This Hot Italian Dip will be the most delicious appetizer you have ever tasted!
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 recipes….watch out.
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 man…it 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.
It’s hard to enjoy just one bite or ten….I promise you will love it!
- One Year Ago: Loaded Pulled Pork & Black Eyed Pea Nachos
- Two Years Ago: Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce
- Six Years Ago: Lobster Bisque
Hot Italian Dip
- 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.
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.
Because the Boursin is seasoned it definitely plays an important role in the final taste.
Then I wouldn’t make the recipe. If you don’t use it, the final product will not be remotely similar.
I have had a makeshift Boursin in the past. 1 bar Softened cream cheese in a mixer, add some softened butter maybe 1/3 to 1/2 stick and a packet of ranch dressing powder. Boom! Works famously! Jersey in Kentucky
Its worth it!!!
Ashley McGrath says
Trade Joe’s sells it cheaper than the grocery stores by me.
ALOUTTE (SPELLING) IS A SOFT SPREADABLE CHEESE THAT COMES IN A FLAVOR RESEMBLING BOURSIN ONE. THINK IT IS SLIGHLTY CHEAPER AND LARGER CONTAINER.
Does it matter if I use Greek or plain pepperoni. What is the difference? Are they both spicy?
Ashley McGrath says
It’s peperoncini, not pepperoni. They are a type of green pepper in a jar. Sometimes the jar says banana peppers.
Mel B says
I’m always hesitant to try a new appetizer for a party, but I’m so glad I decided to make this one! Was a huge hit – very delicious. Made exactly as written except they only had one Boursin so I did half that half alouette and they tasted very similar. Great dip will definitely make it again!
Darlene Sandbank says
Can I make this dish4-5 days earlier and bake it when I need it??? Thanks
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.
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.
karyl henry says
This dip looks so amazing! And I love using different types of rich and creamy cheeses.
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?
Hmmmm, it might. I would do a test run.
Did you make in crock pot? I wonder cause I thought about that for a party cause my oven will be full….
I did not, instructions are to bake it.
Ashley McGrath says
This was so yummy…brought it to a picnic and it was devoured!! Def adding to my fav apps board.
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!
Lisa Searls says
Cathy, I hope you have a Happy New Year in 2018! Was wondering do you use HELLMANN’S, Miracle Whip, or a straight foward mayo like Kraft. I’m finding that HELLMANN’S is so eggy and Miracle Whip tends to seperate when cooked. I grew up on Miracle Whip but the household has switched to HELLMANN’S. It was fine for a while but now it’s so eggy I can’t enjoy a sandwich or salad and Miracle Whip is now to sweet for me. I’m currently using DUKE’S but haven’t cooked with it. I have no problem getting a specific mayo to make the recipe work. Your thoughts are appreciated.
I use regular mayo, not Miracle Whip.
FYI… Leftover dip is really good mixed in with scrambled eggs! 🙂
Heid Bush says
I made this for a party last night. It was a huge hit. I did a combination of 1/2 mild & 1/2 hot sausage. I also did it in a crockpot. I just mixed in the Parmesan cheese & Italian seasoning instead of swirling it on top. Great recipe!!
Yes it is the absolute best. Glad you enjoyed it!
Do you buy the baguette and slice it and serve soft or buy the chip version? Or is there a place that sells sliced soft baguettes?
I slice my baguette. I do not know what the chip version is.
This was absolutely delicious. I used the sun dried tomatoes packed in oil, as that was all I could find, and just patted them dry. I made little toast rounds with the baguette. Everyone wanted the recipe. Definitely a keeper!
Which wine would you pair with this appetizer?
What do you think about making this a day ahead and storing in the fridge?
You can, but let it sit out for an hour to warm up before trying to bake and then it still might take a little longer.