Italian Sausage Dip

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A simple and delicious 4-ingredient Italian sausage dip made with cream cheese. It only takes one pan and about 20-minutes to prepare this tasty snack!

Dips are probably one of my favorite appetizers or snacks. In fact, we have quite a few dip recipes on the site already.

From savory ones, like our French onion cream cheese dip or taco dip with meat to sweet versions like our simple smores dip. We definitely have something for everyone.

For today’s dish, we’re sharing our Italian sausage dip. It only uses 4-ingredients, but it’s the secret ingredient that makes this dip so memorable!

The italian sausage dip served in a bowl.
Tortilla chips make the perfect dippers for this savory snack.

The pepperoncinis are what gives this dip a briny, savory flavor. Think of an Italian sub sandwich in dip form.

Now, if that doesn’t sound tasty to you, then I recommend scrolling down to the tips and FAQ section(s) of the post for suggestions on substitutions.

The finished dip served with tortilla chips.
Using cream cheese creates a smooth and creamy dip.

Love pepperoni, then try our pepperoni pizza dip!

How to make Italian sausage dip?

First, grab a large skillet or saucepan and place it over low-medium heat. Toss in the sausage and let it cook until it’s done.

We recommend draining the grease and returning the sausage back to the pan. Or, you can use paper towels to soak up the excess grease.

Italian sausage cooked in a cast iron skillet.
Cook the sausage until it’s done before adding any other ingredients.

Next, open the canned tomatoes and add them to the pan along with its liquid. Afterward, add in the cream cheese and pepperoncinis.

Then, continue cooking the sausage dip over low heat until the cheese melts and everything is well-combined.

Cream cheese, tomatoes, and peppers added to the meat.
Simply add the remaining ingredients and cook until the cheese is melted.

Last, once the dip is hot, remove it from the heat and serve. We like to eat this dip with tortilla chips.

On the other hand, you could use toasted Italian bread if you’d prefer.

The cheese has melted and the dip is ready to serve.
Once the cheese is melted, the dip is done and ready to devour!

Kim and I hope you enjoy this Italian sausage dip and wish you all the best 🙂

Recipe Tips:

  • You can cook the Italian sausage in advance and then finish making the dip in your microwave.
  • If pepperoncinis are too spicy, then use mild green chili’s in place of them. However, keep in mind that you will lose that classic vinegar flavor in Italian cooking.
  • Pairing this dish with alcohol just makes sense. With that being said, due to flavors of the dip, I recommend serving it with a light, “hoppy,” beer or ale. Avoid heavy wheat(s) or honey ales. They’re a bit overwhelming.
A chip being dipped into the warm cheese dip.
Nothing beats creamy cheese dip for a gameday snack.

Can I use Velveeta instead of cream cheese?

Absolutely, Velveeta will work just fine. Simply use it in place of the cream cheese on step 2.

u003cbr/u003eWhy is this dip so thick?

To be honest, we like our dips loaded with goodies. However, I can understand someone preferring a thinner dip. So, to thin this recipe out a little, increase the cream cheese amount to 12-ounces.

u003cbr/u003eCan you use diced tomatoes in place of canned Italian tomatoes?

Of course, if you can’t find a can of Italian tomatoes, feel free to use a can of regular diced tomatoes or Rotel.

The dip is done and served in a white bowl.
You can get about 12 servings out of this recipe.

Don’t forget to check out our Sausage Dip web story!

A chip being dipped into the warm cheese dip.

Italian Sausage Dip Recipe

4.6 from 37 votes
Print Pin
Author: John
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Servings


  • 1 pound Italian sausage, any variety
  • 1 (8 ounce) brick cream cheese, cubed
  • 1 ounces (10.5 ounce) can Italian tomatoes, undrained
  • 1/4 cup pepperoncinis, sliced or chopped


  • Heat a large skillet over low to medium heat. Add the sausage and break into small pieces. Cook until no pink remains. Drain any excess grease, and return sausage to the pan.
    1 pound Italian sausage
  • Add the cream cheese, tomatoes, and pepperoncinis. Continue to cook over low to medium heat while stirring occasionally until the cream cheese is completely melted and all ingredients are combined.
    1 (8 ounce) brick cream cheese
    1 ounces (10.5 ounce) can Italian tomatoes
    1/4 cup pepperoncinis
  • Serve immediately with chips. Store any leftovers in the refrigerator for up to 3 days.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card. Additionally, it does not include the tortillas chips shown in the photos. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*See the post for additional information and tips.


Serving: 2Ounces | Calories: 213kcal | Carbohydrates: 2g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 374mg | Potassium: 186mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
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  1. Would this recipe work with a combination of sour cream + Velveeta while keeping the other ingredients the same? Or would the sour cream throw off the flavor profile?

    1. Good Morning Rachel, I feel like the Velveeta would work just fine. It would make the dip a little thinner, making it easier to dip. However, I would avoid the sour cream. Like you were saying, it would throw off the flavor. The tartness of the sour cream might add an unpleasant aftertaste as well. Thank you for your question and have a lovely day 🙂

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