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These two dips combining sausage and cheese, have been extremely popular each time I have made them – and I have baked and served both of them numerous times. They are so tasty, they tend to disappear before I have the chance to document them. Finally, I prepared them for a party of two, which did allow for leftovers and photographic evidence.


sausage and cheese dip

1 pound Italian sausage

8 ounces cream cheese

16 ounces sour cream

16 ounces velveeta cheese, cubed

1 tablespoon Worcestershire sauce

2 green onions, finely chopped

1/2 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

Heat oven to 350F.

In a large skillet over medium heat, cook Italian sausage until browned and cooked through, breaking it up as it cooks. Add cream cheese, sour cream and velveeta, cooking until melted and mixed together. Add Worcestershire, onions, curry powder, onion powder, garlic powder, salt and cayenne pepper. Mix to combine, pour into an oven-proof dish and bake for 35 to 40 minutes, or until bubbling and browned on top.


Recipe adapted from Tidbits From Life



tuscan sausage and bean dip

1 pound hot Italian sausage

1 onion, finely chopped

4 garlic cloves, minced

1/2 cup white wine

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

10 ounces cream cheese, softened

5 ounces fresh baby spinach, coarsely chopped

1 can (15-ounces) cannellini beans, rinsed and drained

1 cup chopped tomatoes

1 cup shredded sharp cheddar cheese

1/2 cup shredded parmesan cheese

Heat oven to 375F.

In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Stir in wine, oregano, salt and thyme. Bring to a boil, cook until liquid has almost evaporated.

Add cream cheese stir until melted. Stir in spinach, beans and tomatoes, cook and stir until spinach is wilted. Transfer to a greased baking dish. Sprinkle with cheeses.

Bake for 20 to 25 minutes, or until bubbly.


Recipe adapted from Taste of Home