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Spicy Fontina Cheese Dip with Sweet Italian Sausage

Expand your snacking horizon and whip up this melt-in-your-mouth Spicy Fontina Cheese Dip with Sweet Italian Sausage. Serve with assorted br View More expand_more

Expand your snacking horizon and whip up this melt-in-your-mouth Spicy Fontina Cheese Dip with Sweet Italian Sausage. Serve with assorted breadsticks, crudites, and pepperoncini, and you’ve got a hot game day hit!

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Spicy Fontina Cheese Dip with Sweet Italian Sausage
alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageSweet Italian Sausage
1 Pack
Carando Sweet Italian Sausage
1 Pack
2 tablespoons
Extra virgin olive oil
2 tablespoons
2 tablespoons
Yellow onion, minced
2 tablespoons
1/2 cup
Italian long hot peppers, roasted and diced
1/2 cup
1/2 cup
White wine
1/2 cup
2 cups
Half and half
2 cups
2 tablespoons
Cornstarch
2 tablespoons
2 tablespoons
Water
2 tablespoons
1 1/2 pounds
Fontina cheese, shredded
1 1/2 pounds
For Dipping: Assorted Breadsticks, Crudites, and Pepperoncini

Directions


  1. Cook the sausages according to package instructions. Reserve

  2. While the sausages are cooking, heat a heavy-bottomed pot or Dutch oven over medium-high heat.

  3. Add the extra virgin olive oil, onion, and Italian long hot peppers and sauté until the onion is tender

  4. Deglaze the pan with the wine, add the half and half, and bring to a boil

  5. Combine the cornstarch and water and whisk into the half and half mixture to thicken

  6. Reduce the heat to low and add the cheese, whisking constantly to avoid scorching, and cook until the cheese is just melted

  7. Transfer the cheese to the desired serving vessel

  8. Slice the sausages and transfer to a serving bowl

  9. Serve the dip with a platter of vegetables, bowls of sausage and pepperoncini, and baskets of bread sticks.

Life is Delicious. Savor It.

Ingredients


1 Pack
Carando Sweet Italian Sausage
1 Pack
2 tablespoons
Extra virgin olive oil
2 tablespoons
2 tablespoons
Yellow onion, minced
2 tablespoons
1/2 cup
Italian long hot peppers, roasted and diced
1/2 cup
1/2 cup
White wine
1/2 cup
2 cups
Half and half
2 cups
2 tablespoons
Cornstarch
2 tablespoons
2 tablespoons
Water
2 tablespoons
1 1/2 pounds
Fontina cheese, shredded
1 1/2 pounds
For Dipping: Assorted Breadsticks, Crudites, and Pepperoncini

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