This spicy baked Italian Sausage Dip combines hot Italian sausage with cream cheese and Pepperoncini for a craveable appetizer that is sure to be a hit at any gathering! Perfect for a tailgate and the holiday season, serve with crackers, fresh veggies or bread for a savory treat that will have your guests coming back for more.
Fall is the season of gatherings and what is better for a tailgate or holiday get together than a hot, cheesy, creamy, spicy dip? This Italian Sausage Dip is the kind of dish that feels impossible to stop eating and will have you guests begging for more. In fact, when testing this dish I gave some to my family who then begged me to send them a the recipe before I even had time to post it on the blog! It really is that good.
I love serving this dip with crostini, but it's great with crackers, bread slices and pita chips. If you want to go more low carb it's also delicious served with carrots, celery and bell pepper.
This dip is perfect for tailgating, potlucks and holiday parties. I hope you enjoy it as much as we do!
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Equipment
For this recipe you will need:
- Measuring cups and spoons
- Skillet: I love this stainless steel skillet from All Clad.
- Baking dish: I like using my 9.5 inch 1 qt Le Creuset au Gratin dish.
Ingredients & Substitutions
- Hot Italian sausage: You can use ground Italian sausage or links with the casings removed. For a milder dish use sweet Italian sausage.
- Onion & Garlic
- Italian seasoning
- Red pepper flakes: These add a little more heat but can be omitted for a milder dish.
- Fired roasted diced tomatoes: I like the added flavor that a can of fire roasted diced tomatoes gives the dish. But you can absolutely use regular canned diced tomatoes. Or diced tomatoes with Italian seasonings added.
- Baby spinach: I recommend using fresh baby spinach for this recipe. However, you can also use frozen spinach that's been thawed. If you do that you'll only need about ¾th cup.
- Cream cheese: I highly recommend using full fat cream cheese for the best texture and flavor.
- Pepperoncini: I recommend buying sliced pepperoncini and then chopping it up a little more. You could also use banana peppers if preferred.
- Parmesan cheese
- Mozzarella cheese
- Salt & pepper
- Fresh basil: I love topping this with some sliced basil for extra freshness and flavor. Plus, it looks pretty.
Step-by-Step Photos
Time needed: 40 minutes
How to make hot and spicy Italian Sausage Dip:
- Cook the sausage with veggies and spices.
Cook the hot Italian sausage with onions, garlic and seasoning. Then add a can of fire roasted diced tomatoes and 2 cups of chopped baby spinach.
- Combine sausage and veggie mixture with cream cheese, cheese and pepperoncini.
In a large mixing bowl add softened cream cheese with pepperoncini and about ¾th of the mozzarella and parmesan. Then pour in the sausage mixture and stir to thoroughly combine.
- Pour into a dish, top with cheese and bake.
Pour the mixture into an 11 inch au gratin pan or similar baking dish. Top with the remaining cheese and bake at 350 for 25-30 minutes until golden brown.
- Top with fresh basil and serve with crostini, crackers and fresh veggies.
Serve hot and enjoy!
Recipe FAQs
Yes, this dip can be prepared in advance. Simply assemble the dish as instructed, then cover with foil and store in the fridge 1-2 days ahead of time. When you're ready to serve simply remove from the fridge and bake according to instructions. You may need to add an additional 10-15 minutes to cook it through if baking straight from the fridge.
Yes, this recipe can easily be made to be gluten free. Simply check your ingredients to make sure they don't include gluten (some brands of sausage and pepperoncini do have gluten included so be sure to purchase a gluten free brand). Serve with gluten free bread or crackers or fresh veggies.
Yes. After cooking the sausage, tomatoes and spinach, add it to a slow cooker with all remaining ingredients. Cook on high for 2ish hours, stirring occasionally, until it is creamy and melty. You can keep the heat on warm to serve.
How spicy is this recipe?
It definitely has a solid kick of heat but nothing that will knock your socks off.
You can adjust the heat levels according to your personal preference. For example, substituting sweet Italian sausage for the hot sausage. You can also omit the red pepper flakes and use a milder banana pepper instead of the pepperoncini if desired.
Storage Instructions
In the Fridge
Store in an air-tight container in the fridge for up to 4 days. Be sure to reheat thoroughly before serving.
In the Freezer
You can freeze this dip in an air-tight container for up to 3 months. Defrost in the fridge over night before heating and serving.
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Made this spicy Italian Sausage Dip recipe? Let me know what you think in the comments!
Recipe
Spicy Italian Sausage Dip
Equipment
- large mixing bowl
- Measuring cups and spoons
- 11 inch au gratin pan or similar baking dish
- Skillet
Ingredients
- 1 lb hot Italian sausage
- ½ cup diced onion (about 1 small onion)
- 2 cloves garlic
- 2 tsp Italian seasoning
- pinch of red pepper flakes Omit for a milder dish
- 14.5 oz can of fire roasted diced tomatoes Substitute regular diced tomatoes if preferred
- 2 cups baby spinach, chopped
- 12 oz cream cheese, softened
- 2 cups shredded mozzarella
- ½ cup grated parmesan, divided
- ¾ cup sliced pepperoncini peppers, chopped
- salt & pepper
- fresh Basil, thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Heat a large skillet over medium high heat. Add sausage, onions, garlic, Italian seasoning and a pinch of red pepper flakes. Cook for about 5 minutes, breaking up the sausage with a wooden spoon, until the meat is cooked through. Add in a can of diced tomatoes and cook for 1-2 minutes. Then add in spinach and cook for another 1-2 minutes until wilted. Remove from the heat.
- In a large mixing bowl add softened cream cheese, pepperoncini, with ¼th cup of parmesan and 1.5 cups of mozzarella. Pour the sausage spinach mixture over the top and mix until well combined. Taste and add a pinch of salt and pepper as needed. Pour into your baking dish and top with the remaining parmesan and mozzarella cheese. Bake at 350 F for about 25-30 minutes until bubbly and golden brown. *You can broil at the end for a minute or so to brown the cheese if desired. Just keep a close eye on it so it doesn't burn.*Top with sliced basil and serve hot with crostini, crackers or fresh vegetables. Enjoy!
Oh my goodness! This recipe was a HUGE HIT at our potluck this week! So tasty!
So glad you liked it!
This is absolutely stellar! I loved serving it for college football. The spice was at the perfect level! Thank you!