Sausage Dip
This Sausage Dip is the kind of recipe that disappears faster than you can set out crackers. It’s warm, rich, and built on three core things: browned sausage, melted cream cheese, and a mix of sharp cheeses that get bubbly and golden under the broiler. It’s forgiving, quick to pull together, and perfect for parties, game days, or a simple crowd-pleasing appetizer.
I like recipes that don’t fuss but still deliver big flavor. You don’t need a long shopping list or special technique—just a skillet, an ovenproof dish, and a few minutes of attention while the cheese melts. The result is a creamy, savory dip with little pockets of spiced sausage and a crisp, lightly browned top.
Below you’ll find a clear ingredient breakdown, step-by-step directions using the exact method that works every time, swaps and troubleshooting tips, and notes on storing and reheating. If you want an easy, dependable dish that always gets eaten, this Sausage Dip is exactly it.
Ingredient Breakdown
Ingredients
- 8oz. ground sausage (hot, medium or mild) — Provides the savory, seasoned base and texture; choose the heat level you prefer.
- 12oz. cream cheese cubed and softened — Gives the dip its creamy, cohesive body and smooth mouthfeel.
- 1 cup Cheddar Cheese shredded — Adds sharpness and melt; mixed into the dip for flavor and stretch.
- ½ cup Cheddar Cheese for topping – shredded — Reserved to create a melty, browned top under the broiler.
- ¾ cup Swiss Cheese shredded — Brings nutty, mellow richness and balances the Cheddar.
- 1 tbsp Dijon Mustard — Cuts through the richness with a bit of tang and depth.
- Fresh Parsley — For garnish; a little color and freshness on top of a rich dip.
- crackers — The serving vehicle; sturdy crackers work best for scooping.
Sausage Dip Made Stepwise
- Preheat oven to 350°F.
- In a skillet over medium heat, brown the 8 oz ground sausage, breaking it up as it cooks until no pink remains.
- Drain excess grease from the skillet. Scoop out and set aside 2 tablespoons of the cooked sausage for topping; keep the remaining sausage in the skillet.
- Reduce heat to low and add the 12 oz cubed, softened cream cheese to the skillet. Stir continuously until the cream cheese melts and the mixture is smooth.
- Remove the skillet from the heat. Stir in 1 cup shredded Cheddar, 3/4 cup shredded Swiss, and 1 tbsp Dijon mustard until evenly combined.
- Spread the cheese-and-sausage mixture evenly into an ovenproof baking dish.
- Bake for 15–20 minutes, until the dip is hot and bubbling.
- Sprinkle the reserved 1/2 cup shredded Cheddar evenly over the baked dip and scatter the reserved 2 tablespoons of cooked sausage on top. Broil on high for up to 2 minutes, watching closely, until the top cheese is melted and lightly browned.
- Garnish with fresh chopped parsley and serve warm with crackers.
Why This Recipe Works
There are three structural wins here: seasoned sausage for flavor and texture, cream cheese for a stable, creamy matrix, and a two-cheese blend for depth and good melting behavior. Ground sausage already comes seasoned, so it carries most of the savory notes; browning it concentrates flavor and adds those small browned bits that make every bite interesting.
Cream cheese is the unsung hero. It melts smoothly and holds onto the shredded cheeses so the dip stays cohesive instead of separating into oil and curds. The Swiss softens the sharpness of the Cheddar and prevents the mix from becoming overly one-dimensional. Finally, the two-stage cheese treatment—stirred in and then added as a topping—gives you a creamy interior and a nicely browned, slightly crisp top.
Swap Guide
Make swaps to adjust heat, texture, or what you have on hand—but do it generally rather than by exact measurements.
- To change heat: use a milder or spicier ground sausage (the recipe already allows hot, medium, or mild).
- For different melt characteristics: choose any melty, shreddable cheeses you like in place of the Swiss or Cheddar—aim for one sharper and one mellow to keep balance.
- If you don’t want crackers: serve with toasted bread slices, raw vegetable spears, or sturdy chips.
Appliances & Accessories
Minimal tools are required. You need a skillet (cast iron works well because it’s oven-safe and retains heat), a spatula for breaking up and draining the sausage, and an ovenproof baking dish for the final bake and broil step. If your skillet is ovenproof, you can transfer it directly to the oven to bake, which saves a dish and keeps the dip extra hot.
Other useful items: a fine grater or pre-shredded cheese, a small bowl to hold the reserved sausage, and an oven mitt for the broiling step. A shallow, wide dish gives more surface area for the broiled topping to brown evenly, which I prefer for parties.
Watch Outs & How to Fix
Grease: if you don’t drain the browned sausage well, the dip can be greasy. The recipe instructs draining and reserving a small amount for topping—follow that. If the assembled dip looks oily after baking, blot the surface with a paper towel and finish under the broiler for color rather than longer baking.
Grainy or separated texture: melting the cream cheese too quickly at high heat can make the texture grainy. Keep the skillet over low heat when adding the cream cheese and stir continuously until smooth. If separation happens, remove from heat and stir vigorously; adding a small splash of milk or cream can smooth it back out (use sparingly).
Burned top under broiler: broiling is fast—two minutes can brown quickly. Watch it closely and keep the oven door cracked if your broiler tends to be hot. If the top gets too dark, scrape off the top layer and sprinkle a little more of the reserved Cheddar and broil for just a few seconds.
Warm & Cool Weather Spins
Warm-weather serving: keep things lighter by pairing the dip with fresh cucumber rounds and sliced bell peppers instead of heavy crackers. Serve at room temperature if you don’t want to heat the oven—this dip is still delicious when warm rather than piping hot.
Cool-weather serving: make the dish the centerpiece of a cozy spread. Serve it hot and bubbly straight from the oven with thick-cut toasted bread, pretzel bites, or warm flatbreads. The rich, melted cheeses and sausage feel particularly satisfying when the air is crisp.
Chef’s Notes
Timing tips
Brown the sausage first while you preheat the oven so you’re not waiting on multiple steps. Softening the cream cheese slightly at room temperature for 15–20 minutes cuts the melting time and prevents clumping.
Presentation
Reserve the small portion of cooked sausage as the recipe instructs; scattered on top it signals what’s inside and gives a nice contrast. A final chop of fresh parsley brightens the plate visually and cuts through the richness.
Cooling, Storing & Rewarming
Cool the dip to room temperature but don’t leave it out more than two hours. Store in an airtight container in the refrigerator for up to 3 days. Because this is a cheese-heavy dip, refrigeration helps keep it safe and firm for reheating.
To reheat: transfer to an ovenproof dish and warm at 350°F until hot and bubbling, about 8–12 minutes depending on quantity. For single servings, a microwave works—heat in short bursts, stirring between them to prevent hotspots. If you like a browned top, sprinkle a little of the reserved shredded Cheddar and broil for a minute or two, watching closely.
Ask & Learn
Common questions I get: “Can I make this ahead?” Yes—assemble, bake, cool, and refrigerate. Reheat just before serving and finish under the broiler. “Can I halve or double it?” Yes; keep the cooking times similar for browning and melting, and monitor the baking time—larger volumes may need a few extra minutes.
If you’re experimenting, note any change so you can repeat what works. The balance here is straightforward: proportionally similar amounts of cheese and cream cheese will keep texture consistent; altering the sausage volume will change flavor intensity and texture.
Final Thoughts
This Sausage Dip is one of those go-to recipes that rewards minimal effort with maximum satisfaction. It’s quick to pull together, travels well to a potluck, and stays reliably crowd-pleasing. Follow the steps closely for the best texture: brown the sausage, soften and melt the cream cheese slowly, stir in the shredded cheeses off the heat, then bake and broil briefly for that irresistible top.
Keep a note of any small tweaks you make—the recipe is forgiving, but the best versions come from personal adjustments. Serve it warm, watch it disappear, and enjoy the compliments. If you make it and tweak something you love, I’d be delighted to hear which version became your favorite.
Sausage Dip
Ingredients
Ingredients
- 8 oz.ground sausage hot, medium or mild
- 12 oz.cream cheesecubed and softened
- 1 cupCheddar Cheeseshredded
- 1/2 cupCheddar Cheesefor topping – shredded
- 3/4 cupSwiss Cheeseshredded
- 1 tbspDijon Mustard
- Fresh Parsley
- crackers
Instructions
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, brown the 8 oz ground sausage, breaking it up as it cooks until no pink remains.
- Drain excess grease from the skillet. Scoop out and set aside 2 tablespoons of the cooked sausage for topping; keep the remaining sausage in the skillet.
- Reduce heat to low and add the 12 oz cubed, softened cream cheese to the skillet. Stir continuously until the cream cheese melts and the mixture is smooth.
- Remove the skillet from the heat. Stir in 1 cup shredded Cheddar, 3/4 cup shredded Swiss, and 1 tbsp Dijon mustard until evenly combined.
- Spread the cheese-and-sausage mixture evenly into an ovenproof baking dish.
- Bake for 15–20 minutes, until the dip is hot and bubbling.
- Sprinkle the reserved 1/2 cup shredded Cheddar evenly over the baked dip and scatter the reserved 2 tablespoons of cooked sausage on top. Broil on high for up to 2 minutes, watching closely, until the top cheese is melted and lightly browned.
- Garnish with fresh chopped parsley and serve warm with crackers.
Equipment
- Skillet
- Oven
- Baking Dish
- Broiler
Notes
How to make Sausage Dip Spicier
Try adding green chilies, using hot sausage, tomatoes with chiles (like Rotel), adding a tsp of liquid smoke, or even some cayenne pepper to change the flavor profile. Extra heat is pretty simple when it comes to dips.
