Spicy Sausage Cheese Dip – Spicy Southern Kitchen

This ultra creamy and cheesy Spicy Sausage Cheese Dip is perfect for game day or anytime you have a crowd of hungry people gathered. It’s easy to make and has a full pound of sausage for lots of meaty flavor. Set it out with a bowl of tortilla chips and watch it disappear.

Spicy Sausage Cheese Dip


For the heat I used a jalapeno pepper and a can of Hot Rotel Tomatoes. A full 8 ounces of cream cheese makes this sausage dip really creamy and 8 ounces of cheddar cheese gives it lots of cheese flavor. I also add 2 tablespoons of tomato paste for flavor.

How To Serve

This Spicy Sausage Cheese Dip is great for those who prefer real cheese in their dips.

This is a dip that’s so easy and so tasty, you’ll find yourself making it again and again. It’s great served with tortilla chips or Frito Scoops. Makes a great game day dip or party appetizer or a wonderful addition to taco night.

Spicy Sausage Cheese Dip made with real cheese.

Tips For Making Spicy Sausage Cheese Dip

  • Instead of buying preshredded cheese, buy and 8-ounce block of cheese and shred it yourself. The flavor is much better when you shred your own.
  • Instead of baking the dip in the oven, put it in a 4-quart crock pot and heat it on LOW until the cheese is melted and warm.

Variations and Substitutions

  • Use ground beef or chorizo in place of sausage.
  • Use half cheddar cheese and hlaf Monterey Jack cheese for a milder cheese flavor.
  • Add a small can of diced green chilies.
  • Instead of using jalapeno, add a few finely chopped chipotle peppers in adobo sauce.

How To Store

Leftovers can be kept in an airtight container in the refrigerator for 3 to 4 days and reheated on the sotve or in the microwave.

Spicy Sausage Cheese Dip

More Crowd Pleasing Dips

  • Preheat oven to 350 degrees and lightly grease a baking dish.

  • Brown sausage in a large pan, breaking it apart as it cooks and add onion and jalapeno when it is about halfway cooked.

  • When sausage is cooked through and onion is soft, add tomato paste. Stir it in well and cook for 1 minute.

  • Turn heat to low and add cream cheese chunks and about 3/4 of the cheddar cheese. Stir until cheese melts.

  • Add can of Rotel tomatoes (undrained). Stir to mix thoroughly and then transfer mixture to baking dish.

  • Sprinkle remaining cheese on top. Bake 15 minutes. Sprinkle green onions on top.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Calories: 271kcal | Carbohydrates: 4g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 476mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 1mg

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Originally posted October 27, 2017.

Tortilla chip scooping up cheese dip.

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