It’s New Year’s Eve…what? Another 365 days have slipped through my fingers, I tried to make most of them count. Hopefully you did too.
I am not really into resolutions, however, I keep telling myself I am going to keep my office organized during 2015. However, first I need to actually organize it to make that happen. Why is it so hard to keep the thousands of pieces of paper together in an organized fashion? I don’t really know. It’s almost as if I can keep it going and then one bad day ruins my whole streak and bam….I have a mess again. I find it really difficult to keep it from all getting out of hand, but a winery is all PAPERWORK all the time. It gets out of control often.
If you are still looking for that special something to serve tonight, for the big game tomorrow or the Super Bowl, this Hot Italian Dip will be a great addition. It’s so good I had to remove myself from the room where it was. It is one of those addicting recipes….watch out.
I started with a base of Italian sausage and added some flavorful additions to make this dip over-the-top. I chose every ingredient for their flavor or creaminess and man…it came out so well.
Using the tip of my knife, I swirled the top of the dip to give it a little height. Then I sprinkled the cheese and pizza seasoning on top before popping it in the oven.
It’s hard to enjoy just one bite or ten….I promise you will love it!
Hot Italian Dip
- 1 lb Fresh Italian Mild Ground Sausage
- 1 (8 oz) package cream cheese, softened
- 2 (5.2 oz) packages Boursin Cheese Garlic & Fine Herbs Flavor
- 1/3 cup mayonnaise
- 3 oz sun-dried tomatoes (not in oil) Italian herb flavor if you can find it, chopped
- 1/2 cup drained, sliced peperoncini (they are sold sliced)
- 3 Tablespoons shredded Parmesan cheese
- 1/2 teaspoon pizza seasoning or Italian seasoning
- baguette, sliced
- In a nonstick skillet, cook Italian sausage until nicely browned, breaking it up into small chunks as it cook. Remove from heat and drain any fat.
- In a large bowl, blend cream cheese, Boursin cheese and mayonnaise until well combined. Add sun-dried tomatoes and peperoncini and continue blending. Stir in cooked sausage.
- Add mixture to a one quart baking dish and swirl the top with a small knife (just for looks). Sprinkle with Parmesan cheese and pizza seasoning.
- Bake for 25 minutes in a 350 degree oven until top is golden brown. Serve with a baguette.
- One Year Ago: Loaded Pulled Pork & Black Eyed Pea Nachos
- Two Years Ago: Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce
- Six Years Ago: Lobster Bisque