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Hot Ranch Sausage Dip

Creamy Hot Ranch Sausage Dip – A Must-Try for Your Next Party

A deliciously creamy Hot Ranch Sausage Dip that perfectly balances savory sausage with zesty ranch seasoning, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 lb Ground Sausage Choose spicy or mild for varying flavor profiles.
  • 8 oz Cream Cheese Softened for easy blending.
  • 1 cup Sour Cream Greek yogurt can be a healthier alternative.
  • 1 packet Ranch Seasoning Mix Provides essential ranch flavor.
  • 1 cup Shredded Cheddar Cheese Adds sharpness and melts beautifully.
  • 1 cup Shredded Mozzarella Cheese Creates a gooey, stretchy texture.
  • 1 cup Diced Tomatoes Optional; adds freshness and acidity.
  • 2 tablespoons Green Onions For garnish, can substitute with chives.

Equipment

  • Large Skillet
  • Mixing bowl
  • Spatula
  • Baking Dish

Method
 

Step-by-Step Instructions for Hot Ranch Sausage Dip
  1. In a large skillet, heat over medium heat, add the ground sausage, and cook for about 5-7 minutes until browned.
  2. In a mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning mix, blending until smooth.
  3. Fold the cooked sausage into the cream mixture, then add the shredded cheeses and optional diced tomatoes.
  4. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish, transferring the dip mixture into it.
  5. Bake for 20-25 minutes until the edges bubble and the top is golden brown.
  6. Allow to cool for 5 minutes, garnish with green onions, and serve with tortilla chips or veggies.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 5gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for later use.

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