If you’re looking to spice things up at your next party, try serving this Spicy Sausage Dip inside of a bread bowl! It’ll be an appetizer that everyone will remember. At 4 grams of net carbs at a serving size of 1/4 cup, this Sausage Cream Cheese Dip will keep people heading back to the snack table.
A while back, I shared the recipe for my stuffed banana pepper dip as an option for a party appetizer and you guys ate it up (literally)! It quickly became a reader favorite and it inspired me to keep creating more dip recipes to share with you all.
You can find a list of some of my top party dips at the bottom of this post. This dip, in particular, is a new go-to for me to make for gatherings with friends and family.
Lightened Up Sausage Dip
Over the years, I have made some serious tweaks to this recipe and wanted to make sure it was perfect before I shared it on the blog. All the changes I’ve made have sent this dip over the top, so it’s finally ready to share.
Whenever I make this, people basically lick the bowl clean and say that it’s one of the best dips ever. I don’t like to pat myself on the back, but it really is quite fantastic.
Frequently Asked Questions About Sausage Dip
Anyway, I thought it was time to share my new and improved recipe but before I do that, here are some questions I wanted to answer about this cheese dip…
What kind of sausage should I use for dip?
You can use any ground sausage you like. For a lighter calorie version, I use lean chicken sausage. Not the precooked kind but the raw links you take out of the casing and then break up into small pieces before it cooks.
How long is cheese dip good for?
If cheese dip is kept in a tightly sealed container, it can last up to a week. Just reheat in the oven at 350 degrees for about 20 – 30 minutes until the dip is heated through.
Can I make this party dip ahead of time?
While you can make this dip the day you eat it, one of the best things about this dip (besides the amazing flavor) is that it can be made ahead of time. It actually tastes even better when you do.
By letting the ingredients sit and “marinate” for 1 or 2 days in the refrigerator, it allows the dish to really come together and brings out a ton of flavor.
You can even freeze this recipe if you need to. Once you’re ready to enjoy it, all you need to do is stick it in a 350-degree oven again for 30 minutes or so until it’s warmed through and serve!
What can I serve with this sausage cheese dip?
The most popular way to serve this dip is in a sourdough bread bowl with chunks of bread on the side. Yum! I also serve this with pretzels or crackers.
If you’re looking to keep this cheese dip on the low carb side, serve it with some cut-up vegetables like carrots, cucumbers, and celery. Either way, it’s absolutely delicious!
Spicy Sausage Dip
Now it’s time to put this dish together so we can bake it. Let’s go over the ingredients:
- Cream cheese – high in fat and low in carbs
- Sour cream – contains probiotics that help with the digestive tract
- Olive oil – has anti-inflammatory properties and rich in healthy fats
- Banana peppers – low in calories and saturated fat
- Garlic – contains manganese, vitamin B6 + C and fiber
- Chicken sausage – healthier and leaner protein option
- Gorgonzola cheese – high in calcium to support bones
- Romano cheese – adds plenty of flavor and even more calcium
You will also need salt to season this dish.
How to Make Spicy Sausage Cream Cheese Dip
The first thing I do is put the cream cheese and sour cream into a 9-inch casserole dish and cook for 20 – 25 minutes to soften it up. This makes it so much easier to stir in the rest of the ingredients later on.
If I don’t want to take my own casserole dish to a party, I’ll buy an aluminum disposable pan that I can just throw out afterward. Don’t worry if the pan is a little bigger or on the smaller side; it’s not going to affect the recipe.
Also, believe it or not, it’s very easy to lighten up this cream cheese-based dip. I typically use 1/2 full fat cream cheese, 1/2 light cream cheese, light sour cream, and chicken sausage to cut down on some of the fat and calories!
While the cream cheese and sour cream is in the oven, I cook the chicken sausage. I take the sausages out of their casing and cook them in a little olive oil. As it cooks, I break them up into smaller pieces with my spatula so it can cook evenly. The goal is to get a bit of sausage in each delicious bite.
I used 6 links of chicken sausage – that’s what comes in a package. It comes out to be about 1 to 1 1/2 pounds of sausage. I’ve experimented with less and it turns out fine.
So if you wanted to save a link or 2 for another recipe, then go for it. I don’t recommend using less than 4 links.
Also, just because I used chicken sausage doesn’t mean you have to. You can switch it out for medium or hot Italian chicken sausage or poultry sausage.
After the sausage is cooked, I add it to the softened cream cheese and sour cream mixture in the casserole dish.
How To Make This Dip Spicy
To make this recipe spicy, I use 5-6 fresh banana peppers. Some recipes call for a jar of banana peppers but I like fresh ones a whole lot better. I cut the peppers in half and remove the seeds before cutting into thin slices.
I used to just throw the peppers into the dip but as I adjusted the recipe over the years, I started to saute in a little olive oil and first. You can just use the same pan you cooked the sausage in.
Right when the banana peppers are just about done, I’ll throw in some chopped garlic (about 4-5 cloves) and give that a little saute, too.
After the peppers and garlic are cooked, I’ll add it to the mixture in the casserole.
Then I stir in the rest of the ingredients: 1/4 cup grated parmesan and a 5-ounce container of gorgonzola cheese. I prefer gorgonzola over crumbled blue cheese because it has great flavor without being too strong.
Then, I stick the casserole dish in a 350-degree oven for 30 minutes.
Make This Sausage Dip Cheesy
Stir all the ingredients together. The dip might seem a little loose but don’t worry! It’ll thicken up when it’s done. Make sure everything is stirred well before you stick it back in a 350-degree oven for another 1/2 hour.
When it’s done, take it out and let it sit for a few minutes to cool a little.
People love this sausage cream cheese dip and you’ll have everyone asking for the recipe. Trust me.
This is a great dip for a birthday party, holiday party, Super Bowl party, or just to bring to a pot luck with friends.
Other Party Dips Ideas
Here are some of my (and everyone else’s) favorite party dips to make for your next party:
- 7-Layer Greek Dip
- Easy Lightened Up Taco Dip
- Stuffed Banana Pepper Dip
- My Famous Artichoke and Spinach Dip
- Creamy Buffalo Chicken Dip
Have some fun and bring this Spicy Sausage Dip to your next party. Trust me, you’ll have all your friends raving at the end and begging you for this recipe. Send them this way! Share a picture and tag me on Instagram or Facebook if you decide to try it!
- 1 (8 ounces) package cream cheese
- 1 (8 ounces) package light cream cheese
- 2 tablespoons olive oil, divided
- 1 (8 ounces) container sour cream
- 6 links chicken sausage, casings removed
- 5 banana peppers, seeds removed and cut into small slices or chopped.
- 4 cloves garlic, chopped
- 1 (5 ounces) container crumbled gorgonzola
- ¼ cup grated parmesan or Romano cheese
- ¼ - ½ teaspoon of salt.
- Preheat the oven to 350 degrees
- Place the cream cheese and sour cream in the casserole dish and bake for 20 -25 minutes. This softens the cream cheese and makes it so much easier to stir in all the other ingredients.Set aside after it's done.
- While the cream cheese is in the oven, In a medium to large saute pan, cook the chicken sausage until no longer pink, about 5-7 minutes. Break the chicken sausage into small pieces as it cooks. After it cooks place into the casserole dish with cream cheese and sour cream.
- In the same saute pan, heat olive oil over medium heat, then add the banana peppers and cook for 3-5 minutes or until softened and fragrant. Stir in the garlic and saute for another 1-2 minutes.
- Place the banana peppers garlic, gorgonzola, and grated parmesan in with the cream cheese, sour cream, and sausage.
- Taste for seasoning. If it needs salt stir in ¼ teaspoon at a time. I never use more than ½ teaspoon of salt.
- Bake for another 30 minutes.
- Let it sit for about 5 minutes and then serve with bread, crackers, vegetables, or all of the above.
This recipe can be made up to 2 days ahead of time. Store it in the refrigerator
until you're ready to enjoy. Heat it up in a 350-degree oven for about 30 minutes or until heated through.
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