Spicy Italian Sausage Dip
This spicy Italian sausage dip has a delicious smokiness from smoked paprika and smoked Gouda.
Servings: 4
Calories (Estimated): 512kcal
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)
Instructions:
- 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.
