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This hot, cheesy, and easy 4-ingredient sausage dip is the perfect appetizer for football tailgates, Game Day watch parties, and holiday gatherings!
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If you’re looking for even more party-friendly dip recipes, don’t miss our beer cheese dip, this 5-minute corn dip, an easy shrimp dip, and this sweet cream cheese apple dip!
Grab a cold beverage, because this hot sausage dip is the ultimate indulgent snack or party appetizer to share with friends and family. It’s ooey, gooey, rich, and oh-so-cheesy! We love it with scoopable corn chips (like Fritos), big homemade soft pretzels, regular crunchy pretzels, potato chips, cut-up raw vegetables, or chunks of crusty bread.
Why You’ll Love This Sausage Dip
This recipe came from my friend Sallie’s mom, Debbie, who originally received it from her friend, Susan. It’s one of those great dishes that friends share with each other, because it’s always a hit! Everyone loves this sausage dip because it’s:
- Easy. There are no special cooking skills required for this decadent dip. Just brown the sausage in a skillet, stir everything together, and bake.
- Affordable. Made with just 4 ingredients, this simple dip will not break the bank!
- Convenient. If you’re playing hostess for a party, you definitely don’t want to be standing over a hot stove making appetizers at the last minute. Instead, stir this dip together in advance and then just pop it in the oven when your guests arrive.
- Versatile. Offer this dip alongside tortilla chips, Fritos, crackers, pretzels, soft pretzels, or veggies. Anything goes! You can also play around with the ingredients, using whichever options your family prefers. For instance, make it a spicy sausage dip with hot pork sausage, try Italian sausage, or add some cheddar cheese or Velveeta cheese instead of just the Parmesan. It works well for football parties, holiday appetizers, family movie nights, and more!
Ingredients for Sausage Cheese Dip
This is just a quick overview of the ingredients that you’ll need for a pan of sausage dip. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Ground pork sausage: I used Jimmy Dean country mild pork sausage, but any similar variety of breakfast pork sausage will work. Use a hot sausage if you like a spicy dip.
- Mexicorn: this is a combination of corn, red bell peppers, and green bell peppers. If you can’t find this, you can sub with a can of regular corn, and add diced pimentos for extra color.
- Mayonnaise: we always use Duke’s mayo for the creamy base of this dip.
- Grated Parmesan cheese: use a wedge of Parmesan that you finely grate by hand, or take a shortcut and use the pre-grated stuff. Both work well!
How to Make Sausage Dip
Debbie sent me this recipe, which she received from her friend Susan (of chicken and dumpling fame!). The best recipes are always those that are tried-and-true, long-loved recipes shared among friends and family. This recipe for sausage dip is no exception!
I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Brown the sausage in a large skillet on the stove top.
- Combine the sausage with the three remaining ingredients.
- Transfer to a small baking dish.
- Bake for 25-30 minutes.
- Garnish and serve!
Serving Suggestions
Whether you’re serving this snack on a holiday buffet, as a party appetizer, or for a Super Bowl get-together, here are some of our favorite foods to pair with sausage dip:
- Soft pretzels (use our favorite Auntie Anne’s copycat homemade recipe, or buy frozen soft pretzels or soft pretzel bites at the store)
- Crunchy pretzels or pretzel sticks
- Potato chips, corn chips (like Fritos Scoops), or tortilla chips
- Crusty bread or baguette cut into cubes or slices
- Crackers
- Raw vegetables, such as carrots and celery sticks
- Raw, steamed, or roasted broccoli or cauliflower
Preparation and Storage Tips
- Prep Ahead: assemble the dip up to 24 hours in advance, but do not bake. Cover and store in the fridge. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. Bake as instructed.
- This dip is best served immediately after baking. If you’d like to keep it warm, transfer the hot dip to a fondue pot or a slow cooker on the “warm” setting.
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days, but may have a slightly grainy texture when reheated. Warm in the oven or in the microwave.
- Do not freeze the dip, as dairy-based recipes have a tendency to “break,” separate, or curdle when thawed.
Recipe Variations
- For a spicy dip, use hot sausage or spicy sausage rather than mild ground pork sausage. You can also stir in some crushed red pepper flakes, cayenne, or minced jalapeno peppers.
- Swap out the corn and use a 10-ounce can of Rotel diced tomatoes and green chilies. Just make sure that you strain off the juices from the rotel tomatoes so that they don’t water down the dip.
- If you can’t find a can of Mexicorn, substitute with a regular can of diced corn. You might like to add some diced pimentos for extra color, too!
- Try a variety of cheeses. For instance, sub grated cheddar cheese or Velveeta cheese for half of the Parmesan cheese.
- Add other seasoning or spices to the dip. Try chili powder, paprika, cumin, garlic powder, or onion powder, for instance.
- Use ground beef instead of sausage (it just won’t have quite as much flavor, so you may need to add extra seasoning).
- To serve a larger crowd, double all of the ingredients and bake the dip in a 2-quart dish.
Tips for the Best Sausage Dip Recipe
- I used a wedge of Parmesan that I finely grated by hand. If you prefer, Debbie said that she uses a bag of pre-grated Parmesan cheese for an easy shortcut that works just as well!
- Drain the excess grease off of the sausage really well so that your dip isn’t greasy after baking.
- Garnish with sliced green onion or chopped fresh herbs (such as parsley, basil, or chives) for color and added flavor. You can also stir green onion into the dip itself.
More Easy Dip Recipes to Try
Beer Cheese Dip
25 minutes mins
4-Ingredient Cream Cheese Apple Dip
5 minutes mins
5-Minute Corn Dip
5 minutes mins
4-Ingredient Sausage Dip
Ingredients
- ½ lb. ground pork sausage (use hot or mild sausage — whichever you prefer)
- 1 (11 ounce) can Mexicorn, drained
- 1 cup mayonnaise (I use Duke’s brand)
- 1 cup grated Parmesan cheese (both freshly-grated Parmesan and pre-grated Parmesan work well)
- Optional garnish: paprika; sliced green onion; chopped fresh chives or other herbs
- For serving: Fritos or other corn chips, crackers, toasted baguette, veggies, pretzels
Instructions
- Preheat oven to 375°F. Cook the sausage in a skillet over medium heat until no longer pink, using a wooden spoon to break up the meat as it browns. Drain off grease, and transfer to a large bowl.
- Add the corn, mayonnaise, and Parmesan cheese. Stir gently to combine.
- Transfer the mixture to a greased 1-quart baking dish. Place the dish on a rimmed baking sheet to catch any drips. Bake until hot and bubbly, 25-30 minutes.
- Sprinkle with paprika or garnish with green onions or herbs. Serve with your favorite “dippers.”
Notes
- I used a wedge of Parmesan that I finely grated by hand. If you prefer, Debbie said that she uses a bag of pre-grated Parmesan cheese for an easy shortcut that works just as well!
- Drain the excess grease off of the sausage really well so that your dip isn’t greasy after baking.
- Garnish with sliced green onion or chopped fresh herbs (such as parsley, basil, or chives) for color and added flavor. You can also stir green onion into the dip itself.
I’m sorry i forgot to tell you this shortcut for the sausage corn dip.
Use 4 Pattie’s of Jimmy Dean’s already cooked sausage Pattie’s. Just chop them up into small pieces. I have done this. I try to keep those precooked sausage Pattie’s in the freezer.
Or, I haven’t tried this because I’m not sure how much to use, but I guess you could use Jimmy Dean’s cooked sausage crumbles.
I keep the crumbles in the freezer to use when I make Naan bread pizzas.
Thanks, Debbie! This sounds great.