Total Time: 40

This spicy Italian sausage dip is creamy, tangy, smoky and has nice chunks of sausage that give you something to bite into. The two ingredients that make it special are smoked paprika and smoked Gouda. The smokiness works great with the fennel flavor of the Italian sausage and makes this dip a fantastic appetizer with a short ingredient list.

Spicy Italian sausage dip in a cast iron pan.

Recipe ingredients:

I got the idea for this dip from this broccoli soup with Italian sausage that I created a few years ago. The soup combines smoked paprika, Italian sausage and cheese and I thought that combination would be great as a dip. And it turns out, it is!

Smoked paprika, cream cheese, sour cream, onion, oil, smoked Gouda and Italian sausage.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Saute minced onion and cook the sausage.

Cooked Italian sausage with paprika in a pan.

Stir in smoked paprika.

Whipped cream cheese and sour cream in a bowl.

Whip cream cheese and sour cream in a bowl.

Spicy Italian sausage dip in a mixing bowl.

Whip in the cooked sausage and the cheese. Transfer to a baking dish and bake until hot and bubbly.

How to serve it:

I love to eat this dip with garlic bread but it's also great with raw or cooked vegetables or even plain bread.

Full Recipe

Author: Nicole B.

Spicy Italian Sausage Dip

This spicy Italian sausage dip has a delicious smokiness from smoked paprika and smoked Gouda.

Print Version (does not include images) Pin Recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4

Course: Appetizer

Cuisine: Italian, World

Calories: 512

Ingredients Equipment Method Nutrition Notes

Equipment:

measuring cups and spoons
kitchen scale
knife and cutting board
cast iron or non-stick pan
wooden spoon
standing or handheld mixer with mixing bowl
cheese grater
casserole or baking dish(es) with a total capacity of 3 cups

Ingredients:

▢ ½ tablespoon mild olive oil
▢ ¼ cup minced onion
▢ 11 ounces bulk hot Italian sausage meat* (broken up into bite-sized pieces)
▢ ½ tablespoon smoked hot paprika
▢ 8 ounces full-fat block cream cheese (softened)**
▢ ¾ cup full-fat sour cream**
▢ 3 ounces grated smoked Gouda (about ¾ cup)

Method:

Heat the oven to 325 degrees F.
Heat the oil in a cast iron or non-stick pan until shimmering. Add the onion and cook until starting to soften (2 to 3 minutes).
½ tablespoon mild olive oil, ¼ cup minced onion
Add the sausage chunks and cook until no longer pink and starting to brown on the edges. Stir in the smoked paprika, then take off the heat and let cool for a few minutes.
11 ounces bulk hot Italian sausage meat*, ½ tablespoon smoked hot paprika
In a mixing bowl, whip cream cheese and sour cream together until smooth.
8 ounces full-fat block cream cheese (softened)**, ¾ cup full-fat sour cream**
Add the cooked sausage to the mix and whip until combined. Whip in the smoked Gouda.
3 ounces grated smoked Gouda
Transfer the mix to the baking dish(es). Note that the dip will rise a little bit in the oven so don't overfill the baking dishes.
Bake, uncovered, until hot and starting to bubble on the edges (15 to 20 minutes).

Recipe notes:

*You can buy either bulk meat or buy actual sausages and remove the casings.

**It's important to use full-fat cream cheese and sour cream for this dip. Low- or reduced-fat products won't melt properly and can separate during baking.

Storage and reheating: Store any leftover dip in an airtight container in the fridge for up to 2 days. Reheat in the oven at 325 degrees F.

Make ahead instructions: Prepare the dip up to 24 hours ahead but don't bake it yet. Transfer to an airtight container and store in the fridge. Bake when you're ready.

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Nutrition (estimate only):

Calories: 512kcalCarbohydrates: 9gProtein: 27gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 116mgSodium: 1156mgPotassium: 469mgFiber: 0.5gSugar: 6gVitamin A: 850IUVitamin C: 3mgCalcium: 410mgIron: 1mg

More delicious meat dips:

Ground Beef Cream Cheese Dip