Categories: Appetizers
Ingredients
- 12 oz. bulk Italian sausage
- 1 tbsp. olive oil
- 1/2 cup finely diced onion
- 1 tbsp. minced fresh garlic
- 4 oz. cream cheese, cubed
- 8 oz. white American cheese, shredded
- 8 oz fontina cheese, shredded
- 14.5 oz can Italian-style diced tomatoes, well drained
- 1/2 cup sour cream
- 1/4 cup chopped jarred roasted red peppers
- 1/4 cup chopped deli-sliced pepperoncini
- Crostini
Directions
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Preheat oven to 350.
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Brown sausage in oil in a saute pan over medium-high heat, 5-7 minutes; transfer to a paper towel-lined plate. Reduce heat to medium-low.
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Sweat onion and garlic in drippings until softened, 5 minutes. Stir in cream cheese until completely melted.
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Combine sausage, cream cheese mixture, American cheese, fontina, tomatoes, sour cream, roasted peppers, and pepperoncini. Transfer dip to a 9-inch deep-dish pie plate, cover with foil, and bake 40 minutes. Remove foil and bake dip until bubbly around edges, 10 minutes more. Serve dip with crostini.