This sausage cheese dip is inspired by Mexican style sausage and cheese dips but is lightened up by using labneh or yogurt instead of shredded cheese.
We used to love to order sausage and cheese dips at restaurants but whenever we ate them, they felt so heavy because of the cheese. Obviously, I know, cheese dip right?
But since it tastes so good, we have kept the flavors in this version and added kale, but have significantly reduced the amount of cheese to keep it lighter. It’s our go to recipe when we want something a little sinful but without all the remorse.
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Ingredients in Sausage Cheese Dip
- Hot Sausage — we used Italian hot sausage because that’s what we had available. You can use any spicy sausage of your choice. Or even use a mild sausage if you like. Instead of sausage, you can brown a half pound of ground pork, but there will be less flavor in it than sausage.
- Kale — we use frozen chopped kale for convenience.
- Onion — half of an onion, diced.
- Cream Cheese — regular Philadelphia Cream cheese, not light.
- Labneh — Turkish labneh from a Middle Eastern grocery store or well stocked aisle. Instead of labneh, Greek yogurt or our homemade Instant Pot yogurt is our preference if we don’t have labneh.
- Green Bell Pepper — half of a bell pepper, sliced, we use green but any color of bell pepper works nicely.
- Green Chilis — canned, NOT fresh otherwise it will be WAY too spicy.
- Marinara Sauce — you can use any marinara sauce. If you don’t have it try pizza sauce or salsa.
- Tomato — one medium tomato, chopped.
- Garlic Clove — grated or put through a garlic press. We keep our cloves peeled and frozen so they’re easy to grate. They thaw quickly enough to use a press by the time you need them.
- Salt — Himalayan, ground.
- Pepper — black pepper, freshly ground.
Optional Ingredient Variations
I love adding a handful or so of sliced mushrooms with the bell peppers and other veggies.
Instead of serving as a dip with bread, you can serve it as filling for an acorn squash.
What to Serve With Sausage Cheese Dip
This appetizer is a good size for four people, unless you want it as more of a main course then it serves two people. It is excellent to dip with pita bread wedges, nacho chips or tortillas. You can chop some vegetables – carrots, celery and cucumber to serve alongside as well.
Use Your Freezer to Make Dinners Easier
I like to buy a bag of onions and dice them all right away. Then I freeze them on baking sheets and empty them into ziplock freezer bags or freezer safe containers.
It’s so great to have diced onions ready to go since they are the start of so many recipes. You can just grab a handful or a cup of diced onions for all of your upcoming recipes.
Dicing them right away also ensure they won’t spoil in storage. For more about the onion prepping process see this post about meal prep ahead.
Sometimes knowing you already have diced onions is all the confidence you need to try a new recipe!
Using conveniently frozen chopped kale also adds to the ease of this recipe
Storage Tips for Sausage Cheese Dip
Any leftovers can be kept in the refrigerator and best if consumed within three days. I would be surprised if there are leftovers, but if there are, you will be super happy to find this the next day! I wouldn’t recommend freezing it as the texture can change, but you can if you like
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This sausage cheese dip is very similar to the filling we use in our hot and creamy sausage stuffed acorn squash recipe. It’s a satisfying option when you want to eat less bread or processed chips.
Sausage Cheese Dip
- 2 Hot Italian Sausages
- ½ Onion, diced
- ½ Green Bell Pepper, sliced
- ⅓ Cup Chopped Green Chilies, *use canned NOT fresh green chilies
- 1 Tomato , chopped
- 1 Clove Garlic, minced
- 1 Cup Kale, chopped
- ¼ Cup Marinara Sauce
- ¼ Cup Cream Cheese
- ½ Cup Labneh
- Black Pepper
- Remove casings from sausage and place in a deep frying pan along with the diced onions. You can include a tablespoon of avocado oil or another cooking oil to brown the onions.
- Brown the sausage and onions on Medium High heat until the sausage is no longer pink. Drain excess fat if needed.
- Add green bell peppers, canned green chili peppers, tomato, garlic and kale to the pan and give it a good stir.
- Cook for 5 minutes or until the green bell peppers and tomatoes begin to soften.
- Add in the marinara sauce, cream cheese, labneh, salt and pepper. Mix thoroughly.
- Simmer for five minutes until the cream cheese is melted. Stir often to ensure all of the ingredients are well combined. NOTE: Stir and keep an eye on it to make sure the sauce doesn't burn and get stuck to the pan.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.