Sausage Dip
Warm baked sausage and cheese dip served hot, garnished with parsley and served with crackers.
Servings: 4 servings
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
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.
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.