ST. LOUIS — Hot Italian Dip
Ingredients:
drizzle of olive oil
1 lb of fresh Italian sausage
1/2 onion, minced
4 garlic cloves, minced
2 packages of room temperature Boursin cheese (Garlic & Fine Herbs)
1 (8 oz.) package of cream cheese, room temperature
1/3 cup of mayonnaise
3 oz of sun-dried tomatoes, drained & chopped
1/2 cup of sliced pepperoncinis
1/3 - 1/2 cup of freshly grated Parmesan cheese
1/4 tsp of basil
1/4 tsp of oregano
1 baguette, sliced and toasted for serving
Directions
Start by drizzling a little oil in a large heavy skillet over medium/high heat. Add in the sausage and cook for 5 - 6 minutes, then add in the onion, cook 2 - 3 minutes, add in the garlic and cook 1 more minute.
Drain off the fat and set aside. Preheat the oven to 350 degrees.
Now in a large bowl, add the Boursin, cream cheese, and mayo, stir until well combined. Add in the sun-dried tomatoes, pepperoncinis and the cooked sausage, stir until well mixed.
Add the mixture to a 1-quart baking dish, sprinkle on the Parmesan, basil and oregano. Bake for 25 minutes, until golden. Serve with toasted baguette slices, enjoy!