Hot Sausage Dip

There’s something about setting a bubbling skillet of hot sausage dip in the center of the table that makes everyone lean in a little closer.

Picture crumbled, spicy sausage swirled into creamy, melted cheese, speckled with flecks of green onion and tomatoes, sending up curls of savory steam.

This is a cozy, crowd-pleasing appetizer that comes together fast—perfect for when you need something hearty and irresistible in under 30 minutes.

It’s ideal for busy weeknights, game days, or any time you’ve got hungry guests and not much time.

I still remember a snowy evening when unexpected friends dropped by; this dip saved the night.

Ten minutes later, tortilla chips and a hot skillet turned a simple visit into a relaxed, laughter-filled hangout.

It shines at casual gatherings, Sunday suppers, and last-minute cravings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, spicy flavor that’s perfect for game day or parties
• Comes together quickly using one skillet and a small baking dish
• Stays rich, creamy, and melty without becoming greasy or separating
• Adapts easily with milder sausage, extra veggies, or different cheeses
• Keeps warm beautifully in a slow cooker for effortless entertaining

Ingredients

• 1 pound hot Italian sausage, casings removed — choose quality sausage with good spice balance
• 1 tablespoon olive oil (optional) — add only if sausage is very lean
• 1 small yellow onion, finely diced — pick a firm onion with dry, papery skin
• 2 cloves garlic, minced — fresh cloves give the best aroma
• 1 can (10 ounces) diced tomatoes with green chilies, drained — choose your preferred heat level
• 8 ounces cream cheese, softened and cubed — full-fat melts the smoothest
• 1 cup shredded cheddar cheese, divided — shred from a block for better melt
• 1 cup shredded Monterey Jack cheese, divided — Monterey Jack keeps the dip extra creamy
• 1/4 cup sour cream — adds tang and loosens the texture
• 1/4 teaspoon kosher salt, or to taste — adjust after tasting the cooked sausage
• 1/4 teaspoon black pepper — freshly ground for better flavor
• 1/2 teaspoon smoked paprika (optional) — adds a subtle smoky depth
• 1/4 teaspoon crushed red pepper flakes (optional) — sprinkle lightly if you like extra heat
• 2 tablespoons sliced green onions, for garnish — slice thin for a fresh bite on top
• 2 tablespoons chopped fresh cilantro or parsley, for garnish — add just before serving
• Tortilla chips, crackers, or sliced baguette, for serving — choose sturdy dippers that won’t break easily

Step-by-Step Method

Set your oven to 375°F (190°C). Position a rack in the center for even baking. Lightly grease an 8×8-inch or 2-quart baking dish with oil or nonstick spray.

This prevents sticking and makes serving easier. While the oven heats, gather all ingredients and equipment so the cooking process stays smooth and efficient.

Brown the Sausage

Heat a large skillet over medium-high. Add olive oil if using. Crumble the hot Italian sausage into the pan.

Cook, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. Drain excess fat, leaving about a tablespoon in the skillet for flavor and to cook the aromatics.

Soften the Onion

Add the finely diced yellow onion to the skillet with the cooked sausage. Stir frequently so it doesn’t brown too quickly.

Cook until the onion turns translucent and soft, about 3–4 minutes. This step builds a sweet, savory base that complements the richness of the cheese and the heat of the sausage.

Sauté the Garlic

Stir in the minced garlic with the sausage and onions. Cook for about 30 seconds, just until fragrant.

Avoid letting the garlic brown, as it can turn bitter. This quick sauté releases its flavor into the fat in the pan, seasoning the entire dip with a mellow garlic note.

Add Tomatoes and Chilies

Pour in the drained diced tomatoes with green chilies. Stir well to combine with the sausage mixture.

Let everything cook together for 1–2 minutes. This warms the tomatoes and lets their juices mingle with the sausage drippings, adding brightness, gentle acidity, and extra heat to balance the creamy cheese.

Melt the Cream Cheese

Reduce the heat to low. Add the softened, cubed cream cheese to the skillet.

Stir continuously as it melts. Break up any lumps with your spoon or spatula. Keep stirring until the mixture becomes smooth and creamy. Gentle heat prevents scorching and helps the cream cheese blend evenly with the sausage mixture.

Stir in Shredded Cheeses

Add 3/4 cup shredded cheddar and 3/4 cup shredded Monterey Jack to the skillet. Stir until the cheeses melt completely and the mixture thickens.

Mix in the sour cream, combining until smooth. The dip should look rich and velvety, with the sausage evenly distributed in the cheesy base.

Season the Dip

Sprinkle in kosher salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Stir well and taste carefully.

Adjust the seasonings to your preference, adding more salt or spice as needed. Proper seasoning at this stage guarantees the final baked dip is flavorful and balanced, not bland.

Transfer to Baking Dish

Spoon the hot sausage mixture into the prepared baking dish. Spread it into an even layer with your spatula so it bakes uniformly.

Smooth the surface slightly. Make sure sausage and cheese are evenly distributed. A level surface helps the topping cheese melt attractively and prevents dry or overbaked edges.

Top with Remaining Cheese

Sprinkle the remaining cheddar and Monterey Jack evenly over the surface of the dip. Cover all areas for a uniform cheesy crust.

Avoid clumping the cheese in one spot. This top layer will melt and bubble in the oven, creating a golden, irresistible finish that seals in moisture and flavor.

Bake Until Bubbling

Place the baking dish on the center rack of the preheated oven. Bake for 10–12 minutes.

Watch for melted cheese and bubbling edges. The dip should be hot throughout. If you want extra color, broil briefly, watching closely. Remove from the oven when the top is fully melted and lightly golden.

Rest, Garnish, and Serve

Let the dip rest for about 5 minutes to thicken slightly and avoid burning mouths. Sprinkle sliced green onions and chopped cilantro or parsley over the top.

These add fresh flavor and color. Serve the dip warm with tortilla chips, crackers, or sliced baguette for scooping. Stir occasionally to keep it creamy.

Ingredient Swaps

• Use mild Italian sausage or chicken/turkey sausage for less heat; chorizo works if you want a smokier, spicier profile.
• Swap cream cheese with Neufchâtel (1/3 less fat) or a dairy-free cream cheese, and use lactose-free sour cream or plain Greek yogurt.
• Any good melting cheese (Colby Jack, pepper Jack, mozzarella, or a Mexican blend) can replace cheddar/Monterey Jack.
• For less spice, use plain canned diced tomatoes instead of tomatoes with green chilies; for more, add extra chilies or jalapeños.
• Add-ins like a can of black beans, corn, or diced bell pepper stretch the dip on a budget and add texture.

You Must Know

• Doneness • If the sausage looks done but you’re unsure: Cook until there are no pink bits and small browned, crispy spots appear and the fat turns clear, usually 6–8 minutes at medium‑high heat. This guarantees the sausage is fully cooked and flavorful without drying out.
• Troubleshoot • When the dip looks greasy in the pan: Tilt the skillet and spoon off fat until only a thin, glossy layer remains (about 1 tablespoon).

Too much fat will cause an oily layer on top after 10–12 minutes in the oven.

– Flavor Boost • To deepen the savory flavor: Let the onions go just to the edge of golden around the edges (tiny brown specks, 4–6 minutes total) before adding garlic and tomatoes.

Light caramelization adds a sweeter, more complex base.

• Scale • For a party-sized batch: Double every ingredient and use a 9×13‑inch baking dish; expect the oven time to increase by about 5 minutes (look for bubbling edges and fully melted top cheese at around 15–18 minutes).
• Make-Ahead • If assembling earlier in the day: Chill the unbaked dip tightly covered for up to 24 hours, then put it straight into a 375°F (190°C) oven and add 5–8 minutes to the usual 10–12 minutes, until the center is hot and the sides are actively bubbling.

Serving Tips

• Serve in a cast-iron skillet set on a wooden board with chips.
• Offer an assortment: tortilla chips, pita chips, celery sticks, and carrot sticks.
• Spoon into hollowed mini bread bowls or roasted bell pepper halves for fun portions.
• Top with extra green onions, jalapeños, and diced tomatoes for a nacho-style platter.
• Keep warm in a small slow cooker with a ladle beside a chips-and-veggies spread.

Storage & Make-Ahead

Hot Sausage Dip keeps in the fridge for up to 3–4 days in an airtight container.

Reheat gently in the oven or microwave until hot and bubbling.

You can assemble it a day ahead, refrigerate, then bake before serving.

It also freezes well for up to 2 months.

Reheating

Reheat gently in the microwave at 50% power, stirring every 30–45 seconds.

Or warm, covered, in a 325°F oven or over low stovetop heat, stirring often to prevent scorching.

Game Day Party Favorite

More often than not, this bubbling hot sausage dip becomes the first thing everyone crowds around on game day, and the last bowl scraped clean.

I watch it disappear in slow motion: chips scooping through molten cheese, sausage crumbles clinging to the edges, strings of cheddar stretching from pan to plate.

I love setting it out just before kickoff, still hissing around the sides, the smell of spicy sausage and smoky paprika drifting over the coffee table.

Someone always burns their fingers because they can’t wait.

You’ll hear that first satisfied crunch, then a low murmur—“What is in this?”—as the tomatoes and green chiles sneak in a little heat.

Before halftime, you’re scraping up every browned, cheesy corner.

Final Thoughts

Give this hot sausage dip a try the next time you need a crowd-pleasing appetizer—it comes together easily and disappears fast.

Don’t hesitate to tweak the spice level, cheeses, or mix-ins so it’s perfectly tailored to your taste and guests.

Frequently Asked Questions

Can I Make This Dip Gluten-Free, and What Dippers Should I Use?

Yes, you can—everything’s naturally gluten-free if your sausage, canned tomatoes, and spices are certified. I’d hand you warm corn tortilla chips, crisp cucumber rounds, carrot sticks, and salty potato chips for dipping into that bubbling, creamy goodness.

How Can I Reduce the Fat and Calories Without Losing Creamy Texture?

You can, and I’d start by swapping half the cream cheese for Neufchâtel, using 2% Greek yogurt instead of sour cream, leaner sausage, then loosening everything with a warm splash of milk for silky richness.

Is This Recipe Safe for Kids Who Are Sensitive to Spicy Foods?

It can be, but only if you tame the heat. I’d use mild sausage, plain diced tomatoes, skip red pepper flakes, then taste gently with a chip, adjusting until it feels cozy, not fiery, for them.

Can I Cook and Serve This Hot Sausage Dip in a Slow Cooker Only?

Yes, you can. I’d brown the sausage, onions, and garlic on the stove, then tumble everything into the slow cooker, let it burble on LOW until molten, and serve right from that steamy crock.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

I’d scale everything linearly—double for ~16, triple for ~24—and cook in batches. Taste as you go, then hold it warm in hotel pans or slow cookers, stirring often so it stays silky, bubbling, irresistible.