Creamy Hot Ranch Sausage Dip Recipe
A crowd-pleasing, ultra-creamy appetizer that blends browned sausage, tangy ranch, melted cheddar and Monterey Jack, and a kick of heat — perfect baked until bubbly or kept warm on the stovetop for game day, parties, or cozy nights in. (SEO: Creamy Hot Ranch Sausage Dip — easy, spicy, party-ready dip.)
Ingredients
- 1 lb 450 g bulk pork sausage or spicy Italian sausage
- 8 oz 225 g cream cheese, softened
- 1 cup 240 g sour cream or full-fat Greek yogurt
- 1 cup 100 g shredded sharp cheddar cheese
- 1 cup 100 g shredded Monterey Jack (or Pepper Jack for extra heat)
- 1 1 oz packet ranch seasoning OR 2½ Tbsp homemade ranch seasoning (see below)
- 2 –3 Tbsp hot sauce adjust to taste OR 1 small can diced green chiles (optional)
- 1 small onion finely diced (about ½ cup)
- 2 cloves garlic minced
- 2 Tbsp unsalted butter optional — for sautéing
- 2 Tbsp fresh chives or green onions thinly sliced (for garnish)
- ¼ cup sliced pickled jalapeños or 1–2 fresh jalapeños minced (optional)
- Salt and freshly ground black pepper to taste
- Optional Homemade Ranch Seasoning mix and use in place of packet
- 2 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried chives or 1 tsp fresh finely chopped
- ½ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Prep: Remove cream cheese from fridge to soften. Preheat oven to 375°F (190°C) if baking. Dice the onion, mince the garlic, and shred cheeses if needed.
- Brown aromatics: Heat a large skillet over medium-high heat. Add butter (optional). Sauté diced onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Brown sausage: Add the bulk sausage to the skillet. Break it up with a wooden spoon and cook until well-browned and no pink remains (6–8 minutes). Drain excess fat if there’s a lot, leaving ~1 Tbsp for flavor. Season lightly with black pepper.
- Make creamy base: In a bowl, combine softened cream cheese and sour cream (or Greek yogurt). Whisk or stir until smooth. Mix in ranch seasoning and 2 Tbsp hot sauce; taste and adjust.
- Combine: Fold the browned sausage into the cream cheese mixture. Add ¾ cup cheddar and ¾ cup Monterey Jack; mix until uniform. If too thick, add 1–2 Tbsp milk to reach a scoopable consistency.
- Baked finish (recommended): Transfer the mixture to a greased 8×8-inch baking dish or 9-inch round. Smooth the top and sprinkle the remaining cheeses evenly. Add pickled jalapeños on top if using. Bake at 375°F (190°C) for 18–25 minutes, until bubbly and edges turn golden. Broil 1–2 minutes if you want a deeply browned top—watch closely. Rest 3–5 minutes, garnish with chives, and serve.
- Stovetop / slow-cooker option: Return combined dip to the skillet over low heat and stir until fully melted and smooth (do not boil). Or transfer to a slow cooker on “warm” and stir every 10–15 minutes during service.
- Serve: Offer with tortilla chips, toasted baguette slices, pretzels, or fresh vegetables for dipping.
Notes
- Texture & melt: Use freshly shredded cheese for the best melt — pre-shredded cheese contains anti-caking agents that can affect creaminess.
- Heat control: Start with 1–2 Tbsp hot sauce if unsure; increase to taste. Use hot sausage and pickled jalapeños for more fire, or mild sausage and less hot sauce for a tamer dip.
- Make-ahead: Prepare through step 5 and refrigerate (covered) up to 48 hours. Let come to room temperature 20–30 minutes before baking; you may need an extra few minutes in the oven.
- Storage & reheating: Store leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk, or microwave in 30-second bursts, stirring between bursts. Avoid high heat to prevent graininess.
- Freezing: Dairy can change texture after freezing; instead, freeze cooked sausage separately (up to 2 months) and combine with fresh dairy when ready to serve.
- Variations: Try Pepper Jack for extra heat, add roasted corn & black beans for a Southwest twist, swap Buffalo sauce and blue cheese for a Buffalo-ranch version, or use seasoned crumbled tempeh/TVP for a vegetarian alternative.
- Troubleshooting: If dip is too thin, stir in more shredded cheese or soft cream cheese. If too thick, loosen with milk or cream, 1 Tbsp at a time.