Spicy Sausage Dip

People, let me tell you. This stuff may not look pretty, but it is heaven on earth.

I originally found a similar recipe from Annie’s Eats, a fantastic food blog with really eye-popping photos, and decided it was one of many of Annie’s creations that I really had to try. I searched around for variations of the recipe and found one that I thought would be SO irresitible. As always, though, I never go entirely by the book, so I added a little more of this and that and am so excited to share it with you. Especially with Superbowl weekend coming up, this is one dip you definitely don’t want to miss!

Oh, and just a precaution: I’m not a big fan of LOTS of spice, so even though this recipe includes two very spicy peppers, the cream cheese and sour cream prevent the spice from being overkill. If you and your guests like your food pretty spicy, just add another minced pepper – it won’t kill anyone.

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Print Recipe

Spicy Sausage Dip

Yield: Makes 5 cups


1 pound Italian or pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
1 14.5-oz. can diced tomatoes
2 serrano chili peppers, minced (if you like lots of spice, add another pepper)
1 8-oz. package cream cheese, cubed
1 1/2 cups sour cream
1 tsp. chili powder
Salt and pepper, to taste


In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and chilies. Add spices. Add cream cheese; stir until melted. Stir in sour cream. Bring to a boil. Reduce heat. Simmer uncovered for 20 minutes, stirring occasionally.

Transfer to a fondue pot to keep warm. If using the next day, store in the refrigerator and reheat at 350 degrees for 20-25 minutes. Serve with tortilla chips or your favorite crackers.