Stuffed Long Hot Dip Recipes

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STUFFED MUSHROOM DIP



Stuffed Mushroom Dip image

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps - perfect for any gathering.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces ground Italian sausage
2 cloves garlic, minced
1 1/2 pounds white button mushrooms, roughly chopped (about 5 cups)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, cut into cubes
1/2 cup grated Parmesan
1/3 cup half-and-half
2 tablespoons unsalted butter, melted
1/4 cup panko
1/4 cup fresh flat-leaf parsley, chopped
1 baguette, toasted and sliced, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
  • Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

STUFFED HOT PEPPERS



Stuffed Hot Peppers image

Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Provided by Russ

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 6

Number Of Ingredients 9

⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
  • Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g

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