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–+ servings
spicy melted sausage spread

Hot Sausage Dip

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 medium mixing bowl (optional, if not mixing in skillet)
  • 1 8x8-inch or 2-quart baking dish
  • 1 Oven or toaster oven
  • 1 serving spoon

Ingredients
  

  • 1 pound hot Italian sausage casings removed
  • 1 tablespoon olive oil optional if sausage is very lean
  • 1 small yellow onion finely diced
  • 2 clove garlic minced
  • 1 can diced tomatoes with green chilies drained 10 ounces
  • 8 ounce cream cheese softened and cubed
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1/4 cup sour cream
  • 1/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoon sliced green onions for garnish
  • 2 tablespoon chopped fresh cilantro or parsley for garnish
  • 1 Tortilla chips crackers; or sliced baguette for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Place a large skillet over medium-high heat and add olive oil if using.
  • Add the hot Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes.
  • Drain off excess fat from the skillet if necessary, leaving about 1 tablespoon.
  • Add the diced onion to the skillet and cook, stirring, until softened, about 3–4 minutes.
  • Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Add the drained diced tomatoes with green chilies and cook for 1–2 minutes to warm through.
  • Reduce the heat to low and add the cream cheese cubes, stirring until completely melted and smooth.
  • Stir in 3/4 cup shredded cheddar cheese, 3/4 cup shredded Monterey Jack cheese, and the sour cream until fully combined.
  • Season the mixture with salt, black pepper, smoked paprika, and crushed red pepper flakes, adjusting to taste.
  • Transfer the sausage dip mixture to the baking dish and spread it into an even layer.
  • Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
  • Bake for 10–12 minutes, or until the cheese is melted and the edges are bubbling.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes.
  • Garnish with sliced green onions and chopped cilantro or parsley, then serve warm with tortilla chips, crackers, or sliced baguette.

Notes

For best flavor, use good-quality sausage and drain just enough fat to keep the dip rich but not greasy; you can also make this ahead by assembling the dip, refrigerating it, and baking just before serving, adding a few extra minutes to the bake time if cold. Adjust the heat level by choosing milder sausage, omitting red pepper flakes, or using regular diced tomatoes instead of those with green chilies, and thin a too-thick dip with a splash of milk or cream while stirring. This recipe is flexible—swap in pepper Jack for more kick, add canned black beans or corn for extra body, or top with diced fresh tomatoes and jalapeños right before serving. Keep the dip warm on low in a slow cooker for parties, stirring occasionally to prevent scorching, and always reheat leftovers to a safe temperature before enjoying.
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