Need an appetizer to pass? Try our savory sausage dip recipe

Holiday happy hours, work gatherings and parties at home are in full force. If you’re looking for a delicious hors d’oeuvres try out this savory sausage dip recipe. This recipe was created to remind one of our past chefs of his favorite small Ohio winery along the Lake Erie Wine Trail. Him and his mother enjoyed stopping there when they would get together and have wine. It’s the perfect snack to have while enjoying drinks around the holidays or watching the Bears game. Holiday Roasted Red Pepper Sausage Dip Ingredients Yield: ½ gallon or about 20, 3-oz. portions 2 lbs. bulk Italian sausage 2 shallots 6 red bell peppers (or 2 cans roasted red peppers) 20 small 2-oz. sourdough rolls or 5 large 2 lb. sourdough boules 1 qt. heavy cream 1 qt. vegetable or chicken stock 1 lb. cream cheese 1 lb. shredded mozzarella 1 lb. shredded parmesan 2 cloves garlic Salt and pepper to taste Instructions 1. Sauté Italian sausage with small-diced shallots, minced garlic, salt and pepper. Fire roast the red peppers; char them on my stovetop until the skins are black. Then place them in a bowl tightly wrapped with plastic wrap for about 10 minutes. Peel the skins and discard the seeds and stems. Small dice 1 pepper and set aside. Purée the rest and set aside. 2. Add stock and heavy cream to cooked sausage mixture. Bring to a simmer. 3. Slowly add cream cheese, stirring constantly 4. Slowly add shredded parmesan until fully incorporated. 5. Once sauce has thickened, stir in roasted red pepper purée and remove from heat. 6. Stir in the remaining shredded mozzarella; this will add a nice stringy cheese effect to the dip. 7. Hollow out sourdough bread rolls and brush with garlic oil butter. 8. Toast the rolls until exterior is crusty. 9. Fill the rolls with dip and top with small-diced roasted peppers. From our kitchens to yours, Blue Plate wishes you happy holidays and health and fun adventures in the New Year!