Description
A deliciously creamy and spicy Italian sausage dip, perfect for entertaining or game day. This dip combines spicy Italian sausage with tangy pickled peppers, creamy cheeses, and aromatic seasonings baked to bubbly perfection, served best with toasted baguette slices or tortilla chips.
Ingredients
Scale
Sausage Mixture
- 1 lb. Johnsonville spicy Italian sausage, crumbled (ground or uncase the links)
- 1 – 12 oz can diced tomatoes, drained well
- 1/2 cup pickled banana peppers, diced (drained well)
- 1/2 cup pickled cherry peppers, diced (drained well)
Cheese & Seasonings
- 2 cups mozzarella, shredded (divided)
- 3/4 cup Parmesan, grated
- 1 block cream cheese, softened (approx. 8 oz)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- Freshly grated black pepper, to taste
For Serving
- Toasted buttered baguette slices or tortilla chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Cook the Sausage: In a skillet over medium heat, cook the spicy Italian sausage, breaking it into crumbles until fully cooked and browned. Once cooked, strain out the grease to keep the dip from being greasy.
- Combine Ingredients: In a large mixing bowl, blend the softened cream cheese with garlic powder, Italian seasoning, red pepper flakes, and freshly grated black pepper until smooth. Then add the cooked sausage, diced tomatoes, pickled banana peppers, pickled cherry peppers, shredded mozzarella (reserve 1/2 cup), and grated Parmesan cheese. Mix everything thoroughly until evenly combined.
- Bake the Dip: Transfer the mixture into a greased 9×13 baking dish. Spread evenly and sprinkle the remaining 1/2 cup of shredded mozzarella on top. Bake in the preheated oven for 15 minutes until bubbly.
- Broil for Browning: After baking, switch the oven to broil and broil the dip for 2-3 minutes, or until the cheese topping is browned and bubbly. Keep a close eye to avoid burning.
- Serve: Serve the spicy Italian sausage dip warm alongside toasted buttered baguette slices or tortilla chips for dipping.
Notes
- Make sure to drain the diced tomatoes and the pickled peppers well to prevent excess moisture in the dip.
- You can adjust the heat by modifying the amount of red pepper flakes or using mild sausage if preferred.
- To soften cream cheese quickly, microwave it in short bursts or leave at room temperature for about 30 minutes before preparing.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free option, serve with gluten-free chips or crackers instead of baguette slices.
