Cheesy Sausage Dip

published Dec 5, 2021
Sausage Dip Recipe

This irresistible app is made of crumbled crispy sausage baked into a cheesy dip.


Makesabout 4 cups

Prep5 minutes

Cook35 minutes

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sausage dip with melted cheddar cheese and sliced peppers, with some cheese being lifted on a spoon and chips on the side
Credit: Olivia Mack McCool

Crumbled crispy sausage baked into a hot and gooey dip … I mean, does it get better than that? Sausage dip is the perfect snack to put out with chips. Bonus if there’s a game on and you’ve got some hungry guests — they’ll thank you! Unlike some other recipes out there, this one includes cheddar cheese and the extra step of baking it until hot and bubbly. You’ll be glad you went the extra mile when you dig in. 

What Is Sausage Dip Made Out Of?

Sausage is the main player in this dip. It lends that irresistible salty flavor that we all crave. You can use almost any kind of uncooked sausage here (think: breakfast sausage, Italian sausage, raw chorizo) just make sure it’s bulk — otherwise, you’ll need to remove the casing. The cooked sausage is combined with cream cheese, canned fire-roasted tomatoes and green chillies, cheddar cheese, and some optional hot sauce before being topped with more cheese and baked until ooey-gooey. Just add tortilla chips!

Credit: Olivia Mack McCool

How Long Does Sausage Dip Last in the Fridge?

If you can keep everyone from eating it all, you can store leftover sausage dip, covered well or in an airtight container, in the fridge for up to 4 days. Reheat in the oven to warm it through before serving again. 

Sausage Dip Recipe

This irresistible app is made of crumbled crispy sausage baked into a cheesy dip.

Prep time 5 minutes

Cook time 35 minutes

Makes about 4 cups

Serves 8

Nutritional Info


  • 8 ounces

    cream cheese

  • 1 pound

    uncooked breakfast sausage, preferably bulk

  • 1 (15-ounce) can

    fire-roasted diced tomatoes with green chilies

  • 4 ounces

    sharp cheddar cheese

  • 1 to 2 tablespoons

    hot sauce (optional)

  • 2

    medium scallions

  • Tortilla chips, for serving


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, cut 8 ounces cream cheese into 1-inch cubes.

  2. Heat a large skillet over medium-high heat. Remove the casings from 1 pound breakfast sausage if needed. Add to the pan and cook, stirring and breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Meanwhile, shred 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup).

  3. Reduce the heat to low. Add the cream cheese, half the cheddar cheese, 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilies and their juices, and 1 to 2 tablespoons hot sauce if desired. Heat, stirring often, until everything is well-combined and cream cheese is melty, about 5 minutes.

  4. Scrape the dip into a small baking dish and sprinkle with the remaining shredded cheddar cheese. Bake until the cheese is completely melted and the dip is bubbly around the edges, 20 to 25 minutes. Meanwhile, thinly slice the white and light green parts of 2 medium scallions.

  5. Sprinkle the scallions over the dip and serve immediately with tortilla chips.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.