This warm Jalapeno Sausage Dip is the perfect blend of cheesy, creamy, and spicy flavors. Everyone will love this crowd-pleasing recipe for your next party or get-together.
Serve it with toasty slices of baguette or tortilla chips, you choose.
You’re going to love this dip! It’s the perfect blend of gooey cheeses, savory Italian sausage, and spice from the fresh jalapenos. But don’t worry this dip is mild because we remove the pith and seeds, basically it won’t burn your tastebuds off but you’ll still get the delicious jalapeno flavor.
Aside from being delicious, it’s also an effortless recipe. You cook the pork sausage in the same skillet you bake the dip in. And when you’re broiling the cheese you can also be toasting the baguette slices. It can also be made up to 2 days ahead of time which is great for prepping during the holidays or getting organized days before hosting a party.
It’s a great recipe. And for more jalapeno recipes, try my quick pickled jalapenos, jalapeno artichoke dip, chili cheese nachos, or this jalapeno simple syrup that tastes delicious in a spicy margarita mocktail.
Jalapeno Sausage Dip Ingredients
Here’s everything you will need to make this yummy dip and a few important notes too. Keep reading!
- Pork Sausage: I use the stuff that comes in a roll and is Italian seasoned.
- Cream Cheese: Softened to room temperature and make sure it’s full fat, reduced fat tastes funky.
- Sour Cream: Also brought to room temperature and full fat.
- Seasonings: Garlic powder, Italian seasoning, salt and black pepper.
- Fresh Jalapenos: Finely diced without the seeds, or you can use canned jalapenos.
- Cheeses: Shredded mozzarella for stringy cheese pulls and parmesan cheese for a deep nuttiness.
- Dippers: I use toasted baguette slices but tortilla chips or butter crackers taste really good with it too.
You’ll also want to grab a cast iron skillet or broiler safe baking dish like enameled ceramic. Some glass dishes are also broiler safe but not always.
How to Make Jalapeno Sausage Dip
1. Cook the sausage in your cast iron skillet until cooked through and crumbled. Remove the sausage, drain off the grease, and set your skillet aside because we are putting the dip in it.
2. Whip together the cream cheese, sour cream, garlic powder, and Italian seasoning. Fold in the pork sausage, jalapenos, parmesan cheese, and mozzarella cheese (reserve a 1/2 cup of the mozzarella). Spread it into your skillet and top with remaining mozzarella cheese.
3. Bake for 15 minutes and then broil on low until golden brown and bubbly. Remove it from the oven and pop your toasted baguette slices under the broiler for 5 minutes or until slightly toasty. Serve together warm!
Storing Leftovers
Any leftover Jalapeno Sausage Dip can be stored in the refrigerator and in an airtight container for up to 4 days. Either eat it cold or warm it up on the stove top or in the microwave. I do not recommend freezing this dip because the texture when it unthaws is clumpy and gross.
Make This Dip Ahead of Time
My Jalapeno Sausage Dip is great for making a day or two ahead. You’ll cook the sausage, combine the dip, and spread it into the skillet and top it with cheese. But instead of popping it into the oven, cover it tightly and refrigerate until you’re ready to bake it.
2 Important Recipe Notes
Adjust the spice level. For a mild dip you will want to remove the white pith and seeds from the jalapenos. Medium dip remove the pith and seeds from half of the jalapenos. For a super spicy dip leave the pith and seeds from all the jalapenos.
A super creamy base. To avoid lumpy dip the cream cheese and sour cream needs to be softened to room temperature before whipping it together. This can take 30 minutes or more depending on the temperature of your kitchen.
Frequently Asked Questions (FAQ’s)
More Dip Recipes You Might Like
Jalapeno Sausage Dip
EQUIPMENT
- 9" Cast Iron Skillet - or other broiler safe dish
INGREDIENTS
- 1 pound ground pork
- 8 ounces cream cheese - full fat, brought to room temperature
- 1 cup sour cream - full fat, brought to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4-6 jalapenos - fresh, diced in small pieces (include seeds to for really spicy dip) OR 1/4 cup canned jalapenos drained
- 2 cups mozzarella cheese
- ⅓ cup parmesan cheese
- salt and pepper - to taste preference
- 1 baguette - cut into 1/4" slices
INSTRUCTIONS
- Preheat oven to 375 °F.
- In a 9" cast iron skillet, cook the sausage in a skillet over medium heat until crumbled and cooked through. Remove the sausage, strain away grease, and set the skillet aside.
- Using a hand-mixer or stand-mixer, whip together the cream cheese, sour cream, garlic powder, and Italian seasoning until fluffy.
- Fold in the crumbled pork, diced jalapenos, parmesan cheese, and 1½ cups of mozzarella cheese until everything is well incorporated.
- Spread the dip into skillet and top with remaining ½ cup of mozzarella cheese.
- Bake for 20 to 25 minutes or until bubbly. Turn off oven and turn broiler on low (450 °F). Broil for 2 to 3 minutes or until golden brown. Remove dip.
- Place baguette slices on a baking sheet and place in the oven to broil until toasty (about 3 to 5 minutes). Remove them from the oven and serve hot with the dip.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing is not recommended.
MAKE AHEAD INFORMATION
- Cook the sausage, combine the dip, and spread it into a dish and top it with cheese. Cover tightly and refrigerate for up to 2 days before baking and serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
