Hot Italian Sausage Dip
game day / apps
A spicy, ooey-gooey, creamy sausage dip made with hot Italian sausage and dipped with warm toasted baguettes for the ultimate appetizer!
Since moving down south, there is one thing I’ve learned you will always see at a game day spread: Sausage Dip. It’s a cream cheese based dip with crumbled breakfast sausage and Rotel tomatoes. So simple but SO good.
I’m taking it up a notch and making it Italian-style and extra spicy! I’m using hot Italian sausage with sautéed peppers and onions, mozzarella and provolone cheese for some added depth of flavor, and some fresh herbs to top it off. Served on some toasted baguettes, it will literally make your mouth water!
Here are the Ingredients for this Hot Italian Sausage Dip:
Vegetables - Red & Orange Bell Peppers, White Onion, Parsley, Garlic
Seasonings - Salt, Pepper, Red Pepper Flakes
Dairy - Cream Cheese, Provolone, Mozzarella
Pantry - Olive Oil, Fire Roasted Tomatoes
Protein - Hot Italian Sausages
Hot Italian Sausage Dip
A spicy, ooey-gooey, creamy sausage dip made with hot Italian sausage and dipped with warm toasted baguettes for the ultimate appetizer!
Ingredients
- 5 hot Italian sausage links or 16 oz ground sausage
- 4 large bell peppers, diced
- 1 large white onion, diced
- 1 large garlic clove, minced or grated finely
- 1 8 oz package of cream cheese
- 1 14.5 oz can fire roasted tomatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch red pepper flakes
- 1 cup provolone, shredded, divided
- 1 cup mozzarella, shredded, divided
- 1/4 cup fresh parsley, chopped
- baguette, sliced
Instructions
- Preheat oven to 350 F.
- In an oven safe pan, add the olive oil. Crumble the sausage into the pan and brown it on medium heat, breaking up the sausage as it cooks. I use a potato masher to continue to break it up into small pieces. Once the sausage is completely browned and cooked through, remove the sausage from the pan but leave the juices.
- Lower the heat and add the diced bell peppers and onions. Cook until they start to soften and become translucent. Add the garlic, salt, pepper, and red pepper flakes. Add in the fire roasted tomatoes and cook on low until starting to bubble slightly.
- Stir in the cream cheese, half the shredded cheese, and the parsley. Once the cheese has melted and it is all combined, add the rest of the cheese on top. Bake in oven for 20-30 minutes until it is bubbling on the edges. Broil for 4 minutes to get the cheese on top to get a little crusty.
- After you put the dip in the oven, you can slice the baguettes and drizzle with some olive oil to add to the oven. Bake for 15 minutes, flipping halfway through. Don't broil the baguette.
- Serve with more fresh parsley and enjoy!
- Tip: you can also make this in the crockpot
- In a pan, add the olive oil. Crumble the sausage into the pan and brown it on medium heat, breaking up the sausage as it cooks. I use a potato masher to continue to break it up into small pieces. Once the sausage is completely browned and cooked through, remove the sausage from the pan but leave the juices.
- Lower the heat and add the diced bell peppers and onions. Cook until they start to soften and become translucent. Add the garlic, salt, pepper, and red pepper flakes.
- Add the sausage, peppers and onions to the crockpot. Then add the fire roasted tomatoes, cream cheese, shredded cheeses, and parsley. Stir together.
- Cover Crockpot with lid and set to LOW heat for 1 hour. Stir mixture occasionally to incorporate ingredients and to prevent sticking or burning.
- When cream cheese is completely melted and ingredients are well combined, switch Crockpot from LOW to Keep Warm.
- Serve with the toasted baguettes and enjoy!
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