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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.
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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.
- Cream cheese – Full fat, brick style.
- Mozzarella Cheese – Freshly grated, off the block.
- Parmesan cheese – Also freshly shredded (but actually you could use pre-grated for this).
- Spicy Italian sausage – A package of ground sausage, or links with the casings removed.
- Diced tomatoes – canned, juice drained.
- 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.
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.
Cover and store in the fridge for up to 3-4 days. It should reheat nicely in the microwave at 50% heat.
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.
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.
- 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.
More Hot Dip Recipes
- Jalapeno Popper Dip
- Crab Dip Reciped
- Hot Onion Bacon Dip
- Spinach Artichoke Dip
- Cheesy Baked Garlic Dip
Spicy Italian Sausage Dip Recipe
- 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
- 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.