Hot Sausage Dip

It’s one of those dips you taste once and then – like somehow without meaning to – you keep going back with another chip, and another… until the bowl’s almost empty and someone says, “Hey, did you even leave any for the rest of us?” This hot sausage dip is warm and creamy, with that deep savory punch from sausage, and it’s just the thing you want bubbling away on the counter while friends drop by or the game’s on, or honestly even just when it’s cold outside and you want something wildly comforting.

Why You’ll Crave It

• It’s only five ingredients, but each one earns its place – rich, creamy, salty, a little tang, a little heat if you like.
• Takes less than 20 minutes, start to finish – yes, really. And no weird steps or fancy tools.
• Extremely dip-worthy with anything – chips, crudités, torn bread, you name it.
• Scales beautifully for a crowd, but also mysteriously vanishes even if you only made “a little.”
• You can customize it endlessly – it’s forgiving and flexible and just… reliable in the best way.

The first time I made this, my sister picked from the pan with a spoon before I could even plate it – and I felt honestly flattered.

What You’ll Need

• 200g sausage: go with something slightly spicy if you like a bit of kick, or milder for a more mellow flavor – just make sure it’s fully cooked and crumbled
• 200g cream cheese: softened until spreadable, or at least not fridge-cold – helps it melt smoothly
• 100g shredded cheddar: something sharp and golden, nothing too fancy (but good-quality goes a long way)
• 50g sour cream: full-fat, ideally – adds a gentle tang that balances the richness
• Chopped green onions: just a small handful for garnish, gives a pop of color and a fresh finish

Easy How-To

Brown the sausage

In a skillet over medium heat, cook the sausage, breaking it up with your spoon until it’s crumbly and browned all over. Not grey or soft – really get it browned. Set aside (or honestly, if you’re like me, just keep going in the same pan).

Melt in the creaminess

Add the cream cheese straight to the warm pan – or toss everything into a small saucepan if you’re starting fresh. Stir gently while the cheese melts, until it looks like something cozy and delicious. If it’s lumpy, no worries – keep stirring, it’ll come together.

Mix in the rest

Stir in your cheddar and sour cream, bit by bit. It should turn into a thick, rich, slightly stretchy mixture – not too runny, but wonderfully scoopable. If it feels too thick, a spoonful of milk or even a splash of hot water can loosen it a little.

Bake it up

Spoon the mixture into a small oven-safe dish and smooth out the top. Bake at 350°F (175°C) for about 10-15 minutes – just until it’s bubbling and golden around the edges. Don’t let it harden – you’re going for creamy but hot.

Top (and serve!)

Scatter green onions over the top just before serving. I also sometimes grate a tiny bit of extra cheddar over while it’s still hot. Serve warm, with chips or crusty little bread slices if you want to be extra.

Good to Know

• Leave it in the pan you cooked in – fewer dishes, and it keeps the dip warm longer.
• If it thickens too much while sitting out, zap it in the microwave for 30 seconds or stir in a drizzle of warm milk to loosen it up.
• Kids love this, despite the word “sausage” usually making them suspicious.

Serving Ideas

• With plain tortilla chips for classic vibes, but pita triangles or seeded crackers make it feel a bit more adult, somehow.
• Spoon over baked potatoes for next-level comfort food, or use leftover dip as a spread in sandwiches the next day (seriously incredible).

Top Tricks

• If you’re making it for a group, double the batch and bake it in a larger dish – it’ll go fast and people will ask for seconds.
• Add a chopped jalapeno for kick, or a handful of chopped bell pepper for sweetness and extra texture.

Frequently Asked Questions

Can I use different types of sausage?

Absolutely. Hot Italian sausage gives it a nice spice, while breakfast sausage makes it feel… cozier, somehow. Just cook it fully and drain any excess fat first.

Can I make this ahead of time?

Yes – mix it all up and store it in the fridge, then just pop it in the oven when you’re ready. You might want to add 5–7 minutes to the baking time if you’re starting from cold.

Is it freezer-friendly?

Technically yes, though the texture may change slightly as it reheats – I’ve frozen it in small batches with okay results. Let it thaw fully and stir well when reheating.

What if I don’t have sour cream?

Greek yogurt (full-fat is best) can step in. It won’t be exactly the same but still very creamy and tasty.

Can I make it vegetarian?

Try with plant-based sausage – some of the crumbles work remarkably well. Do a quick taste test before baking and adjust seasoning if needed.