Sausage Cream Cheese Dip Quick Savory

With three types of cheeses, sour cream, mayo, sausage, and red bell pepper this sausage cream cheese dip is irresistible! Whip up some Spinach Dip Bites, Fiesta Pinwheels, or Caesar Salad Cups to round out your party spread!

a go-to appetizer

I’ve said it before… I’m a dipper! Anything I can dip, is a good thing 🙂 I especially love cheesy dips. We have made some yummy dips in the past, like this Buffalo Chicken dip or this Green Chili Chicken Enchilada Dip. We’ve learned that you can get really creative when it comes to making dips, and that if cheese is involved – they’re always good! We recently saw a recipe from an old church cookbook for a Cheesy Sausage Dip and decided to put it to the test. Well, we tried it, and give it a big thumbs up! We always love having great dip recipes on hand because we tend to have tons of family functions and parties to go to. We know this sausage dip will be great for those functions because it’s simple and so good.

How to make Sausage Dip

Like I said before, this recipe is so simple. It literally takes MAYBE 10 minutes of active prep time, and then you just pop it in the oven to bake so it gets all warm and bubbly. SAUSAGE. Cook the sausage in a large skillet over medium heat. Cook until no longer pink and it’s crumbled. Drain excess fat. MIX + SERVE. Stir in the can of Rotel and the shredded cheese. Mix until cheese has melted and is combined with the sausage crumbles. Serve warm. It’s so easy, there’s no reason not to try it! We’re all about simple recipes and love the flavor this sausage gave. The peppers were also a great addition! We got this recipe from a family friend and it called for onion, and we took it out. But other than that, we kept it the same and loved it!! Either way you make it, this would be a good recipe to make for your next gathering because it does not disappoint!

Serving Tips

Best chips: You can use a wide variety of “dippers” for this recipe

Tortilla chipsRitz crackersBenton crackersToasted baguette slices

You can even wrap it in a tortilla for a cheesy burrito or in a large piece of lettuce for a lettuce wrap.

Storing Info

STORE this dip tightly covered in the fridge for up to a week. Cover the pan to avoid extra browning and reheat it at 350 degrees for about 15 minutes, or until warmed through. Freeze for up to 3 months and it will be fine. Let it thaw on the counter for a couple hours before reheating. To make ahead, assemble the dip 24 hours ahead of time and then pop it in the oven right before serving.