Spicy Italian Sausage Dip

Behind This Sausage Dip Recipe

This spicy Italian sausage dip is warm, cheesy, and creamy with tangy kicks of heat from the banana peppers. It’s super easy to make and perfect for football parties, game nights, cookouts, or any gathering with family and friends.

Out of all the many, many dip recipes on this site, this one probably packs the most heat. The only exception would be buffalo chicken dip, but I think buffalo spicy is different. My jalapeno popper dip is close. The sausage in this one just adds so much extra flavor!

My absolute favorite part of this spicy Italian sausage dip is that it requires just 10 minutes of prep work. It’s also super easy to make the day ahead, which is ideal if you have a big menu or a busy schedule.

You’ll want to serve this dip with garlic buttered toasted baguette slices…trust me! That combination has made this dip a highly requested favorite at game days recently.

Tips From My Kitchen

• Remove excess grease. After browning the sausage, be sure to either strain it (my preferred method) or place it on a paper towel-lined plate so that all of the excess grease is absorbed.
• Drain everything well. The tomatoes and pickled peppers all need to be drained very well. For a thick, creamy dip, you want as little liquid as possible added.
• Customize the spice level. This is a SPICY Italian sausage dip, but there is some wiggle room on exactly how spicy it is. You could always use medium or mild sausage and different peppers for a milder version. For even more spice, use fire roasted tomatoes or a can of Rotel.
• Shred the cheese. For the meltiest, gooiest dip, shred the mozzarella cheese yourself. Pre-shredded cheese is coated in anti-caking agents, which prevent it from melting as smoothly.
• Try another cheese. I’m a mozzerella girlie, but feel free to swap some of it out for provolone or another favorite cheese. Keep the grated parm, though, because it adds a ton of salty flavor.

Ingredient Notes

Let’s take a look at the main ingredients needed to make this spicy dip and why each one is used. Be sure to check out the exact measurements in the recipe card at the end of the post.

• Italian sausage – My parents have always sworn by Johnsonville Hot Italian Sausage, so that’s what I use. It truly has the best flavors!
• Diced tomatoes – You could use Rotel for added heat but I like to stick with plain diced tomatoes and let the other ingredients add some heat.
• Pickled peppers – I use equal amounts of pickled banana peppers and cherry peppers. They add tangy flavor and mild heat.
• Cheese –Shredded mozzarella is used for stringy cheese pulls and parmesan adds lots of flavor.
• Cream cheese – Soften it ahead of time for easy mixing.
• Seasonings – Garlic powder, Italian seasoning, red pepper flakes, and black pepper

What To Serve It With

My favorite dipper for this spicy sausage dip is toasted buttered baguettes. So good! Tortilla chips, pretzels, crackers, and corn chips are all good options. Just choose ones that are sturdy and can hold up to the weight of the dip.

Make Ahead & Storage

• Make ahead: Follow the instructions up to the point that the dip is transferred to the casserole dish and topped with cheese. Cover it tightly and refrigerate until ready to bake. You may need to add an extra minute or two of baking time.
• Storage: Leftover spicy Italian sausage dip will last for up to 3-4 days in the fridge, when covered tightly with plastic wrap or transferred to an airtight container.
• Reheat: To reheat the entire pan, pop it back in the oven until hot and melted. Individual servings can be reheated in the microwave.