Spicy Italian Sausage Dip

My spicy Italian sausage dip is a guaranteed crowd favorite, made with seasoned pork sausage, fire-roasted tomatoes, and cream cheese. Its mozzarella topping makes it extra cheesy and irresistible. Grab your crostini and dig in! 

Spicy Italian sausage dip recipe

When I’m hosting, I know that a savory dip recipe will always be a hit. Creamy bases, flavorful add-ins, and bread for dipping? Talk about a triple threat. 

Past winners include my Fig Boursin Dip, Garlic Bread Dip, and Buffalo Cauliflower Dip. Each has a special place in my heart (and stomach). 

Today’s dish is no exception, combining fire-roasted tomatoes and pork sausage in my spicy Italian sausage dip recipe. Pepperoncini and red pepper flakes give this recipe a welcome heat, cutting through layers of cream cheese and shredded mozzarella. 

Cheesy, spicy, and tangy – it’s a savory lover’s dream dip. Want to make your own? Follow along!

Ingredients needed

Here’s a little bit about everything that goes into my spicy Italian sausage dip. 

• Yellow onion: ½ large yellow onion gives this dip a great flavor base. I cook it down with a bit of olive oil, just before adding the pork sausage. 
• Pork sausage: Pork sausage is versatile, cost-effective, and absorbs flavors well. This recipe calls for 1lb. Other sausage types, like beef or a plant-based sausage, would also work in this dish. 
• Cream cheese: For a creamy addition, this dip uses 16oz of softened cream cheese. 
• Fire-roasted tomatoes: 15oz of fire-roasted tomatoes adds a cutting acidity and smoky flavor that pairs well with its creamy counterpart. 
• Pepperoncini rings: Pepperoncini gives this dip a mild heat and a vibrant tang. You’ll need one cup.
• Shredded mozzarella: I use mozzarella both in the spicy sausage dip base and as a browned topping – 1 cup for each.
• Italian seasoning: You’ll need 1 tsp of Italian seasoning to highlight the flavor profiles in this sausage dip; it combines basil, oregano, thyme, rosemary, and marjoram.
• Salt + pepper: ¼ tsp each of salt and pepper makes this dip even tastier! 
• Red pepper flakes: For a bit more heat, add ½ tsp red pepper flakes. Feel free to adjust based on your spice preference. 
• Crostin or Frito’s scoops: A dip this good calls for an equally delicious dippable! I recommend Crostini or Frito’s scoops for serving. 

Kitchen tools required

To make this spicy Italian sausage dip, you’ll need a few kitchen essentials. 

• Large pan
• Wooden spoon 
• Large mixing bowl
• 9” dip pan or 9×9 square pan

You’ll also want to gather some measuring cups, including 1 cup, 1 tsp, ½ tsp, and ¼ tsp. 

How to make spicy Italian sausage dip

First, preheat your oven to 375F. 

Then, add olive oil to a large pan, heating it over medium-high heat. Once hot, you can add ½ large diced yellow onion and cook for 2-3 minutes. Once fragrant, add 1lb of pork sausage, breaking it up with a wooden spoon. Cook until the pork is fully cooked through and no longer pink. 

Next, in a large bowl, add 16 oz softened cream cheese, cooked sausage and onion, 15oz fire roasted tomatoes, 1 cup pepperoncini rings, and 1 cup of shredded mozzarella. Season with 1 tsp Italian seasoning, ¼ tsp salt, ¼ tsp pepper, and ½ tsp red pepper flakes. Mix well until combined. 

Add your mixed Italian sausage dip into a 9” dip pan or a 9×9 square pan. Top with the remaining 1 cup of mozzarella, then bake for 20 minutes. For the last 3-4 minutes, turn your oven to broil to achieve a browned cheesy topping. 

Let cool for 10 minutes, then dig in with crostini or Frito’s scoops!

Recipe tips

Below are some common spicy Italian sausage dip questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve spicy Italian sausage dip

Serve your spicy sausage dip warm – as these ingredients cool, they’ll thicken slightly, and the flavors will become less pronounced. For parties, a crockpot works well to maintain the dip’s texture and flavor. 

This spicy sausage dip makes a perfect appetizer, served with crostini, Frito’s scoops, pretzel bites, or even veggie sticks. 

This dip can also be eaten as a main dish if you prefer. I recommend serving it along with a nutritious accompaniment like a large green salad or a side of roasted broccoli. 

Can I make this Italian sausage dip vegetarian? 

Though this Italian dip uses pork sausage as its protein base, you can absolutely swap this for a plant-based variety. 

I suggest a vegan Italian sausage, as this will pair best with the other ingredients. Some favorites include:

• Hot Italian Beyond Meat Sausage
• Field Roast Italian Sausage
• Impossible Italian Sausage
• Abbot’s Plant-Based Italian Sausage

How spicy is this Italian sausage dip? 

This dip has a nice heat from its pepperoncini rings and red pepper flakes. I’d say it would be mild to most, though leaning medium for the most heat-sensitive. 

For a spicier dip, opt for a spicy Italian pork sausage, or increase your use of red pepper flakes. 

To keep this dish mild, reduce or omit the red pepper flakes completely.

Is this Italian sausage dip gluten-free?

This recipe can absolutely be made gluten-free, depending on the sausage you choose. Some sausage brands will include wheat and other glutenous fillers. Look for a certified gluten-free label on the packaging to be sure. 

Otherwise, opt for Frito’s scoopables over crostinis to keep your dish celiac-safe. 

Storing leftovers

Let any leftover Italian dip cool completely before transferring to an airtight container. Store leftovers in the refrigerator for 3-4 days.

Reheat covered leftovers in the oven at 325F for 15-25 minutes. Stir the dip halfway through for even heating. 

This dip should not be frozen, as the cream cheese and mozzarella will become grainy once thawed. 

If you liked this recipe, you’ll want to try these!

Looking for some savory appetizer inspo? I’ve got you covered with these fan favorites: 

• Hot Honey Meatballs
• Sausage Puff Pastry Twists
• Pesto Tortellini Bites
• Mediterranean Chickpea Salad
• Soft Pretzel Bites Recipe with Beer Cheese

Recipe by Erin Antoniak and Photos by Bake and Bacon