Hot Sausage Dip

It’s funny how the smell of sausage sizzling in a pan can tug you right back to something—maybe a get-together with friends where no one wanted to leave… or a quiet evening where the whole house just smelled kind of cozy. That’s what this warm sausage dip does. Nothing fancy looking, but it’s wrapped in comfort, melty cheese, and just the right little kick. It bubbles at the edges, gets golden in spots, and draws people to the table like that. It’s the kind of recipe you don’t set out plates for—just a pile of napkins and something crunchy on the side.

Why You’ll Crave It

• It looks simple but tastes like you spent all afternoon on it (you didn’t)
• Creamy, cheesy, savory – that holy trinity of crowd-pleasing flavors
• Only a handful of ingredients – most are fridge or pantry staples
• Comes together in under half an hour, no hassle
• You can adjust the heat and cheese to suit whoever’s eating

The first time I made this, I was trying to impress someone for game night… but everyone ended up gathered around the skillet instead of watching the game.

What You’ll Need

• 1 pound sausage: I like hot Italian, crumbled up in a skillet – you can use mild, spicy, or even chicken sausage, just make sure it’s well browned
• 1 cup cream cheese: softened a bit so it stirs in easily, the full-fat kind gives the best richness
• 1 cup shredded cheese: sharp cheddar is lovely, or a Colby Jack blend if you want it milder
• 1/2 cup sour cream: adds that nice tang that keeps it from being too heavy – plain Greek yogurt works too, in a pinch
• 1/4 cup chopped green onions: for color and a bit of crunch – save a few to sprinkle on top after baking

Easy How-To

Brown the Sausage

Get a skillet heating on medium, toss the sausage in, and break it up as it cooks. It should be browned all over with no pink left, a little crisp at the edges is good. Take your time with this part – it adds so much flavor.

Mix in the Creamy Stuff

Once the sausage is cooked, lower the heat just a bit and stir in the cream cheese while it melts. It’ll look a little messy at first, but it smooths out. Add the sour cream and about three-quarters of the shredded cheese, and stir until you’ve got one creamy mixture.

Add the Greens, Taste, Adjust

Throw in most of the chopped green onions at this point. Taste a little bit if you’re like me – this is where you can decide if it needs a pinch of salt, or maybe a small hit of cayenne.

Bake Until Bubbly

Spoon everything into a small baking dish (I use a 9-inch square or any oven-safe dish that isn’t too big) and sprinkle the last of the cheese on top. Then into the oven at 375°F for about 10-15 minutes – until it’s bubbling at the edges. If you like a golden top, broil it for the last minute or so, but don’t walk away.

Serve Warm, Gather Friends

Let it cool a few minutes so no one burns their mouth (speaking from experience). Sprinkle the remaining green onions over the top. Grab some tortilla chips, warm baguette slices, whatever you’ve got… and just dig in.

Good to Know

• It’s somehow just as good scooped cold the next day with toast…
• You can make it ahead and bake it right before serving, which helps when guests arrive while you’re still chopping something else
• If the dip thickens too much after baking, just swirl in a little milk or cream while reheating

Serving Ideas

• Tortilla chips are the go-to, but buttery crackers work too – and warm flatbread? Don’t overlook it

Top Tricks

• Want a smoky twist? Add a pinch of smoked paprika or use a little smoked gouda in the cheese mix

Frequently Asked Questions

Can I use different types of sausage?

Absolutely – you can go with spicy, sweet, herby, or even a plant-based sausage if that’s more your style. Just make sure it’s fully cooked through before mixing into the dip.

Does this dip freeze well?

Not really, no. The dairy doesn’t love the freeze-thaw cycle – it can separate when you reheat it. Best to make it fresh, or refrigerate and use within a couple days.

Could I make this in a slow cooker?

Yes, actually! After browning the sausage and stirring everything together, toss it into a small slow cooker on warm or low. Give it a gentle stir every now and then and it’ll stay gooey and scoopable for a few hours.