Creamy Sausage & Mushroom Dip

creamy sausage mushroom dip | sunsets on the side


I’m always on the hunt for great dips to serve throughout football season.  There’s just something that screams “game time,” when your guests walk into a house that smells incredible and already has some food on the (coffee)table.

It’s on.

I based this recipe on a crab dip that I’ve made a number of times (check that one out, too…it’s delicious).  But, I have some VIPs in my life that either don’t care for seafood or who are allergic.  So, I created this alternative version that’s chock full of savory sausage and mushrooms but brightened up with the fresh tomatoes, basil, and lemon juice.

My boys have a big game tonight.  Hopefully this dip will bring them (and your team) some much-needed luck!

Creamy Sausage & Mushroom Dip
Makes: 8 servings
  • ½ lb. loose sweet Italian sausage
  • ½ - 1 T. olive oil
  • 1 lb. mushrooms, sliced
  • 1 clove garlic, minced
  • 1 (8 oz.) package cream cheese, at room temperature
  • ½ cup mayonnaise
  • 1 lemon, juiced
  • 4 oz. Monterey Jack cheese, grated
  • ¼ tsp. crushed red pepper flakes
  • 1 large tomato, seeded and diced
  • 2 green onions, chopped
  • ⅓ cup chopped fresh basil
  • Salt & pepper
  1. Preheat oven to 350 degrees F. Spray an 8 x 8” baking dish with non-stick cooking spray. Set aside.
  2. Heat a large sauté pan over medium heat. When the pan is hot, add the sausage and cook, breaking it into small pieces with your spoon, until it’s golden brown and cooked through, about 10-15 minutes. With a slotted spoon, remove the sausage to a paper towel-covered plate to drain and cool.
  3. Add the sliced mushrooms to the same pan (adding olive oil, if needed, depending on how much fat is left behind from the sausage), season with salt and pepper, and let cook for 8-10 minutes, until the liquid from the mushrooms has evaporated and they start to brown. Add the garlic and let cook 1 minute longer. Set aside to let cool.
  4. In a medium bowl, mix together the cream cheese, mayonnaise, and lemon juice until completely smooth. Fold in the grated cheese, red pepper flakes, tomatoes, green onions, and basil. Season with black pepper, and stir in the sausage and mushrooms.
  5. Pour the mixture into the baking dish. Bake for 30-35 minutes, until the top is brown and the dip is bubbling.
  6. Serve with tortilla chips or crackers.

Adapted from Bobby.