Hot & Spicy Sausage Dip

Hot & Spicy Sausage Dip Recipe

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Pat Campbell


As par for the course, I have had this recipe for so long I cannot remember where it came from. I use cream of mushroom soup, in place of cream of chicken, and have added one, 4 oz can of chopped green chilies. Otherwise, the recipe is orginal, except for adding a few sprigs of chopped, fresh cilantro. It adds a little color and a subtle flavor to warm dip. Cilantro is optional. If you try recipe, Im sure you will find own changes to make it yours.

★★★★★ 1 vote
very large bowl
30 Min
30 Min


1 lb
mild or regular flavored sausage
1 lb
spicy, hot sausage, choose your brands
onion, chopped
1 lb
velveeta, cubed
1 can
cream of mushroom soup, undiluted
1 can
tomato soup
cup fine chopped green or yellow pepper
1/2 tsp
chili powder, your taste
1/4 tsp
garlic salt, or chopped garlic to taste
1/2 cup
picante sauce, medium to hot, your choice


1Brown sausages in large skillet.
2Add onions, peppers, chili powder and garlic salt or minced garlic. Cook on low heat until onions and peppers are soft.
3Add soups, veleeta and picante sauce and tabasco to taste, simmer 20-30 minutes, stiring often. Serve warm with your choice of chips. Lightly sprinkle with your choice of cheese and chopped cilantro.

About Hot & Spicy Sausage Dip

Course/Dish: Meat Appetizers
Hashtags: #cheese, #sausage, #spicy