Categories: Appetizers

Ingredients

• 12 oz. bulk Italian sausage
• 1 tbsp. olive oil
• 1/2 cup finely diced onion
• 1 tbsp. minced fresh garlic
• 4 oz. cream cheese, cubed
• 8 oz. white American cheese, shredded
• 8 oz fontina cheese, shredded
• 14.5 oz can Italian-style diced tomatoes, well drained
• 1/2 cup sour cream
• 1/4 cup chopped jarred roasted red peppers
• 1/4 cup chopped deli-sliced pepperoncini
• Crostini

Directions

1. Preheat oven to 350.

2. Brown sausage in oil in a saute pan over medium-high heat, 5-7 minutes; transfer to a paper towel-lined plate. Reduce heat to medium-low.

3. Sweat onion and garlic in drippings until softened, 5 minutes. Stir in cream cheese until completely melted.

4. Combine sausage, cream cheese mixture, American cheese, fontina, tomatoes, sour cream, roasted peppers, and pepperoncini. Transfer dip to a 9-inch deep-dish pie plate, cover with foil, and bake 40 minutes. Remove foil and bake dip until bubbly around edges, 10 minutes more. Serve dip with crostini.

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