Description
This Spicy Italian Sausage Dip is a creamy, cheesy appetizer bursting with bold flavors from spicy Italian sausage, tangy pickled peppers, and a blend of mozzarella and Parmesan cheeses. Perfectly baked to bubbly perfection and topped with a golden broil finish, it’s ideal for serving with toasted baguette slices or tortilla chips at your next gathering.
Ingredients
Scale
Sausage and Veggies
- 1 lb. Johnsonville spicy Italian sausage, crumbled (ground or uncased links)
- 1 (12 oz) can diced tomatoes, drained well
- 1/2 cup pickled banana peppers, diced (drained well)
- 1/2 cup pickled cherry peppers, diced (drained well)
Cheeses
- 2 cups mozzarella, shredded (divided)
- 3/4 cup Parmesan, grated
- 1 block cream cheese, softened
Seasonings
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- Freshly grated black pepper, to taste
For Serving
- Toasted buttered baguette slices or tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Cook Sausage: In a skillet over medium heat, cook the crumbled spicy Italian sausage until fully cooked and browned. Drain off any excess grease to prevent the dip from becoming too oily.
- Mix Ingredients: In a large mixing bowl, combine the softened cream cheese and seasonings (garlic powder, Italian seasoning, red pepper flakes, and freshly ground black pepper). Stir until smooth. Add the cooked sausage, diced tomatoes, banana peppers, cherry peppers, Parmesan, and 1.5 cups of shredded mozzarella. Mix thoroughly to blend all flavors.
- Bake Dip: Transfer the mixture to a greased 9×13-inch baking dish, spreading evenly. Sprinkle the reserved 1/2 cup mozzarella on top. Bake in the preheated oven for 15 minutes until heated through.
- Broil to Finish: After baking, switch the oven to broil and cook for an additional 2-3 minutes until the cheese topping is bubbly and golden brown.
- Serve: Remove from oven and serve immediately with toasted buttered baguette slices or tortilla chips for dipping.
Notes
- Drain canned tomatoes and pickled peppers thoroughly to avoid excess moisture in the dip.
- For extra spice, add more red pepper flakes or use hotter pickled peppers.
- You can prepare the dip a day ahead and refrigerate before baking; just increase baking time slightly if baking from cold.
- Swap mozzarella for provolone or fontina for a different cheese flavor if desired.
- Butter and toast the baguette slices just before serving for perfect crispness.
