Cheesy Pumpkin and Spicy Sausage Dip

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This baked cheesy pumpkin and spicy sausage dip served with garlic and sage butter crostini is the perfect fall appetizer for your holiday menu!

Prep Time45

Cook Time25

Total Time1 10

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 705kcal

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.

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!