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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Saausage Artichoke Dip Recipe

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This recipe for Italian Saausage Artichoke Dip is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
28 oz. artichoke hearts, rinsed and drained
6-8 oz. bulk hot Italian sausage
8 oz. sour cream
2 Tbsp flour
1/2 c. mayonnaise
3/4 c. finely shredded Parmesan cheese
1/4 c. Pitted Kalamata olives, coarsely chopped
1/2 c. roasted cherry tomatoes
2 Tbsp capers, drain and pat dry
Directions:
Directions:
Preheat oven to 350*
Place artichoke hearts in sieve or colander to remove excess liquid, press firmly on artichokes with paper towels.
Chop and set aside.
In large skillet cook sausage over med/hi heat until browned, stirring to break up meat as it cooks.
Using a slotted spoon tranfer to paper towel-lined plate.
In a large bowl stir together sour cream and flour.
Add mayonnaise, 1/2 cup cheese, olives, artichokes and sausage.
Transfer to sprayed 9" pie plate and sprinkle remaining cheese on top.
Bake uncovered for 30 minutes or until edges are lightly browned.
Cool 15 minutes.
Top with roasted cherry tomatoes and capers.
Serve with tortilla chips, toasted breads or crackers. Also could try cucumber slices and zuchinni slices.

 

 

 

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