This hot Italian dip is creamy, cheesy, and packed with savory flavors that make it perfect for any occasion.
Hot Italian Dip
When I’m in the mood for a comforting appetizer, this hot Italian dip always hits the spot. It’s the kind of dip that’s rich, creamy, and full of flavor, with just the right balance of savory and cheesy goodness. Whether I’m serving it at a gathering or enjoying it on a quiet night in, it’s always a hit.
What I love most is how easy it is to make, yet it feels indulgent. It’s the perfect dish to pair with crusty bread or crunchy crackers, and it never lasts long once it’s out on the table.
Everyone always wants the recipe, make sure to print an extra copy.
Why I Love This Recipe
- It’s super easy to make but feels indulgent, perfect for any occasion.
- The creamy, cheesy texture pairs perfectly with crusty bread or crunchy snacks.
- It’s always a crowd-pleaser and disappears fast—everyone loves it!
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!
MORE HOT AND CHEESY DIPS
- Jalapeno Popper Dip
- Buffalo Chicken Dip
- Easy Baked Taco Dip
- Last Minute Chili Dip
- Crab Artichoke Dip
- Reuben Dip
- Salmon Dip Recipe
Hot Italian Dip
Ingredients
- 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
Directions
- 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.
Carolyn says
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.
Cathy says
Because the Boursin is seasoned it definitely plays an important role in the final taste.
Chris says
Then I wouldn’t make the recipe. If you don’t use it, the final product will not be remotely similar.
Jersey says
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
Julie says
Its worth it!!!
Ashley McGrath says
Trade Joe’s sells it cheaper than the grocery stores by me.
PAM says
ALOUTTE (SPELLING) IS A SOFT SPREADABLE CHEESE THAT COMES IN A FLAVOR RESEMBLING BOURSIN ONE. THINK IT IS SLIGHLTY CHEAPER AND LARGER CONTAINER.
Yolanda says
Does it matter if I use Greek or plain pepperoni. What is the difference? Are they both spicy?
Thanks
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
Cathy says
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.
Shannon says
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.
Jen says
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?
Cathy says
Hmmmm, it might. I would do a test run.
Julie O says
Should I toast the baguette or leave as is?
Julie says
Did you make in crock pot? I wonder cause I thought about that for a party cause my oven will be full….
Cathy says
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.
Jackie says
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.
Cathy says
I use regular mayo, not Miracle Whip.
John says
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!!
Cathy says
Yes it is the absolute best. Glad you enjoyed it!
Crystal says
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?
Cathy says
I slice my baguette. I do not know what the chip version is.
Mel says
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!
Pat says
Which wine would you pair with this appetizer?
Cathy says
Sangiovese!
Will says
Hey Cathy,
What do you think about making this a day ahead and storing in the fridge?
Cathy says
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.