The filling comes together in a skillet before going into a casserole dish for a short bake. It is an easy addition to a game day spread, potluck, or casual gathering, with enough for eight appetizer servings.
What You’ll Need
- Breakfast sausage. Use 1 pound of bulk sausage. Choose mild or hot depending on your preferred spice level.
- Cream cheese. One softened 8-ounce block creates the creamy base. Cut it into cubes to help it melt evenly.
- Diced tomatoes with green chiles. Use one 10-ounce can, including the juices, to add flavor and loosen the filling.
- Cheddar cheese. Use 2 cups shredded cheddar, reserving ½ cup for the topping.
How to Make Sausage Bradford Dip
Preheat the oven to 350°F. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until fully cooked. Drain excess grease before adding the remaining ingredients.
Reduce the heat to LOW and stir in the softened cream cheese until melted. Add the undrained tomatoes with green chiles and 1½ cups of cheddar. Stir until evenly combined.
Spread the mixture in a small casserole dish and sprinkle the remaining cheddar over the surface. Bake for 15–20 minutes, until hot and bubbling with a melted cheese topping.
Tips for a Creamy, Scoopable Dip
Break the sausage into small pieces so each scoop contains a little of everything. Draining the rendered grease helps keep the finished dip creamy without an oily layer on top.
Keep the heat low while incorporating the cream cheese. The tomato juices help bring the mixture together, so add the entire can. Spread the filling evenly in the baking dish so it heats consistently.
Choose Your Spice Level
For a gentler dip, use mild breakfast sausage and mild tomatoes with green chiles. Hot sausage or a hotter tomato variety will give the same four-ingredient recipe more heat.
What to Serve with Sausage Bradford Dip
Corn chips, tortilla chips, and thick crackers hold up well to the hearty filling. Bell pepper strips and celery sticks also work for scooping. Serve the casserole dish on a heatproof trivet with a spoon so guests can portion the dip easily.
Frequently Asked Questions
Should I drain the tomatoes?
Add them undrained. Their juices blend with the cream cheese and cheddar to keep the dip scoopable.
Can I use a different cheese?
Yes. Monterey Jack, pepper Jack, or a cheddar blend can replace the cheddar in the same amount. Pepper Jack adds extra heat.
Can I serve it directly from the skillet?
Yes. Once all the ingredients are combined and hot throughout, you can serve it as a skillet dip. Stir in all the cheddar, or use an oven-safe skillet for the baked cheese topping.
Why is the dip thicker after serving?
The cheeses firm up as they cool. Serve the dip warm for easier scooping.
4-Ingredient Sausage Bradford Dip Recipe Card
A warm baked sausage dip with cream cheese, tomatoes with green chiles, and a melted cheddar topping.
- Prep time — About 5 minutes
- Skillet time — About 10–15 minutes
- Bake time — 15–20 minutes
- Total time — About 30–40 minutes
- Servings — 8 appetizer portions
Ingredients
- 1 pound bulk breakfast sausage
- 1 package (8 ounces) cream cheese, softened
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350°F.
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until fully cooked. Drain excess grease.
- Reduce the heat to LOW. Add the softened cream cheese and stir until melted and incorporated.
- Stir in the undrained diced tomatoes with green chiles and 1½ cups of cheddar until evenly combined.
- Transfer to a small casserole dish and spread evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 15–20 minutes, until hot and bubbly and the cheese topping is melted.
- Serve warm with corn chips, tortilla chips, or crackers.
Recipe Notes
- Choose mild or hot sausage and tomatoes to adjust the heat.
- Drain excess sausage grease before adding the cheeses.
- Keep the tomato juices for a creamy consistency.
- Preparation and cooking times are estimates.