Hot Italian Dip

 Hot Italian Dip perfect party appetizer from Noble Pig
It's New Year's Eve...what? Another 365 days have slipped through my fingers, I tried to make most of them count. Hopefully you did too.

I am not really into resolutions, however, I keep telling myself I am going to keep my office organized during 2015. However, first I need to actually organize it to make that happen. Why is it so hard to keep the thousands of pieces of paper together in an organized fashion? I don't really know. It's almost as if I can keep it going and then one bad day ruins my whole streak and bam....I have a mess again. I find it really difficult to keep it from all getting out of hand, but a winery is all PAPERWORK all the time. It gets out of control often. 

If you are still looking for that special something to serve tonight, for the big game tomorrow or the Super Bowl, this Hot Italian Dip will be a great addition. It's so good I had to remove myself from the room where it was. It is one of those addicting out.

Hot Italian Dip
I started with a base of Italian sausage and added some flavorful additions to make this dip over-the-top. I chose every ingredient for their flavor or creaminess and came out so well.

Using the tip of my knife, I swirled the top of the dip to give it a little height. Then I sprinkled the cheese and pizza seasoning on top before popping it in the oven.

Hot Italian Dip perfect party appetizer from Noble Pig

Hot Italian Dip perfect party appetizer from Noble Pig
It's hard to enjoy just one bite or ten....I promise you will love it!

Print Recipe

Hot Italian Dip

Recipe from: Created by Cathy Pollak for | Serves: 4 cups


  • 1 lb Fresh Italian Mild Ground Sausage
  • 1 (8 oz) package cream cheese, softened
  • 2 (5.2 oz) packages Boursin Cheese Garlic & Fine Herbs Flavor
  • 1/3 cup mayonnaise
  • 3 oz sun-dried tomatoes (not in oil) Italian herb flavor if you can find it, chopped
  • 1/2 cup drained, sliced peperoncini (they are sold sliced)
  • 3 Tablespoons shredded Parmesan cheese
  • 1/2 teaspoon pizza seasoning or Italian seasoning
  • baguette, sliced


  • In a nonstick skillet, cook Italian sausage until nicely browned, breaking it up into small chunks as it cook. Remove from heat and drain any fat.
  • In a large bowl, blend cream cheese, Boursin cheese and mayonnaise until well combined. Add sun-dried tomatoes and peperoncini and continue blending. Stir in cooked sausage.
  • Add mixture to a one quart baking dish and swirl the top with a small knife (just for looks). Sprinkle with Parmesan cheese and pizza seasoning.
  • Bake for 25 minutes in a 350 degree oven until top is golden brown. Serve with a baguette.

Post a Comment

9 Comments and 8 Replies

  1. Carolyn 1

    Is there a substitution for the Boursin? I find it to be expensive for such a small container. OF course if that is what MAKES the recipe perhaps it is worth it.

  2. PAM 5


  3. Yolanda 6

    Does it matter if I use Greek or plain pepperoni. What is the difference? Are they both spicy?


    • Ashley McGrath 7

      It’s peperoncini, not pepperoni. They are a type of green pepper in a jar. Sometimes the jar says banana peppers.

  4. Darlene Sandbank 8

    Can I make this dish4-5 days earlier and bake it when I need it??? Thanks

    • Cathy 9

      I’ve never done that, 4-5 days is pretty early for the sausage…maybe a couple of days. But I would bring it to room temp before baking.

  5. Shannon 10

    This dip was so easy to make and extremely delicious. My husband and dinner guests said they could of just had it as a meal! Thank you for posting.

  6. This dip looks so amazing! And I love using different types of rich and creamy cheeses.

  7. Jen 12

    Would love to make this for a work party, do you think it would work in a crock pot? I’m wondering if it might get too oily that way?

  8. Ashley McGrath 16

    This was so yummy…brought it to a picnic and it was devoured!! Def adding to my fav apps board.

  9. Jackie 17

    You were right; this was a crowd pleaser and everyone could have eaten this for the meal. We wondering about other uses for this recipe, i.e. filling in a Stromboli, stuffing for Chicken breasts. Have you ever tried? I did cut the Peperoncini in half because I was worried about the heat, and it was still so delicious. It’s a keeper!


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting