Jalapeño Sausage Dip

There's a reason this dip disappears first at every party. Italian sausage, roasted jalapeños, and a trio of melty cheeses come together in a bubbling, golden-topped dip that's savory, slightly spicy, and completely addictive. One scoop leads to another, and before you know it, the dish is scraped clean.

The magic starts with roasting the jalapeños until their skins blacken and blister. This mellows their raw heat while adding a subtle smokiness that makes the whole dip sing. Combined with savory Italian sausage and a rich cream cheese base, you get a dip that's hearty enough to feel like a meal but casual enough for any gathering.

Tips & Variations

Jalapeño Prep: Roasting the jalapeños is what sets this dip apart. The broiler chars the skin quickly, about 3 minutes, which you then peel off once cooled. This step mellows the heat while adding depth. If you're short on time, you can skip roasting and use the peppers raw, but the flavor won't be as complex.

Heat Level Customization:

• Mild: Remove all seeds and membranes from jalapeños
• Medium (as written): Seeds removed, membranes intact
• Hot: Leave some seeds in or add a diced serrano
• Extra Hot: Swap mozzarella for pepper jack cheese

Sausage Options: Mild Italian sausage keeps the focus on the jalapeño flavor, but hot Italian sausage adds another layer of heat. For a different twist, try breakfast sausage for a sweeter profile or chorizo for a smoky, paprika-forward version. Just make sure to drain any excess fat after browning.

Cheese Variations:

• Swap mozzarella for pepper jack for more spice
• Add a handful of sharp cheddar for tang
• Use Mexican-blend cheese for a Tex-Mex twist
• Top with extra Parmesan before broiling for a crispier crust

Make It Lighter: Use light cream cheese and reduce the mozzarella. The dip will be slightly less rich but still delicious.

Serving Suggestions

This rich dip pairs best with sturdy carriers that can handle the weight:

• Bread: Sliced baguette, crostini, crusty sourdough, or warm pita wedges
• Fresh vegetables: Celery sticks, bell pepper strips, cucumber rounds
• Crackers: Sturdy water crackers, everything-seasoned crisps, or flatbread crackers
• Bread bowls: Hollow out a round loaf and serve the dip inside

Party Planning: This recipe serves 6-8 as an appetizer. Double the batch for larger gatherings (use a 9x13 baking dish). Serve alongside other dips like garden fresh salsa or roasted tomato burrata dip for variety.

Meal Ideas: Leftover dip makes an excellent topping for baked potatoes, stuffed peppers, or scrambled eggs the next morning.

Storage & Make-Ahead

Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a 350°F oven until bubbly, about 15 minutes, or microwave in short bursts, stirring between.

Make-Ahead: Assemble the entire dip (without baking) up to 24 hours ahead. Cover tightly and refrigerate. When ready to serve, add 5-10 minutes to the baking time since it's starting cold. The dip can also be frozen unbaked for up to 2 months. Thaw overnight in the refrigerator before baking.

Pro Tip: The dip is best served hot from the oven when the cheese is stretchy and bubbly. If it sits too long, the cheese firms up. A quick reheat brings it back to life.