A sausage dip you can count on (comes out perfectly every time)! This cream cheese sausage dip is highly addicting and loved by everyone! It’s the perfect appetizer and chip dip for game day or parties!

Sausage dip in a bowl with tortilla chips surrounding it.

If I could only eat one chip dip for the rest of my life, it would be this sausage dip! It has the perfect amount of spice and creaminess. We make it every year for the Super Bowl, New Years Eve, Thanksgiving, Easter, my birthday… honestly, the list goes on and on! To say we love it, is a drastic understatement.

My mother-in-law was the one who introduced me to this dip, and folks, it’s the greatest dip of all time!


Ingredients used to make cream cheese sausage dip on a white background.
  • Hot pork sausage & regular pork sausage. Jimmy Dean brand is the best.
  • Sour cream.
  • Cream cheese.
  • Canned jalapeños – you can use fresh jalapeños if you’d like. Not sure how much you’d want, I suggest you use the same amount of fresh jalapeños as you would canned.
  • Onion powder.
Browned sausage in a skillet, for making sausage dip.

How to make Sausage Dip

Like I mentioned above you’ll need hot pork sausage and regular pork sausage.

Start by browning the sausage until fully cooked. As you’re browning it, be sure to break up the sausage into bite size pieces.

An overhead photo of an opened can of canned jalapeños.

Once the meat has browned discard any excess grease that may have accumulated during cooking.

Add the cream cheese, sour cream, jalapeños (can use fresh jalapeños), onion powder, and dried chopped onion to the cooked sausage. Stir to combine.

Pro tip: I keep the sausage dip over a low heat while I’m mixing the cream cheese, sour cream, and other ingredients. This helps keep the meat warm to encourage the cream cheese to softened and incorporate seamlessly.

A photo of ground sausage, sour cream, cream cheese, and jalapeños in a skillet.

Serving suggestions 

Serve the sausage cream cheese dip warm, with tortilla chips.

To store, keep in an airtight container in the refrigerator. Sausage dip will last for 7-9 days in the refrigerator.

Cream cheese sausage dip in a skillet.

One reader commented that he uses this sausage dip recipe to make stuffed jalapeños; rather than add jalapeños to the dip he uses the creamy sausage mixture to stuff jalapeños. Such a great idea!

This sausage dip is creamy, delicious, and so easy to make! If you’re looking for a game day appetizer or a chip dip to serve at a party, make this! You’ll be so glad you did!

And if you’re lucky you might have leftovers. But I wouldn’t count on it.

A hand dipping a chip into sausage dip.

More dip and appetizer recipes you’ll love:

A hand dipping a chip into sausage dip.
Print Review
5 from 1 vote

Sausage Dip

The most addicting creamy sausage chip dip!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 12 servings


  • 16 oz Hot pork sausage, I use Jimmy Dean brand
  • 16 oz Regular pork sausage, I use Jimmy Dean brand
  • 2 T + 2 tsp canned diced jalapeños, I don’t drain the liquid. - add more for more heat and spice
  • 16 oz sour cream, can use light
  • 8 oz cream cheese
  • 1 tsp onion powder
  • 1 tablespoon dried chopped onion* - optional, see notes


  • In a large pan over medium heat, brown the sausage. Crumbling it up into small pieces as you go. 
  • Once the sausage is brown and cooked all the way through, drain any liquid. Add the cream cheese, sour cream, diced jalapeños, dried chopped onion (if using), and onion powder. 
  • Turn heat down to medium-low. Stir until cream cheese is melted and all of the ingredients are incorporated 
  • Serve warm with tortilla chips.



*I use dried onion because that’s what my mother-in-law uses when she makes this dip. If you don’t have dried onion you can eliminate it completely or you can chop up half an onion (about 1/2 cup or so) and add it when you are browning the sausage.


Calories: 348kcal (17%)Carbohydrates: 3g (1%)Protein: 13g (26%)Fat: 30g (46%)Saturated Fat: 12g (60%)Cholesterol: 88mg (29%)Sodium: 568mg (24%)Potassium: 300mg (9%)Vitamin A: 435IU (9%)Vitamin C: 1.2mg (1%)Calcium: 80mg (8%)Iron: 0.9mg (5%)
Course: Appetizer
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!

This post was first published in December 2017, it has since been updated with new photos and better instructions.