Description
This Spicy Italian Sausage Dip is a flavorful, cheesy appetizer featuring crumbled spicy Italian sausage, tangy pickled peppers, and a blend of mozzarella, Parmesan, and cream cheese. Baked until bubbly and lightly browned on top, it pairs perfectly with toasted buttered baguette slices or tortilla chips for a crowd-pleasing party snack or game day treat.
Ingredients
Scale
Sausage Base
- 1 lb Johnsonville spicy Italian sausage, crumbled (ground or uncase the links)
Vegetables & Peppers
- 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
- 2 cups mozzarella, shredded (divided)
- 3/4 cup Parmesan, grated
- 1 block cream cheese, softened (approximately 8 oz)
Seasonings
- 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Cook Sausage: In a skillet over medium heat, cook the crumbled spicy Italian sausage until fully cooked and browned. Drain off and discard any excess grease to keep the dip from becoming greasy.
- Mix Ingredients: In a large mixing bowl, combine the softened cream cheese with garlic powder, Italian seasoning, red pepper flakes, and freshly grated black pepper. Mix until smooth and creamy. Add the cooked sausage, drained diced tomatoes, pickled banana peppers, pickled cherry peppers, shredded mozzarella (reserving 1/2 cup), and grated Parmesan. Stir everything together thoroughly.
- Bake the Dip: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the reserved 1/2 cup shredded mozzarella evenly over the top. Bake in the preheated oven for 15 minutes.
- Broil to Finish: After baking, turn the oven to broil and place the dip under the broiler for 2-3 minutes or until the cheese on top is browned and bubbly. Keep a close eye to avoid burning.
- Serve: Serve the hot, spicy Italian sausage dip with toasted buttered baguette slices or tortilla chips for dipping. Enjoy immediately while warm.
Notes
- Draining the canned tomatoes and pickled peppers thoroughly is important to prevent the dip from becoming too watery.
- Use freshly grated black pepper for the best flavor rather than pre-ground pepper.
- If you prefer less heat, reduce or omit the red pepper flakes and pickled cherry peppers.
- This dip can be prepared a day ahead and baked just before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
