"Can’t Miss" Appetizer Recipe – Hot Baked Cheese and Sausage Dip
Another in our series of Connoisseur recommended appetizer recipes; this was tracked down and tested by good friend and cook extraordinaire Lesleigh Root. One bite and I knew it was destined for the “Can’t Miss” list.
The recipe comes from the Aidells sausage web site, and was apparently a competition winner!
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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 sauté 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.
· Notes from the Connoisseur – It may take longer for the dip to heat through, up to an hour. Also, before toasting the bread cubes we like to brush them with some olive oil. Another dip transport device that we sampled this with was Frito Scoops.
Give this one a try, your taste buds will love you for it..!
The recipe comes from the Aidells sausage web site, and was apparently a competition winner!
______________________
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 sauté 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.
· Notes from the Connoisseur – It may take longer for the dip to heat through, up to an hour. Also, before toasting the bread cubes we like to brush them with some olive oil. Another dip transport device that we sampled this with was Frito Scoops.
Give this one a try, your taste buds will love you for it..!