Sausage, Spinach & Artichoke Dip
Sausage, Spinach & Artichoke Dip
Directions
- Melt butter on low. Once melted, stir in flour and allow this to cook out the flour to create a roux. Remove the roux and set aside.
- In a clean sauce pot over medium-low heat, add olive oil and sausage. While this is beginning to heat up, add the onion, stir all together and then add in half & half.
- Add remaining ingredients and stir together until homogeneous. Bring contents to a light simmer and begin adding half of the roux, and then modify the viscosity with as much roux as you wish.
- Deposit re-thermed dip in 8 oz. portions into an oven safe carafe, cover with shredded cheese and a few sausage crumbles.
- Place under broiler to melt the cheese and serve with bread for dipping.
Ingredients
- 10 oz Roma® Hand-Pinched Style® Italian Sausage, Sweet Mild, Coarse-Ground
- 4 oz unsalted butter
- 6 oz flour, all-purpose
- 1 oz oil, olive
- 1/2 oz dried onion, minced
- 4 cups cream, half and half
- 1 oz minced garlic
- 16 oz spinach, packaged, frozen
- 17 oz Artichoke heart, chopped
- 1/4 oz salt, coarse
- 1/10 oz pepper, white, ground
- 16 oz cream cheese
- 2 oz Blended Cheese, shredded, mozzarella, provolone, Parmesan
- 6 oz Sourdough Bread Medallions, premade
