Ingredients:
1 pound Premio Sweet Basil Italian Sausage, casings removed, cooked, crumbled and drained
1 cup roasted red peppers, finely chopped, drained and patted dry
1 tablespoon olive oil
2 cloves garlic, minced
4 cups broccoli rabe leaves and florets, chopped and stems discarded
Pinch ground black pepper
1/4 teaspoon garlic salt
1 bag Party ‘tizers Veggie Dippin’ Chips
Cheese Mixture:
8 ounces cream cheese, at room temperature
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 teaspoon garlic salt
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make 4th and Goal Sausage & Broccoli Rabe Bubbling Italian Cheese Dip:
1. Preheat oven to 375 degrees (F). Place cream cheese, ricotta cheese, shredded mozzarella, grated parmesan and 1/4 teaspoon garlic salt in a food processor; pulse until blended and smooth. Spread into an 8 x 8” glass baking dish and top with chopped roasted red pepper; set aside.
2. Place the olive oil, garlic, broccoli rabe, garlic salt and black pepper into a sauté pan. Sauté the chopped broccoli rabe for 3-5 minutes. Spoon mixture over the red pepper.
3. Cook Premio Sausage in a skillet over medium heat, breaking apart the sausage into fine crumbles as it cooks with a spatula, about 6-8 minutes or until cooked through. Spoon sausage out of skillet and onto paper towel-lined dish; pat dry.
4. Scatter sausage over broccoli rabe and cook assembled dip in preheated oven for 8-12 minutes, until heated through and cheese has melted. Serve hot with Veggie Dippin’ Chips.
SERVES: 4-6
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