This baked cheesy pumpkin and spicy sausage dip served with garlic and sage butter crostini is the perfect fall appetizer for your holiday menu! For more delicious fall flavours check out our sage butter and pear grilled cheese.
At a Glance: Cheesy Pumpkin and Spicy Sausage Dip
- Prep Time: 45 minutes
- Baking Time: 25 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 8 servings
- Flavour: Cheesy, spicy, with a hint of woodsy sage
- Skill Level: Easy
- Why this Works: Spicy sausage pairs with classic fall flavours of pumpkin and sage in this cheesy baked dip with garlic crostini for the perfect holiday appetizer.
Cheesy Pumpkin and Spicy Sausage Dip
This warm and gooey baked cheese dip is packed with a blend of cheeses, spicy sausage, and comforting fall flavours. Pumpkin purée adds a vibrant colour to this savoury dip while fresh sage adds an aromatic woodsy flavour. Topped with even more cheese, the dip is baked until bubbling and golden brown. Served with crunchy garlic and sage butter crostini, this cheesy pumpkin and spicy sausage dip is the perfect fall or winter holiday appetizer!
For more festive appetizers, try our brie pull-apart bread with pear and caramelized onions or our spicy sausage and swiss chard dip.
Ingredient Notes
Sausage: I used a spicy Italian sausage for this recipe. Use your favourite spicy fresh sausage meat instead.
Pumpkin: Canned pumpkin purée makes this recipe quick and easy, however, you can use roasted and puréed fresh pumpkin instead if you prefer.
Cheese: This cheesy dip has several different kinds of cheese. Softened cream cheese is blended with the sausage and pumpkin while both fontina and sharp cheddar are mixed into the creamy filling and spread on top of the dip. Fontina is a great melting cheese while cheddar adds sharpness to balance the richness. If you can't find fontina cheese, then mozzarella makes a great substitute.
How to Make Cheesy Pumpkin and Spicy Sausage Dip
1. Make the garlic crostini
Turn the oven broiler on high. In a small bowl, stir together the melted butter, minced garlic, garlic powder, chopped fresh sage, kosher salt, and pepper. Thinly slice the baguette on a bias and arrange on a baking sheet. Brush one side of the baguette slices with the garlic butter.
Broil for 3 to 4 minutes until golden brown. Flip the slices and brush the other side with the garlic butter. Broil again for 3 to 4 minutes until the bottoms are golden brown. Transfer the garlic crostini to a rack to cool. Set aside.
2. Prep the ingredients
Preheat the oven to 400°F. Remove the sausage casings if present. Add 1 tablespoon olive oil to a non-stick skillet and place over medium heat. Crumble the sausage into the skillet and sauté until fully cooked. Drain the sausage and set aside.
Wipe out the skillet and then return to the heat. Add the remaining 1 tablespoon olive oil and the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and chopped fresh sage and cook for another minute. Transfer to a bowl and set aside to cool. In a separate bowl, combine the shredded fontina and cheddar cheese and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, and pumpkin purée. Whisk together until smooth. Add the cooked sausage and onions along with half of the shredded cheese. Stir to combine.
3. Bake the dip
Transfer the dip to an oven safe dish. Top with the remaining shredded cheese. Bake for 20 to 25 minutes until the dip is bubbly, heated through, and the cheese is golden on top.
4. Serve the Cheesy Pumpkin and Spicy Sausage Dip
Garnish the dip with fresh sage leaves. Serve the warm dip with the garlic crostini. Alternatively, serve this dip with tortilla chips. Enjoy!
More Cozy Appetizers
- Spicy Sausage and Swiss Chard Dip
- Garlic Butter Three Ways
- Warm Rarebit Dip with Seasoned Breadsticks
- Cheesy Potato Leek Croquettes
- Whisky Glazed Onions with Bacon and Blue Cheese
- Prosciutto Wrapped Figs with Goat Cheese and Port
Cheesy Pumpkin and Spicy Sausage Dip
Ingredients
Garlic and Sage Butter Crostini
- ½ cup butter melted
- 4 garlic cloves minced
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh sage
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 baguette
Cheesy Pumpkin and Spicy Sausage Dip
- 2 tablespoon olive oil divided
- 1 lb spicy Italian sausage
- ½ onion finely diced
- 4 garlic cloves minced
- 1 tablespoon chopped fresh sage
- 8 oz cream cheese softened
- 1 cup pumpkin purée
- ½ cup sour cream
- 1 ½ cups shredded fontina cheese
- 1 cup shredded sharp cheddar cheese
- fresh sage leaves for garnish
Instructions
Garlic and Sage Butter Crostini
- Turn the oven broiler on high. In a small bowl, stir together the melted butter, minced garlic, garlic powder, chopped fresh sage, kosher salt, and pepper. Thinly slice the baguette on a bias and arrange on a baking sheet. Brush one side of the baguette slices with the garlic butter.
- Broil for 3 to 4 minutes until golden brown. Flip the slices and brush the other side with the garlic butter. Broil again for 3 to 4 minutes until the bottoms are golden brown. Transfer the garlic crostini to a rack to cool. Set aside.
Cheesy Pumpkin and Spicy Sausage Dip
- Preheat the oven to 400°F. Remove the sausage casings if present. Add 1 tablespoon olive oil to a non-stick skillet and place over medium heat. Crumble the sausage into the skillet and sauté until fully cooked. Drain the sausage and set aside.
- Wipe out the skillet and then return to the heat. Add the remaining 1 tablespoon olive oil and the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and chopped fresh sage and cook for another minute. Transfer to a bowl and set aside to cool. In a separate bowl, combine the shredded fontina and cheddar cheese and set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, and pumpkin purée. Whisk together until smooth. Add the cooked sausage and onions along with half of the shredded cheese. Stir to combine.
- Transfer the dip to an oven safe dish. Top with the remaining shredded cheese. Bake for 20 to 25 minutes until the dip is bubbly, heated through, and the cheese is golden on top.
- Garnish the dip with fresh sage leaves. Serve the warm dip with the garlic crostini. Alternatively, serve this dip with tortilla chips. Enjoy!
