Italian Sausage Dip

This Italian Sausage Dip is naturally gluten-free and will become the star at every party. It’s a super flavorful sausage dip made with cream cheese, banana peppers, and gorgonzola cheese, and it is perfectly spicy, creamy, and delicious.

Party dips are another of my specialties, and this Italian Sausage Dip is my most requested. However, my Hot Spinach Artichoke Dip and Pepperoni Dip come in at a close second. Of course, these gluten free mozzarella sticks are another party favorite. Check all of my gluten free appetizers for more party foods that everyone can enjoy.

But, let’s get back to this spicy sausage dip because it’s one of those recipes that you’ll be requested to bring to parties repeatedly.

Jump to:

• Reasons you’ll love this recipe
• Ingredients
• Supplies
• How to Make Italian Sausage Dip
• Serving Suggestions
• Cooking tips
• Storage
• Expert Make-ahead Tips
• Italian Sausage Dip
• Did you make this recipe?

Reasons you’ll love this recipe

• Easy to make. This appetizer requires some extra prep time, but once you cook the sausage and peppers, all other ingredients come together quickly.
• Naturally gluten-free. Of course, you’ll need to serve with gluten-free crackers, gluten-free bread, or veggies.
• Party favorite. Trust me; this Italian sausage dip will be the game day or super bowl party star!
• Make-ahead. Assemble the dip a couple of days ahead of time or freeze it to have it ready for your next party.

Ingredients

• Cream cheese and sour cream. This duo creates the creamy base for this gluten free party dip recipe.
• Italian sausage. You can use mild, medium, or hot Italian sausage. I recommend purchasing high-quality and double-checking to ensure the sausage is gluten-free. Most packages are labeled. If you can’t find packages of Italian ground sausage, then buy links and remove the casing.
• Banana peppers. These are also called Hungarian peppers and are located in the produce section alongside other spicy peppers. Fresh banana peppers are relatively mild but provide an excellent spice and flavor to the sausage dip. Just a fun fact. Originally this dip started as a stuffed banana pepper dip, then over the years, I added sausage and never looked back. So, if you love stuffed banana peppers, this will be your new favorite party food.
• Garlic gives it a tasty garlicky flavor.
• Gorgonzola cheese. This creamy Italian cheese is similar to blue cheese but milder in flavor, and it’s a must with this Italian sausage dip.
• Parmesan cheese gives the dip another layer of cheese flavor. Grate the cheese fresh for the best flavor.

Supplies

• Mixing bowl
• Large skillet or hand mixer
• 9-inch baking dish, casserole dish, or pie plate

How to Make Italian Sausage Dip

• Preheat the oven to 350 degrees.
• Start by gathering all of the ingredients. You’ll want to take the cream cheese out ahead of time to soften it. Also, slice the banana peppers in half, remove the seeds, and then chop them into small pieces.
• Place the cream cheese, sour cream, gorgonzola cheese, and parmesan cheese in a large mixing bowl. Set the bowl aside.
• Heat the olive oil in a large skillet, and cook the Italian sausage until no longer pink, about 5-7 minutes. Break the sausage into small pieces as it cooks. Drain excess grease.
• Place the cooked sausage on the cream cheese and other ingredients in the bowl.
• In the same sauté pan, heat the rest of the olive oil and cook the banana peppers until they soften about 3-4 minutes. Drain any extra liquid.
• Stir in the garlic and cook for another 2 minutes until the garlic becomes fragrant.
• Pour the banana peppers and garlic into the bowl with the sausage.
• Using a large spoon or a hand mixer, mix the ingredients.
• Give the sausage dip a taste for salt. If needed, start with 1/4 teaspoon and add more until you get the desired flavor.
• Spread the Italian sausage dip mixture into a 9-inch casserole dish or baking dish.
• Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue cooking for another 10 minutes or until the top is golden brown.
• Remove the dip from the oven and let it rest for about 5-10 minutes; this helps the dip firm and thicken up.
• Serve in the baking dish or place into a serving bowl.

Serving Suggestions

• Serve this sausage dip recipe with your favorite gluten-free crackers, gluten-free bread, gluten-free pretzels, tortilla chips, or vegetables. 
• If you’re serving this at a party with gluten-containing ingredients, I recommend dividing the dip between two bowls and serving one bowl with gluten-free dippers so there’s no risk of cross-contamination.
• I’ve also enjoyed leftovers spread on a gluten free bagel or toast.

Cooking tips

• Stick with fresh banana peppers when making this sausage cream cheese dip. Some recipes call for jarred banana peppers or pepperoncini, but those are usually in brine and will give the dip a vinegar flavor. Fresh is best.
• Take time to remove the seeds from the banana peppers. The seeds include a lot of heat, but you also don’t want seeds floating around in the sausage dip.
• Five medium-sized banana peppers are suitable for this dip recipe, but if you use a little more or less, that’ll be fine.
• Don’t use blue cheese crumbles in this recipe; the flavor will overpower the other ingredients.
• If you don’t like gorgonzola cheese then swap in shredded provolone, mozzarella cheese, or cheddar cheese in this sausage cheese dip.
• You can lighten this dip recipe up using turkey sausage or chicken sausage. I’ve used both with success.

Storage

While you can make this dip the day you eat it, one of the best things about it (besides the amazing flavor) is that you can make it ahead of time, and it tastes even better.

• Assemble the sausage dip ingredients into a baking dish, cover the dish tightly with foil, and then refrigerator for 2-3 days. Letting the ingredients sit and “marinate” for 1 or 2 days in the fridge allows the dish to come together and bring out a ton of flavor.
• Continue with the cooking instructions, but add extra time since the dip will be cold; about 10-15 minutes should work.
• You can also cook the dip thoroughly, refrigerate it for 2-3 days, and then warm it up in a 350 oven for 20 minutes or until it is heated.
• You can even freeze this party dip. Once you’re ready to enjoy it, all you need to do is stick it in a 350-degree oven again for 30 – 45 minutes until it is hot! 

Expert Make-ahead Tips

• You can make a few dips to freeze for parties later on. I recommend purchasing disposable freezer containers when doing this.
• Cover the sausage dip with foil, especially if cooking it from the fridge or freezer. This will keep the top from burning before the rest of the dip is cold. 
• Do not put a ceramic baking dish directly into a hot oven from the freezer because it can (and probably will) cause the dish to crack.

Did you make this recipe?

Have you tried this Italian Sausage Dip recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Don’t forget to join our Facebook Group Gluten Free Italian Recipes where we share delicious recipes and helpful tips!