Ajvar and Sausage Dip recipe

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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

Nutrition Info

392.5 calories
carbohydrate: 9.5 g
cholesterol: 96.8 mg
fat: 33.6 g
fiber: 2.3 g
protein: 14.3 g
saturatedFat: 16.2 g
servingSize: -
sodium: 717.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.

  2. 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.

  3. Mix sausage into ajvar mixture, add harissa and mix well.

Recipe Yield

12 servings

Recipe Note

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.

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