Cheesy Smoked Sausage Dip

Last Saturday was a big football Saturday in this house. My alma mater, Auburn University, played our arch rival, the University of Alabama. Jonathan’s alma mater, Mississippi State University, played its arch rival, Ole Miss. While both of our teams were soundly whipped by our opponents, the tailgating food kept us from being too down. A little Cheesy Smoked Sausage Dip is good for what ails you, whether it’s football Saturday or any other day of the week.

Jonathan wanted a dip made with our favorite brand of smoked sausage, Conecuh Smoked Sausage. All of the Conecuh varieties are delicious, but our favorite is the Spicy and Hot Hickory Smoked Sausage. If you can’t find Conecuh sausage in your area, you can certainly substitute your favorite brand. We threw together a few dip gotta-haves, and it turned out to be a delicious smoked sausage dip.

alt="smoked sausage dip"

Here’s what you’ll need:

1 lb Conecuh, diced and cooked
8 oz Colby Jack cheese, grated
8 oz cream cheese, softened
1 cup sour cream
1/2 cup mayo
3 green onions, diced
4 oz green chiles
1 T worchestershire sauce
1/2 t garlic powder
salt and pepper
1 sleeve ritz crackers, crushed
2 T butter, softened

Your first step is to dice and fry the pound of Conecuh. Once the skillet is nice and hot, it should take about 10-15 minutes to brown the sausage. Remove sausage from pan and drain on a paper towel.

Using my KitchenAid mixer, I mixed the cream cheese and sour cream together. When it was mixed well, I added in the mayo and colby jack. Mix well. Next add the green chiles, green onions, worchestershire sauce, garlic powder, salt and pepper and mix away until it’s all blended well. Add in the smoked sausage and mix well.

Spread dip into a baking dish that has been sprayed with cooking spray. I use a quiche dish similar to this one, but you could also use a Pyrex dish.

In a hand chopper or food processor (or by hand if you must), crush the sleeve of ritz crackers. Add the butter to the food processor and process for a few seconds to get the butter incorporated into the cracker crumbs. Sprinkle this delicious mixture over the dip.

Bake on 350 degrees for about 40 minutes or until topping is golden and dip is beginning to bubble.

I hope if y’all make this dip it brings you better success with your team than it did for us. War eagle and Hail State anyway 🙂

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[yumprint-recipe id=’29’]


  1. I almost just passed out over these pictures! YUMMMM! Thank you for taking the time to link up to Whimsy Wednesday! We LOVE your company☺

    Kelly at Smart! School {House}

  2. I SO WANT SOME!! That combination looks delicious!

    Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality!

  3. Faye Godwin says

    Why is it that people has good recipes on FB or anywhere and then When I go to copy it, there is not a way to copy or print it..You have Pin It-tweet-email-FB share. but no print..If I can’t print it I just delete and go on my way..What is the problem?? All so along with a lot of other people don’t have time to write it down or like myself it is hard to hand write it..But if I can copy/print it would be great….

    • thehillhangout says

      Thanks for your comments, Faye. I actually really like your idea and will look into a way to do that. In the meantime, you can print any recipe by highlighting what you want to print, clicking on FILE and then PRINT and then PRINT SELECTED.

  4. Made this and everyone loved it…War Eagle!!!

  5. Melissa doyle says

    I found your recipe last year and used it for new years all of are family loved it .I will be using it again this year thank you so much for sharing your recipe.

  6. Melinda Shirley says

    Just made this recipe for today’s season opener game against Louisville. Soooo good the only change I made was in the topping. I used Ritz crackers but also adde the new Vidalia onion petal chips!! Huge hit!!!

  7. I have made this several times everyone loves it!!! Making iit today for a Christmas party. Roll Tide!!!

  8. Have made this several times and it’s always a hit…thanks for the great recipe highlighting Conecuhs . I have always made it as written …today I decided to mix ritz crumbs in skillet with Conecuh grease instead of butter…OMG!!

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