ½ quart (I used an 11-inch oval) baking dish with nonstick cooking spray and set aside.
  • Combine all ingredients together, except ¾ cup of Mozzarella and basil.
  • Spread the sausage dip into the prepared baking dish. Sprinkle with reserved mozzarella. Sprinkle with a little Italian seasoning if desired.
  • Bake at 350 degrees for 20 minutes, or until bubbly. For additional browning of the cheese, switch to the broiler during the last few minutes, but watch closely as it can burn quickly.
  • Garnish with fresh chopped basil, if desired.
  • Serve with crostini or crackers for dipping.
Keyword sausage dip


Calories: 457kcalCarbohydrates: 7gProtein: 19gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 110mgSodium: 881mgPotassium: 361mgFiber: 1gSugar: 3gVitamin A: 929IUVitamin C: 16mgCalcium: 272mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Chris Brown says:

    Just wondering if this might work in a crock pot? I work from 8 to 5 and our lunch potluck is at Noon – so I can’t really make this early and let it sit for four hours. Has anyone tried that?

    1. Kristin Maxwell says:

      I think you should prep it and put in the crock pot and refrigerate it at night. Then when you get to work, plug it in and heat on low. It will be ready by the time you have your potluck. After 3 hours on low if you can check it and switch to warm that could help. Also, because it will probably have some condensation, you could lay some paper towels along the top of the crock pot and hold them in place with the lid. This should keep the liquid from making the dip watery. Good luck!

  2. Kendall says:

    This dip recipe has quickly become a family and friend favorite. Super easy and fast to put together. I highly recommend!

    1. Kristin says:

      Awesome feedback Kendall! Thanks for stopping by.

  3. Laverne Miller says:

    Great recipe. I love Italian sausage and this recipe is simply delicious. It’s too much for three people , my question is can I freeze leftovers and for how long?

    1. Kristin Maxwell says:

      Yes, you can freeze it. With the combination of dairy and the grease from the sausage, the texture might change a bit when it’s defrosted. Reheat gently.

  4. ele says:

    I’m about to make this. Stupid question. Do you cut up the sausage first or remove the skins first & then cook?

    1. Kristin Maxwell says:

      No stupid questions! I actually use ground sausage, which is available in packages just like you’d buy ground beef or ground turkey. If you only have link sausages, you would remove the casing and just cook the meat inside.

  5. ele says:

    Quick question. Can I make this in a crock pot? High/low times?

    1. Kristin Maxwell says:

      You can but the meat would have to be fully cooked first. Then cook it on low for maybe an hour or two until everything is melted and creamy.

  6. Kathy says:

    How far in advance can you mix/prep/ refrigerate before baking?

    1. Kristin Maxwell says:

      I would say no more than 24 hours in advance to prep.

  7. Kaycee says:

    This recipe is AMAZING! Super easy, I bake it right in the ceramic crock pot so I can bring it parties and keep it warm! Everyone always LOVES it, there’s never any leftover to bring back home!

    1. Kristin says:

      Nice! Love the feedback Kaycee! Thanks for stopping by.

    2. ele says:

      Great idea!

  8. A crowd pleaser! says:

    I made this for the Italian Grand Prix last weekend and it was a huge success. I served it with crostini and pita chips but next time I think I will also add veggies as an option. Thanks for the recipe, I will definitely be making this again.

    1. Kristin says:

      You are so welcome! Love the feedback, thanks for stopping by.

  9. Jen says:

    I made this for a Masters party we were invited to this weekend and there wasn’t a drop left! So delicious!

    1. Kristin says:

      Nice! Thanks for the awesome comment Jen.

  10. Brett says:

    Do you brown the sausage first or add it raw?

    1. Kristin Maxwell says:

      You will need to cook it first, as mentioned in the ingredients list.

  11. Fred Wheetley says:

    Today will be the second time I’ve made this dip. The first, was for a Christmas party. It was a hit. Tonight, it’ll be for a intimate dinner/night with the wife. This recipe is a “one size fits all”. Works perfectly for any occasion.

    1. Kristin says:

      Nice! Thank you so much for your feedback fred!

  12. Melissa says:

    Is there a crock pot version

    1. Kristin says:

      You could make this in the crockpot, just be sure to use fully cooked sausage. Heat on low for about 2 hours.

      1. ele says:

        Should have read all the comments. This was my question. Thanx. Making it for a fundraiser. Can’t wait!

  13. Sabi says:

    This looks delicious. Do you think it would work as a Lasagna mixture?

    1. Kristin says:

      I think it could work, layering it between noodles and adding more Mozzarella cheese.

  14. Meghan says:

    Hi! If I’m bringing this to a party should I bake it in advance and then reheat it? Or prep everything and bake there? Any suggestions?!

    1. Kristin says:

      It would probably be ok to bake and reheat, but if you can, I’d prep and then bake it there.

  15. Sara says:

    Do you think it would work to sub some Greek yogurt in for part of the cream cheese to make it a bit healthier? I am fairly health-conscious, but want to face plant in this dip!!!

    1. Kristin says:

      I think you could maybe use half of the cream cheese and half greek yogurt. It may not be as thick, but it would work.