Recipes

Recipe: GETTING DIPPY WEEK: SPICY SAUSAGE AND TOMATO DIP

You might be planning to have friends over to watch a little ball, depending on how things went with your bracket. Either way, who doesn't love a good dip? This week, we'll share recipes that'll make you the most famous dip master on the block. Today's comes the Better Homes and Gardens website, www.bhg.com.



INGREDIENTS

1 pound  bulk Italian sausage



2/3 cup chopped onion



4 cloves garlic, minced



2 15-oz. cans tomato sauce



1 14.5 oz. can diced tomatoes, undrained



1 6-oz. can  tomato paste



4 teaspoons dried oregano, crushed



1 tablespoon dried basil, crushed



2 teaspoons sugar or no-calorie, heat-stable, granular sugar substitute (Splenda)



1/4 teaspoon ground red pepper



1/2 cup chopped, pitted ripe olives



Vegetable dippers or toasted whole wheat pita wedges





DIRECTIONS

1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender. Drain fat.

2. In a 3-1/2- or 4-quart slow cooker stir together sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and red pepper.



3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in olives. Serve with vegetable dippers. Makes 7 cups dip.

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