Hot Sausage & Cheddar Game Day Dip

This sausage cheese dip is the hot, bubbling dish that disappears first at a football party. Browned hot breakfast sausage, cream cheese, sour cream, diced tomatoes with green chiles, and plenty of freshly shredded sharp cheddar bake together into a thick, scoopable dip that holds onto a tortilla chip without sliding off.

It’s rich, but not greasy or salty. The sausage fat is drained, the tomatoes are drained so the dip doesn’t turn runny, and there’s no added salt, because the sausage, cheese, and canned tomatoes already bring plenty. You need about 50 minutes and one skillet, one bowl, and one baking dish.

Why You’ll Love This Recipe

• Big flavor from a short list: Hot sausage and green chiles bring the heat, smoked paprika and cumin add a little depth, and sharp cheddar makes it taste unmistakably cheesy.
• Scoopable, not runny or greasy: Draining the sausage and the tomatoes, and using a balanced amount of sour cream, gives a dip that’s creamy but thick enough for a sturdy chip.
• Real cheese that melts smoothly: Cheddar shredded from a block melts into the cream cheese instead of turning grainy or oily.
• Make-ahead friendly: Mix it up to a day early and bake it when the guests arrive.
• Built for game day: It bakes in an 8×8-inch dish and feeds about 10 people as part of a snack spread.

Ingredients

Prep: 10 minutes  |  Cook: 35 minutes  |  Rest: 5 minutes  |  Total: 50 minutes  |  Yield: about 5 cups, 10 servings (1/2 cup each)

Equipment: 12-inch skillet, wooden spoon or potato masher for crumbling, large spoon, paper towels, fine-mesh strainer, large mixing bowl, sturdy spatula or hand mixer, 8×8-inch baking dish or other 1 1/2- to 2-quart baking dish, box grater

• 1 pound bulk hot pork breakfast sausage (such as Jimmy Dean Hot)
• 1/2 cup finely diced yellow onion (about 1/2 small onion)
• 1 garlic clove, minced
• 1 can (10 ounces) diced tomatoes and green chiles (such as Rotel Original)
• 8 ounces full-fat cream cheese, softened and cut into cubes
• 1/2 cup full-fat sour cream
• 8 ounces sharp cheddar cheese, shredded from a block (about 2 cups), divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 green onions, thinly sliced
• Tortilla chips, corn chip scoops, celery sticks, or toasted baguette slices, for serving

Ingredient Notes

• Hot breakfast sausage: Bulk pork breakfast sausage labeled hot is the classic choice for this kind of dip in the South and Midwest. It’s already seasoned with sage and red pepper, so the dip needs very little else. Mild sausage works if you want less heat, and bulk hot Italian sausage gives a more fennel-forward flavor.
• Diced tomatoes and green chiles: One 10-ounce can (Rotel Original, or a store brand) adds tomato, green chile, and a little acidity that keeps the dip from feeling heavy. Drain it well in a strainer and keep the liquid; a spoonful can loosen the dip if it seems stiff. Undrained, the can adds enough liquid to make the dip runny.
• Cream cheese and sour cream: Full-fat versions matter here. Reduced-fat cream cheese and light sour cream can separate in the oven and leave a watery, greasy dip. Soften the cream cheese on the counter for about 30 minutes, or unwrap it and microwave for 15 to 20 seconds, so it mixes in without lumps. Half a cup of sour cream loosens the cream cheese just enough; more makes the dip soupy.
• Sharp cheddar: Shred your own from an 8-ounce block. Bagged shredded cheese is coated with starch and anti-caking agents that keep it from melting smoothly, and it can turn the dip grainy. Sharp cheddar has more flavor than mild, so the dip tastes cheesy without needing extra cheese.
• No added salt: Sausage, cheddar, cream cheese, and canned tomatoes are all salty, so the recipe doesn’t call for salt. Taste the mixture before baking if you like; it should already be well seasoned.
• Dippers: Choose something sturdy. Thick tortilla chips and corn chip scoops hold the most dip. Celery sticks, bell pepper strips, and toasted baguette slices are good alongside.

How to Make Sausage Cheese Dip

1. Heat the oven: Heat the oven to 350°F with a rack in the middle position. Set out an 8×8-inch baking dish or another 1 1/2- to 2-quart baking dish; there’s no need to grease it.
2. Brown the sausage and onion: Put the sausage in a 12-inch skillet over medium-high heat and cook, breaking it into small crumbles with a wooden spoon, for about 4 minutes. Add the onion and cook for 3 to 4 minutes more, until the sausage is browned with no pink remaining (160°F) and the onion is soft. Stir in the garlic and cook for 30 seconds.
3. Drain the fat and the tomatoes: Tilt the skillet and spoon off the fat, then transfer the sausage mixture to a plate lined with paper towels and blot the top. Pour the diced tomatoes and green chiles into a fine-mesh strainer set over a small bowl, press gently, and let them drain; keep the liquid.
4. Mix the dip: In a large bowl, beat the cream cheese, sour cream, smoked paprika, and cumin with a sturdy spatula or hand mixer until smooth. Stir in the warm sausage mixture, the drained tomatoes, and 1 1/2 cups of the cheddar until evenly combined. The mixture should be thick but spreadable; if it’s very stiff, stir in 1 to 2 tablespoons of the reserved tomato liquid.
5. Top and bake: Spread the dip in the baking dish in an even layer and sprinkle the remaining 1/2 cup cheddar over the top. Bake for 20 to 25 minutes, until the edges are bubbling and the cheese on top is melted.
6. Rest and garnish: Let the dip rest for 5 minutes so it thickens slightly and is easier to scoop. Sprinkle with the green onions.
7. Serve: Serve hot with the tortilla chips, corn chip scoops, celery sticks, or toasted baguette slices for dipping.

Tips for Success

• Crumble the sausage small. Small crumbles mix evenly into the cheese, so every chip gets some sausage, and they’re easier to scoop than big chunks.
• Drain, then blot. A pound of pork sausage releases a few tablespoons of fat. Spooning it off and blotting the sausage on paper towels is the difference between a creamy dip and one with an oily layer on top.
• Mix while the sausage is warm. Warm sausage helps soften the cream cheese, so the dip comes together smoothly without lumps.
• Don’t overbake. Once the edges bubble and the cheese melts, it’s done. Longer baking can make the cheddar separate and leave the dip greasy.
• Keep it warm at a party. Transfer the baked dip to a small slow cooker set to WARM, or bake it in a dish you can rewarm in the oven for 10 minutes halfway through the game. Stir before serving.
• Brown the top: For a browned top, broil the dip for 1 to 2 minutes at the end, watching it closely.

Variations and Substitutions

• Milder dip: Use mild breakfast sausage and mild diced tomatoes and green chiles.
• Extra heat: Use hot diced tomatoes and green chiles, or stir 1 finely diced jalapeño into the skillet with the onion.
• Different sausage: Bulk hot or sweet Italian sausage works the same way. Chorizo is very fatty, so drain it especially well.
• Cheese swap: Replace half of the cheddar with pepper jack for more heat, or with Monterey Jack for a softer, stretchier melt.
• Smooth queso version: If you prefer a pourable dip made on the stovetop with processed cheese, try our cheesy sausage queso dip instead.
• Slow cooker: Stir the cooked, drained sausage mixture together with everything except the green onions and the dippers in a 3-quart slow cooker. Cook on LOW for about 2 hours, stirring every 30 minutes, until hot and melted, then keep it on WARM.

What to Serve with Sausage Cheese Dip

Put the dish on a trivet in the middle of the snack table with a big basket of tortilla chips and a plate of celery and pepper strips. A cool, fresh dip like guacamole or salsa balances the richness, and it’s a natural match for wings, sliders, and a pot of chili.

Planning a whole spread? Our easy party dip recipes for game day collection has cold dips and salsas to set out with it, and you’ll find more game day food in our appetizer recipes.

Make-Ahead, Storage, and Reheating

• Make ahead: Mix the dip, spread it in the baking dish, top it with the cheddar, cover, and refrigerate for up to 1 day. Bake it straight from the refrigerator, adding about 10 minutes (30 to 35 minutes total), until hot in the center and bubbling at the edges.
• At the party: Keep the dip hot on a warming tray or in a slow cooker on WARM. Don’t leave it at room temperature for more than 2 hours.
• Refrigerate: Cool leftovers and refrigerate them in an airtight container within 2 hours. Eat within 3 to 4 days.
• Reheat: Warm leftovers in a covered baking dish at 350°F for 15 to 20 minutes, or in the microwave in 30-second bursts, stirring in between, until steaming hot (165°F).
• Freezing: Freezing isn’t recommended. Cream cheese and sour cream turn grainy and watery after thawing.

Sausage Cheese Dip FAQ

How do I keep sausage dip from being greasy?

Drain the sausage well and blot it on paper towels, use full-fat cream cheese and sour cream (reduced-fat versions can separate), shred your own cheese, and take the dip out of the oven as soon as it bubbles at the edges.

Should I drain the Rotel?

Yes, for a baked dip like this one. The liquid in a 10-ounce can is enough to make the dip runny. Drain it, and add back a spoonful or two only if the mixture seems stiff.

Can I use pre-shredded cheese?

You can, but the dip won’t be as smooth. Bagged shredded cheese is tossed with starch and anti-caking agents that keep it from melting cleanly. An 8-ounce block of sharp cheddar takes about 2 minutes to shred on a box grater.

Can I make sausage cheese dip ahead of time?

Yes. Assemble it in the baking dish up to 1 day ahead, cover, and refrigerate. Bake it cold for 30 to 35 minutes, until hot in the center.

How spicy is this dip?

With hot sausage and original diced tomatoes and green chiles, it has a noticeable but friendly kick. Use mild sausage and mild tomatoes and green chiles to tone it down, or add a jalapeño to turn it up.

How is this different from sausage queso?

Queso is usually made on the stovetop with processed cheese, so it’s smooth and pourable. This dip is baked with cream cheese, sour cream, and real cheddar, so it’s thicker and scoopable, with a melted cheese top.

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