Hot Sausage and Peppers Dip

Hot Sausage and Peppers Dip

By Claire Gibaut | @heresyourbite

INGREDIENTS:

  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil, as needed
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 to 6 cloves garlic, finely minced, to taste
  • 1 tablespoon tomato paste
  • 1½ teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes or Calabrian chilies, optional
  • ¼ cup dry white wine, optional, for deglazing
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 4 ounces smoked provolone cheese, freshly shredded, divided
  • 6 ounces low-moisture mozzarella cheese, freshly shredded, divided
  • ½ cup freshly grated Parmesan cheese, divided
  • Chopped fresh basil, for serving
  • Firehook Classic Sea Salt Crackers, for serving
  • Hot honey, optional, for serving

INSTRUCTIONS:

  1. Preheat the oven to 400°F. Cut the sliced peppers and onions into shorter strips, about 1 to 1½ inches long, for easier scooping.
  2. Heat a large skillet over medium-high heat. If you plan to bake the dip in the same skillet, make sure it’s oven-safe. Add the sausage and cook, breaking it into small crumbles, for 7 to 9 minutes, until browned and cooked through. Transfer to a plate, leaving about 1 tablespoon of fat in the skillet. Drain any excess fat, or add a drizzle of olive oil if the skillet is dry.
  3. Reduce the heat to medium. Add the peppers and onion, season lightly with salt and black pepper, and cook for 12 to 15 minutes, stirring occasionally, until very tender and lightly caramelized.
  4. Stir in the garlic, tomato paste, 1 teaspoon oregano, and optional red pepper flakes. Cook for 1 to 2 minutes, stirring, until fragrant and the tomato paste darkens slightly. If using the wine, pour it in and scrape up any browned bits from the bottom of the skillet. Cook for 1 to 2 minutes, until mostly evaporated. Remove from the heat and reserve a small spoonful of the peppers and onions for topping.
  5. In a large bowl, stir together the cream cheese and sour cream until smooth. Fold in 4 ounces each of the smoked provolone and mozzarella, plus ¼ cup Parmesan. Stir in the sausage, remaining peppers and onions, and remaining ½ teaspoon oregano. Add another pinch of red pepper flakes, if desired. Taste and adjust the seasoning.
  6. Spread the mixture evenly into a shallow 2- to 3-quart baking dish or oven-safe skillet. Top with the remaining 2 ounces mozzarella and ¼ cup Parmesan, then scatter the reserved peppers and onions over the cheese.
  7. Bake uncovered for 20 to 25 minutes, until hot and bubbling around the edges. Broil for 1 to 2 minutes, watching closely, until golden and bubbly on top.
  8. Let stand for 5 minutes. Finish with fresh basil and serve warm with Firehook Crackers.
  9. Optional finish: Drizzle with hot honey just before serving for a little sweetness and heat.

Serves: 8
Prep Time: 15 minutes
Cook Time: 45 minutes

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INSTRUCTIONS:

  1. Preheat the oven to 400°F. Cut the sliced peppers and onions into shorter strips, about 1 to 1½ inches long, for easier scooping.
  2. Heat a large skillet over medium-high heat. If you plan to bake the dip in the same skillet, make sure it’s oven-safe. Add the sausage and cook, breaking it into small crumbles, for 7 to 9 minutes, until browned and cooked through. Transfer to a plate, leaving about 1 tablespoon of fat in the skillet. Drain any excess fat, or add a drizzle of olive oil if the skillet is dry.
  3. Reduce the heat to medium. Add the peppers and onion, season lightly with salt and black pepper, and cook for 12 to 15 minutes, stirring occasionally, until very tender and lightly caramelized.
  4. Stir in the garlic, tomato paste, 1 teaspoon oregano, and optional red pepper flakes. Cook for 1 to 2 minutes, stirring, until fragrant and the tomato paste darkens slightly. If using the wine, pour it in and scrape up any browned bits from the bottom of the skillet. Cook for 1 to 2 minutes, until mostly evaporated. Remove from the heat and reserve a small spoonful of the peppers and onions for topping.
  5. In a large bowl, stir together the cream cheese and sour cream until smooth. Fold in 4 ounces each of the smoked provolone and mozzarella, plus ¼ cup Parmesan. Stir in the sausage, remaining peppers and onions, and remaining ½ teaspoon oregano. Add another pinch of red pepper flakes, if desired. Taste and adjust the seasoning.
  6. Spread the mixture evenly into a shallow 2- to 3-quart baking dish or oven-safe skillet. Top with the remaining 2 ounces mozzarella and ¼ cup Parmesan, then scatter the reserved peppers and onions over the cheese.
  7. Bake uncovered for 20 to 25 minutes, until hot and bubbling around the edges. Broil for 1 to 2 minutes, watching closely, until golden and bubbly on top.
  8. Let stand for 5 minutes. Finish with fresh basil and serve warm with Firehook Crackers.
  9. Optional finish: Drizzle with hot honey just before serving for a little sweetness and heat.

Serves: 8
Prep Time: 15 minutes
Cook Time: 45 minutes