Italian Sausage Dip
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 baking)
- 1 8x8-inch baking dish or similar (optional, for hot oven-baked version)
- 1 serving bowl
Ingredients
- 1 pound Italian sausage mild or hot; casings removed
- 1 tablespoon olive oil if needed
- 1 cup yellow onion finely diced
- 2 clove garlic minced
- 1 can diced tomatoes with green chiles 10 ounces; drained
- 8 ounce cream cheese softened and cubed
- 1 cup sour cream
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoon fresh parsley chopped; for garnish
- 4 cup tortilla chips or toasted baguette slices for serving
Instructions
- Heat a large skillet over medium heat and add olive oil if your sausage is very lean.
- Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
- Drain excess fat from the skillet if necessary, leaving about 1 tablespoon in the pan.
- Add the diced onion to the sausage and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the drained diced tomatoes with green chiles and cook for 2 minutes to heat through and reduce excess moisture slightly.
- Reduce the heat to low and add the cream cheese cubes, stirring until fully melted and well combined.
- Stir in the sour cream until the mixture is smooth and creamy.
- Add the mozzarella, Parmesan, Italian seasoning, crushed red pepper flakes, salt, and black pepper, stirring until the cheeses are melted and the dip is uniform.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Transfer the dip to a serving bowl and let it rest for about 5 minutes to thicken slightly.
- Sprinkle chopped fresh parsley over the top and serve warm with tortilla chips or toasted baguette slices.
Notes
For extra flavor, brown the sausage well to develop caramelized bits before adding the onions, and be sure to drain excess fat so the dip doesn’t become greasy; if you like a smoother, more “party-style” dip, you can transfer the cooked mixture to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden around the edges. You can also swap mild sausage for hot (or mix half and half) to control the heat level, and the dip can be made ahead, chilled, and gently reheated on the stove or in the oven with a splash of milk or cream to loosen if it thickens too much.
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