Browned spicy Italian sausage folded into a creamy fontina, Parmesan and roasted red pepper base, baked bubbling and served with garlic-rubbed baguette toasts.
Celery sticks and crackers work for dipping too. Use sweet Italian sausage for a milder dip.
Assemble up to a day ahead and refrigerate; add 10 minutes to the bake.
Ingredients
Scale
Measurement units
- 1 lb hot Italian sausage
- 8 oz cream cheese
- 6 oz fontina cheese (divided)
- 1 oz Parmesan
- ½ cup sour cream
- ½ cup jarred roasted red peppers
- 1 baguette
- 3 cloves garlic (2 minced, 1 halved)
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley
Ingredients
Scale
Measurement units
- 1 lb hot Italian sausage
- 8 oz cream cheese
- 6 oz fontina cheese (divided)
- 1 oz Parmesan
- ½ cup sour cream
- ½ cup jarred roasted red peppers
- 1 baguette
- 3 cloves garlic (2 minced, 1 halved)
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley
Instructions
Brown the sausage
Brown hot Italian sausage (1 lb) in the skillet over medium-high heat, breaking it into small pieces, until no pink remains and it reaches 160°F, about 8 minutes.
Stir in the minced garlic (2 cloves) and dried oregano (1 tsp) until fragrant, about 1 minute.
Drain off the excess fat, about 1 minute.
Equipment: large skillet
Toast the baguette
Heat the oven to 375°F, brush the sliced baguette with olive oil (2 tbsp), and bake on the baking sheet until golden, about 10 minutes.
Rub the warm toasts with the cut side of the halved garlic (1 cloves).
Equipment: rimmed baking sheet
Mix the dip
Stir cream cheese (8 oz), sour cream (½ cup), fontina cheese (4 oz), Parmesan (1 oz), jarred roasted red peppers (½ cup) and the browned sausage, cooked to 160°F, together until evenly mixed, about 2 minutes.
Spread in the baking dish and scatter the remaining fontina cheese (2 oz) over the top, about 1 minute.
Equipment: small baking dish
Bake and serve
Bake until bubbling at the edges and hot in the center, about 20 minutes.
Broil until the top is browned in spots, about 2 minutes.
Scatter with flat-leaf parsley (1 tbsp) and serve hot with the garlic toasts.
Equipment: small baking dish
Tomorrow's Meal
Sausage and Fontina Stuffed Shells
Leftover dip loosened with a little milk becomes a rich filling for jumbo pasta shells, baked under marinara.
Quick overview:
- 1.Warm leftover dip in a saucepan over low heat with a splash of milk until spoonable.
- 2.Fill cooked jumbo pasta shells with the dip.
- 3.Nestle the shells in marinara in a skillet.
- 4.Cover and bake until bubbling, then top with Parmesan.
Before you cook
Cook notes
- • Assemble up to a day ahead and refrigerate; add 10 minutes to the bake.
- • Use sweet Italian sausage for a milder dip.
- • Celery sticks and crackers work for dipping too.
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