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HOT BAKED CHEESE AND SAUSAGE DIP
Diane Nemitz from Ludington, MI won our 2005 Recipe Contest in the Appetizer category with this tasty dip. Be sure to have lots of crackers and bread for dipping. WARNING - This dip is addictive! In fact, we recommend you make more than 1 recipe for your next party.
1 tablespoon vegetable oil
4 links Aidells Artichoke and Garlic sausage, finely chopped
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1/2 cup sour cream
8 ounces cream cheese, room temperature
1 1/2 cups shredded sharp Cheddar cheese
1 15-ounce can artichoke hearts, drained and chopped
1 round unsliced loaf rye or sourdough bread
Preheat oven to 350°
In medium skillet, over medium high heat add the oil and saute sausage, onion and garlic until lightly browned.
Beat together sour cream, cream cheese and Cheddar until smooth. Stir in the sausage mixture and artichokes.
Cut a slice off the top of the bread and scoop out insides, leaving about a one-half inch shell. Pour cheese mixture into bread, place top back on and wrap in foil. Place on baking sheet and bake for 30-35 minutes, until dip is heated through. While dip is baking, cut scooped out bread into cubes and toast. Unwrap bread loaf and serve surrounded by bread cubes and additional crackers.
Serves 6
Products
Artichoke & Garlic
Substitutes
Spinach & Feta
