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Sausage & Cream Cheese Dip

This sausage and cream cheese dip is always a hit! It’s crazy easy to make, and packed with flavor. Only have breakfast sausage? Use it instead! Don’t like spicy? Get the mild! Don’t like diced tomatoes? Use crushed!

SIDE NOTE: This recipe makes enough dip for two six-inch cast iron skillets. Linked here:


3/4 lb ground Italian pork sausage (I use spicy)

1/2 cup yellow onion, diced

1/2 tsp fresh thyme

1 tsp fresh garlic, minced

1 (14.5 oz) can diced tomatoes (no salt added)

1 (8 oz) package dairy-free cream cheese (I use Kite Hill)

Salt, to taste

Black pepper, to taste

1/2 cup fresh Parmesan, shredded (omit for dairy-free)

Optional Topping: fresh parsley


-Preheat oven to 375.

-In a large skillet over medium heat, add in sausage and onions. Cook until sausage is browned all the way through.

-Drain and return to skillet.

-In skillet with sausage and onion, add garlic and thyme. Cook for one min stirring so garlic doesn’t burn.

-Add in cream cheese and diced tomatoes, stirring until cheese is melted.

-Taste and season with salt and pepper as desired.

-Spoon into two 6-inch cast iron skillets.

-Sprinkle half the Parmesan cheese onto each skillet.

-Bake uncovered for 8-10 mins.

-Sprinkle parsley on top.

-Serve with chips and crackers. Enjoy!

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