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| Ajvar and Sausage Dip |
"A quick dip to put together. Creamy and slightly hot. Serve with tortilla chips or crackers. You can make your own ajvar sauce (eggplant and peppers) or buy a jar. Serve immediately or keep warm in a small slow cooker."
Ingredients :
- 2 pounds bulk spicy pork sausage
- 1 onion, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 8 fluid ounces half-and-half
- 2 (8 ounce) packages cream cheese, cut into chunks
- 12 ounces ajvar sauce (roasted eggplant and red bell peppers)
- 1 teaspoon harissa (optional)
Instructions :
| Prep : 5M | Cook : 12M | Ready in : 25M |
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- Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.
- Melt butter in a saucepan over medium heat; cook and stir flour and garlic until mixture is color of coffee with cream, about 5 minutes. Add half-and-half and stir until smooth. Mix cream cheese and ajvar sauce into half-and-half mixture; cook and stir until cheese is melted and mixture is well combined, 2 to 4 minutes.
- Mix sausage into ajvar mixture; add harissa and mix well.
Notes :
- If there are any leftovers, thin them with half-and-half and it makes a great pasta sauce.
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