4-Ingredient Sausage Dip

An easy, cheesy sausage dip with corn is always a crowd-pleasing snack!

Course Appetizer

Cuisine American

Keyword sausage cheese dip, sausage dip, sausage dip recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 358kcal

Author Blair Lonergan

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

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.”

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.