Sausage, Spinach & Artichoke Dip


  1. 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.
  2. 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.
  3. 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. 
  4. Deposit re-thermed dip in 8 oz. portions into an oven safe carafe, cover with shredded cheese and a few sausage crumbles.
  5. Place under broiler to melt the cheese and serve with bread for dipping.


  • 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