Smoky Sausage Pimento Cheese Dip (Easy Grill & Tailgate Recipe)
This Smoky Sausage Pimento Cheese Dip takes classic, creamy Southern pimento cheese and upgrades it with savory ground sausage, crispy bacon, and a kick of fresh jalapeño. Baked right on the grill in a disposable pan, it absorbs a subtle smoky flavor while getting warm, rich, and melty.
Our family loves any variation of a hot cheese dip, but this outdoor version is my absolute favorite for game days and summer cookouts. Whenever we head out to tailgate, I like to have everything prepped ahead of time so I’m not stuck cooking and missing the game. You can prep the sausage and bacon at home, pack it up, and assemble the pan right at the stadium. It stays warm on the grill for hours, and using disposable pans makes cleanup completely effortless so you can focus on enjoying the football game!
Why You’ll Love This Smoky Sausage Pimento Cheese Dip
- Tailgate Friendly: Uses disposable aluminum pans for zero-mess cleanup.
- Make-Ahead Easy: Prep and assemble everything a day early, then keep it cool until ready to grill.
- Rich Smoky Flavor: Baking on the grill adds a subtle depth of flavor you can’t get from a standard oven.
How To Make This Dip
(Scroll down to the printable recipe card for exact quantities and printable instructions)
Ingredients:
- Ground Sausage: Mild or spicy breakfast sausage both work great depending on your heat preference.
- Bacon: Cooked until extra crispy and chopped into bits.
- Cream Cheese: Softened to room temperature for easy spreading.
- Mayonnaise: Classic Southern mayo brings traditional pimento cheese flavor and creaminess.
- Diced Pimentos: Drained well so the dip doesn’t become watery.
- Fresh Jalapeño: Seeded and finely diced for a fresh bite.
- Sharp Cheddar Cheese: Freshly shredded cheddar melts the smoothest.
- Dippers: Crackers, breads, baguette slices, celery sticks, carrot sticks, bell peppers, tortilla chips.
Instructions:
- Crumble and cook the sausage, in a skillet over medium heat, drain the grease. Cook the bacon until crisp and chop into small pieces. (if assembling the dip later, place the meats in Ziploc bags and refrigerate or place in a cooler)
- Spray a disposable 9×13 aluminum pan with no stick cooking spray. Place the cream cheese and mayonnaise in center of the pan.
- Arrange the other ingredients around the cream cheese. Divide the cheese into 3 or 4 piles around it.
- Heat the grill to a medium heat (350 degrees). Place the pan in the grill uncovered. Close the lid and cook until the cheese is completely melted. Stir frequently with a long handle spoon.
- Carefully remove from the grill or turn the heat off and serve from there.
Step-By-Step Photos
Helpful Tips For Making This SMOKY SAUSAGE PIMENTO CHEESE DIP
- Rewarming on the Grill: To keep the dip warm throughout the tailgate, set the pan over low heat or indirect heat on the grill. Stir occasionally so the bottom doesn’t burn.
- Dipper Pan Hack: Set out your chips, pretzels, and crackers in a second disposable aluminum pan next to the dip for a neat setup and super easy cleanup at the end of the day.
- Oven Alternative: If you aren’t grilling, you can bake this exact same assembly in a standard 9×13 baking dish in your home oven at 350°F for 20 minutes until bubbly.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes! Assemble the entire dip inside your disposable pan, cover it tightly with aluminum foil, and store it in the refrigerator or cooler for up to 24 hours. Put it straight onto the grill when you’re ready to eat.
Is this dip very spicy?
Not unless you want it to be! To keep it mild, use regular pork sausage and remove all the seeds and white ribs from the jalapeño. For extra heat, switch to hot/spicy sausage and leave the jalapeño seeds in.
(HOT PIMENTO SAUSAGE DIP) is another variation of this dip that I had previously done and baked in the oven. Same ingredients, just different technique.
Some other tailgate favorites are PEPPERONI ROLLS,
LOADED FOOTBALL VEGGIE PIZZA
TACO DIP WITH MEAT
ROTEL AND SAUSAGE DIP,
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
SMOKY SAUSAGE PIMENTO CHEESE DIP
Ingredients
- 5 slices bacon
- 1/2 lb ground sausage
- 8 oz cream cheese room temperature
- 1 cup mayonnaise
- 4 oz jar pimentos drained
- 1 jalapeno pepper diced
- 2 1/2 cups sharp cheddar cheese shredded
- crackers tortilla chips, doritos, small pieces of french bread, celery sticks
Instructions
- Preheat grill to 350 degrees F. Spray a disposable aluminum pan with no stick cooking spray.
- Cook bacon until crisp, chop into pieces and set aside. Crumble and brown sausage, drain grease: set aside. (You can prepare these ahead of time and transport to the tailgate in small bags, or prepare in a skillet on the grill)
- Place the cream cheese and mayonnaise in center of the pan. Arrange the bacon, sausage, pimentos and cheese around the cream cheese block. Divide the cheese into 3 or 4 piles.
- Place the pan on the grill, uncovered. Close the lid and let cook about 20-25 minutes until the cheeses are melted and bubbly. Stir the mixture frequently with a long handle spoon while it is cooking on the grill.
- Arrange dippers onto a tray while the cheese dip is cooking. Use variety of crackers, small pieces of bread, and celery.
Notes
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