Spicy Italian Sausage Dip with Le Gruyère
If you love creamy dips like spinach and artichoke, you must give this spicy Italian sausage dip a try! Packed with creamy notes from the gruyere and cream cheese, this addicting warm dip is a must make. Save for your next game day menu or parties.
Ingredients
| 1/2 | diced yellow onion |
| 16 oz | softened cream cheese |
| 15 oz can | fire roasted tomatoes |
| 1 cup | pepperoncini rings |
| 2 cups | shredded gruyere (divided) |
| 1 tsp | Italian seasoning |
| 1 cup | shredded le gruyere cheese |
| large pinch kosher salt | |
| cracked black pepper | |
| 1 tbsp | olive oil |
| 1 | sliced baguette |
| Italian seasoning |
Instructions
- Preheat oven to 375 F. In a large sauté pan, heat olive oil over medium-high heat. Once hot, add onion and cook for 2-3 minutes. Add in sausage and break up using wooden spoon.
- Continue to cook until no longer pink and fully cooked through. If there is any grease leftover in the pan, drain. In a large bowl, add softened cream cheese. Add on sausage and onion mixture, fire roasted tomatoes, pepperoncini, 1 cup shredded gruyere, Italian seasoning, kosher salt and a few turns of cracked black pepper.
- Mix until well combined. Pour mixture into a small casserole dish. Top with remaining gruyere. Bake for 20-25 minutes. Let cool 10 minutes before eating.
- While dip is baking, prepare the crostini for dipping. Add baguette pieces to a large sheet pan. Brush tops with olive oil and sprinkle with a bit of Italian seasoning. Bake at 375 F for 8-10 minutes or until the tops are just golden brown. Serve with the dip.
