This sausage dip recipe is unlike the others on the great big worldwide web. It’s better, at least in my very own, maybe not so humble (this time), opinion.
I’ve added a few more ingredients to the mix than the other recipes out there tout. Actually more than just a few. AND I think it makes this version of sausage dip exponentially tastier.
In the end … you will be the best judge of that.
What Is Sausage Dip?
Sausage dip is … well … a dip made with sausage. It is most often made with minimal ingredients. And the primary ingredients are usually sausage, tomatoes, and cream cheese.
I’ve added some mushrooms and onions to my version. Because sausage and mushrooms and onions are really a great trio.
A little sharp cheddar cheese seemed like it would compliment the whole dish nicely. Many other recipes call for just cream cheese. I love cream cheese. But find that, unless I’m slathering it on some form of toasted bread, it is better blended with another member of the cheese family.
And I also added just a smidge of heavy cream to the mix as well. It felt like this dip needed something to bring it all together in a way that made it feel more like dip. In my world, dip is best when it’s creamy. So, heavy cream to the rescue.
Ingredients Needed For This Recipe
The ingredients for this sausage dip are pretty basic. Still, they aren’t necessarily kitchen staples. So you might have to pick up a few extra things on your next grocery trip to get it made.
Here’s a quick list for you to reference while your in the store shopping …
- OLIVE OIL – A small amount for sauteeing the raw veggies is all you need.
- YELLOW ONION – Any onion can be used for this recipe. I personally like to use yellow onion.
- BABY PORTABELLA MUSHROOMS – These provide great taste and a nice texture to the dip.
- GARLIC CLOVES – Fresh garlic cloves are always preferred when making this dip. But granulated garlic will work as well.
- SALT – I use a good quality pink salt for this recipe.
- CRUSHED RED PEPPER – This ingredient adds just a touch of spice to the dip. It’s a nice contrast to the sweet sausage.
- SWEET ITALIAN SAUSAGE – Use your favorite sweet Italian sausage to make this dish.
- DICED TOMATOES – Canned diced tomatoes are used to make this recipe. Organic diced tomatoes have a better flavor, so use them if they are available to you.
- HEAVY CREAM – There is a minimal quantity of heavy cream used in this recipe. Organic is always preferred when choosing dairy products.
- CREAM CHEESE – This ingredient adds not only flavor but creaminess as well. Organic is best.
- SHARP CHEDDAR – Sharp cheddar adds a cheesy ‘bite’ to this dish.
- PLUM TOMATO – A plum tomato can be diced to garnish the top of this dish. It is not a necessary ingredient overall.
How To Make Sausage Dip
Sausage dip is very easy to make. And it can be done in one pan which is really nice. I like to use my 10″ cast iron skillet to make this dish.
To start … you’ll want to chop the yellow onion and the baby portabella mushrooms. Then heat some olive oil in the skillet and saute the onion until it is translucent.
Add the mushrooms and cook until they are soft.
Next, stir in the garlic, salt, and crushed red pepper flakes.
Add the sausage and cut it into the mixture. Cook until the sausage is browned.
Stir in the can of diced tomatoes. Be sure to include the juice.
Stir in the heavy cream.
And finally, add the cream cheese and the sharp cheddar cheese. Stir it all well.
Allow it to simmer for about 10 minutes. Stir it regularly to avoid the mixture sticking to the bottom of the pan.
Remove the pan from the heat and allow it to cool. Refrigerate for a few hours to thicken the dip. Then bring it back to almost room temperature before serving.
Substitutions For This Recipe
As with most recipes, there are several different substitutions that can be made when making this sausage dip.
The most obvious variation is switching out the type of sausage used in the dish. I found that most recipes available on the web used breakfast sausage to make this dip.
Many others used hot sausage to make their recipe. Both of these would be tasty choices, if you prefer them to sweet sausage.
The cheese can be changed up as well. I would stick to using both a soft and a hard cheese to keep a similar consistency in the final dish.
However, it is likely not completely necessary to do so. If you experiment with using all soft or all hard cheese, let me know your results in the comments below. I’m quite curious as to how that would work out.
I think that both feta and blue cheese would be great substitutions for the cream cheese in this dip. And swiss, gruyere, and provolone would work really well as a substitution for the sharp cheddar.
How To Serve Sausage Dip
I find that this sausage dip is absolutely delicious served at room temperature. It doesn’t make as big a hit with most people when it is served right out of the fridge.
It is also really great served slightly warm. But no matter what temperature you serve it at, if you’re serving it as a party dip, be sure to present it alongside something that is suitable for dipping.
Crackers, toasted baguette slices, and even pretzels are great options to serve with this dip.
If you find that you have a some leftover dip and you want to give something a little different a try for breakfast, go ahead and serve it warmed over toast. And it wouldn’t be a bad thing to put an egg on top either, just sayin’.
How To Store This Dish
There’s no special trick to storing sausage dip. Just keep it in an airtight container in the fridge as you would most refrigerated food items.
It should stay good for about 7 days in there. If you can make it last that long!
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook and/or Instagram @sustainableslowliving when you post a pic of your finished dish.
This dip is thick, rich, and creamy. It features sweet Italian sausage complimented by all the flavors that it plays best with, including; mushrooms, onions, and tomatoes.
- 2-3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 8 oz baby portabella mushrooms, chopped
- 3 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 lb sweet Italian sausage
- 1 15oz can diced tomatoes
- 1/4 c heavy cream
- 8 oz cream cheese, cubed
- 1 c sharp cheddar cheese, shredded
- 1 plum tomato, chopped small (optional, for garnish)
- Heat olive oil in a skillet
- Add onions and cook until translucent.
- Add mushrooms and cook until soft.
- Add garlic, salt, and crushed red pepper.
- Cut sausage into the mix. Cook until browned.
- Stir in heavy cream.
- Stir in diced tomatoes.
- Stir in cream cheese and sharp cheddar cheese. Melt thoroughly.
- Allow to simmer for 10 minutes. Stir regularly.
- Remove from heat and cool completely.
- Refrigerate to thicken.
- Allow to come to almost room temperature to serve.
- Top with plum tomato to garnish, if you like.
- Serve. ENJOY!
Amount Per Serving: Calories: 142Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 261mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 5g
This data was provided and calculated by Nutritionix on 11/28/2023. Nutrition information isn’t always accurate.