Cheesy Sausage Dip Recipe is the ultimate keto appetizer. Gooey cheddar dip meets jalapeños and Italian sausage for an easy low carb Game Day snack. 5 simple ingredients and only 2.5 total carbs per serving. A hit at any party.
I’m not going to say that this is the best sausage dip ever, but I think it might actually be The Best Sausage Dip Ever.
If only my words were adequate enough to tell you just how good this was, and how there were people clustered around it at our friend’s party, just dipping, and dipping, and dipping.
We hope they weren’t double dipping, but everyone loved it so much, I daresay there may have been some of that social taboo going on. But oh the spicy cheesy goodness. Can you blame them?
Seriously, though, I love finger food and appetizers – it’s honestly one of my favorite ways to eat. I love being able to taste a little of this and little of that, and then maybe head back to the best ones for another round. We do an annual New Year’s Party at a friend’s house and this was my offering this year.
Even while I was making it, I knew it was going to be ridiculously good. But it truly was the hit of the party. I suspect I will be required to bring this every year now. Trust me, I don’t mind. It was so easy to make and so luscious.
Tips for Keto Sausage Dip
Most sausage dip recipes take a full can of Rotel tomatoes. I lowered the carb count by using only 1 cup of diced tomatoes and then adding in some chopped jalapeño. Get the petite diced tomatoes if you can, so they mix well throughout the dip. You don’t need Rotel brand, especially if you are adding jalapeños.
Bulk Italian sausage is best but if you can’t find that, get some fresh link sausages and simply remove the casing.
I did not drain the sausage after cooking it. Why lose all that wonderful luscious fat? This is a low carb high fat diet, after all! And I found it all mixed in beautiful and didn’t seem greasy once it was finished.
You can make it in and serve it right from the skillet, to save time and dishes. It should be at least a 10 inch skillet, to hold all of the dip. It looked great in the cast iron pan I used, and I simply cleaned up the sides with a paper towel before serving.
I added a full 8 ounce brick of Cheddar cheese, which is unusual for sausage dip. But I wanted to give it my own little twist and you can never have too much cheese. I used Cabot Farmhouse Reserve.
Cut the cream cheese into small pieces and add right into the hot mixture along with the shredded cheddar. I found that covering the pan and letting it sit for a few minutes helped melt the cheese and allowed it to mix in a little more easily. Keep stirring until it’s all nice and homogeneous. Then spread in the pan and clean up the sides.
Serve that sucker warm! It can be made ahead and re-heated in a 350 oven for 10 or so. I made mine mid-day and just heated it up in my friends oven. You want it warm but not bubbling hot. No burnt tongues, thanks!
What to serve with Cheesy Sausage Dip
This is a question I get a lot when I showcase a dip or a cheese spread: what do you use for scooping it up? I’m like… a spoon? A dip that’s this good doesn’t need any fancy dippers. But I suppose that would be rather gauche at a party.
Any low carb veggie will do, especially the ones that are flat, like cucumber or radish slices, or scoop-like, such as celery, pepper slices, endive leaves, etc. Jicama slices are good too.
But if you are craving some crunch with your dip, you have options there too. You see in these photos, I’ve featured some low carb crackers. I recently bought these Cali’flour Thins from Amazon. They aren’t wildly interesting on their own but they perfect for dipping. These Primal Thins are pretty good too.
And don’t forget that pork rinds make fabulous scoopers for keto dips and spreads.
Other Delicious Keto Dip Recipes
Asiago Dip (use full fat mayo and sour cream)
Cheesy Sausage Dip - Keto Recipe
- 12 ounce bulk Italian sausage (can use sausage links, simply remove casings)
- 1 cup diced tomatoes
- 2 medium jalapeños, finely minced
- 8 ounces cream cheese, cut into small pieces
- 8 ounces shredded cheddar cheese (I used Cabot Farmhouse Reserve)
- In a 10 inch skillet over medium heat, brown the sausage until cooked through, 8 to 10 minutes. Stir in the tomatoes and the jalapeños and bring to a simmer.
- Remove from heat. Add both cheeses and stir in, then cover the pan and let sit about 5 minutes, to help it melt.
- Uncover and stir until well combined, then spread evenly in the pan. Serve warm with veggies and low carb crackers.