Creamy Spicy Italian Sausage Dip Recipe for Game Day Snacks

My spicy Italian sausage dip is always a crowd-pleaser. Ground pork sausage is cooked with onions and folded into cream cheese and fire-roasted tomatoes, then topped with mozzarella and baked until bubbly and golden. Pepperoncini and red pepper flakes add a bright, tangy heat that balances the rich creaminess—perfect with crostini or scoop chips.

Spicy Italian sausage dip recipe

This savory dip is a reliable party starter: creamy, cheesy, and full of bold Italian flavors. The combination of cream cheese and mozzarella gives it lush richness, while fire-roasted tomatoes and pepperoncini bring brightness and a touch of smokiness. It’s simple to make and easy to scale for a crowd.

Ingredients needed

Here’s what you’ll need to make this spicy Italian sausage dip:

• Yellow onion: 1/2 large, diced. Sautéed to build a savory base.
• Pork sausage: 1 lb. Mild or hot Italian sausage both work—choose based on your heat preference. Plant-based sausages can be substituted if desired.
• Cream cheese: 16 oz, softened for easy mixing and a creamy texture.
• Fire-roasted tomatoes: 15 oz, drained. Adds acidity and a hint of smokiness.
• Pepperoncini rings: 1 cup, chopped. Provides tang and mild heat.
• Shredded mozzarella: 2 cups total—1 cup mixed into the dip and 1 cup for the topping.
• Italian seasoning: 1 tsp to reinforce the Italian flavor profile.
• Salt + pepper: 1/4 tsp each, to taste.
• Red pepper flakes: 1/2 tsp, optional and adjustable for more heat.
• For serving: Crostini, Frito’s Scoops, pretzels, or fresh vegetable sticks.

Kitchen tools required

Minimal tools are needed:

• Large skillet or frying pan
• Wooden spoon or spatula
• Large mixing bowl
• 9″ round dip pan or 9×9 square baking pan
• Measuring cups and spoons

How to make spicy Italian sausage dip

Preheat your oven to 375°F (190°C).

Heat a splash of olive oil in a large skillet over medium-high heat. Add the diced onion and cook 2–3 minutes until softened and fragrant. Add the pork sausage and break it apart with a wooden spoon. Cook until browned and no longer pink.

In a large bowl, combine the softened cream cheese, cooked sausage and onions, drained fire-roasted tomatoes, chopped pepperoncini, and 1 cup of shredded mozzarella. Season with Italian seasoning, salt, pepper, and red pepper flakes. Mix thoroughly until well combined.

Transfer the mixture to a 9″ round dip pan or a 9×9 square baking dish. Sprinkle the remaining 1 cup of mozzarella evenly over the top. Bake for 20 minutes, then switch to broil for the final 3–4 minutes to brown and crisp the cheese. Allow the dip to rest 10 minutes before serving.

Serve warm with crostini, scoop chips, pretzel bites, or vegetables.

Recipe tips

Here are a few tips to get the best results:

• Serve warm: The dip is creamiest and most flavorful when hot. For gatherings, keep it warm in a crockpot set to low.
• Adjust the heat: Use spicy Italian sausage or add more red pepper flakes for extra heat; omit flakes to keep it mild.
• Make it vegetarian: Swap the pork sausage for a seasoned plant-based Italian sausage to make a vegetarian version.
• Gluten-free option: Choose a gluten-free sausage and serve with gluten-free chips to keep the dish celiac-friendly.

Can I make this Italian sausage dip vegetarian?

Yes. Replace the pork sausage with a vegan Italian-style sausage. Use a flavorful brand that holds up when cooked and complements the Italian seasonings. The texture will be similar and the dip will retain its savory profile.

How spicy is this Italian sausage dip?

The dip has a pleasant, moderate heat from pepperoncini and red pepper flakes. It’s mild to medium for most people. To increase spice, use a hotter sausage or add more red pepper flakes; to tone it down, reduce or omit the flakes.

Is this Italian sausage dip gluten-free?

The recipe can be gluten-free if you select a sausage labeled gluten-free and serve with gluten-free chips or crackers. Some sausages contain wheat or other fillers, so check the ingredient list to be sure.

Storing leftovers

Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for 3–4 days. Reheat covered in the oven at 325°F (160°C) for 15–25 minutes, stirring halfway through for even heating.

Freezing is not recommended; the texture of cream cheese and mozzarella can become grainy after thawing.

If you liked this recipe, you’ll want to try these!

For more savory appetizers, consider trying other favorites such as hot honey meatballs, sausage puff pastry twists, pesto tortellini bites, Mediterranean chickpea salad, or soft pretzel bites with beer cheese.

Recipe by Erin Antoniak. Photos by Bake and Bacon.