Meaty Italian Dip
- Yield 32 servings
A creamy hearty dip with robust Italian ingredients.
Holly Clegg
Ingredients
- 1 pound ground sirloin
- 6 ounces ground breakfast turkey sausage
- 1/2 pound sliced mushrooms
- 1 cup chopped onion
- 1/2 cup minced roasted red peppers (found in jar)
- 1/2 cup sliced black olives
- 1 -- (14-ounce) can artichokes, drained and finely chopped
- 1 -- (14-ounce) can fire-roasted chopped tomatoes
- 2 teaspoons minced garlic
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/2 cup grated Parmesan cheese
- 1 -- (8-ounce) package reduced-fat cream cheese
- 1/2 cup nonfat sour cream
Instructions
- In large nonstick pot, cook meat, sausage, mushrooms and onion until meat and sausage are done, about 5-7 minutes. Drain excess fat.
- Add remaining ingredients, except sour cream and cook until cheese is melted and dip is well heated. Stir in sour cream, heat and serve.
Tip: Fire-roasted diced tomatoes have a roasted smoky flavor for a more intense tasting tomato.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
