Awesome Italian Sausage Cream Cheese Dip

Andy Anderson !


Here is a simple recipe for an awesome dip. I had a similar dip like this at the Old Ebbitt Grill in Washington DC. Didn’t get the actual recipe, but I had a good idea what was in it.

It goes well with a good crusty bread, chips, or tortillas. This recipe has a minimum of ingredients, and once complete, you can add additional spices to make it your own.

While, you might be tempted to make it and eat it. It’s actually even better the next day. The trouble is you’ll have a problem saving it until tomorrow.

So, you ready… Let’s get into the kitchen.

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20 Min
20 Min
Stove Top


3/4 lb
pound of Italian sausage (mild or hot)
2 medium
tomatoes, about 10 ounces
2 medium
jalapeños, about 4 ounces
1 or 2 pinch
crushed red pepper flakes
15 oz
cream cheese, room temperature
1/2 c
sour cream
salt, kosher variety, to taste
ground pepper, freshly ground, to taste
cayenne pepper, optional
ground cumin, optional


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1Gather your ingredients.

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2Remove the skins from the tomatoes (blanching) and small dice.

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3De-seed the jalapeños and small dice.

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4Place the Italian sausage in a skillet over medium heat.

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5Cook until no longer pink.

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6Chef’s Note: As the sausage is cooking, break into small bits with a wooden spoon.

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7Pour out any excess oil, and then add the tomatoes, chilies, and crushed red pepper.

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8Cook for about 5 minutes, and then cover, turn heat down to low, and allow to lightly simmer for an additional 5 minutes, or until the peppers are softened.

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9Remove from heat, and then add the cream cheese.

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10Stir until fully incorporated.

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11Add the sour cream.

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12Stir until fully incorporated.

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13Chef's Note: Using your taste buds, add a bit of salt, pepper, or any additional spices that you feel will help.

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14Chef’s Note: Add spices a bit at a time and then taste… season and taste. Remember, good cooks always taste their food.

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15Serve with tortilla chips, sliced baguette or thick ripple potato chips. Enjoy.

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16Chef's Tip: This really does taste good right out of the pan, but it does taste better the next day. I let it cool down on the counter for about an hour or so, and then place into a bowl, cover with a bit of cling wrap, and then place in the fridge...

This gives the spices and flavors a chance to get to know each other better. The only problem with this is that it seldom makes it to the refrigerator...

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17Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy