SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Spicy Sausage and Tomato Dip

Makes: 28 servings
Serving size: 1/4cup dip with 1 cup mixed vegetables Yield: 7 cups dip

Prep 20 mins Cook 5 hrs to 6 hrs low or High 2-1/2 to 3 hours

Ingredients

1 pound bulk Italian sausage
2/3 cup chopped onion
4 cloves garlic, minced
2 15 ounce can tomato sauce
1 14 1/2ounce can diced tomatoes, undrained
1 6 ounce can tomato paste
4 teaspoons dried oregano, crushed
1 tablespoon dried basil, crushed
2 teaspoons sugar or no-calorie, heat-stable, granular sugar substitute (Splenda)
1/4 teaspoon ground red pepper
1/2 cup chopped, pitted ripe olives
Vegetable dippers or toasted whole wheat pita wedges

Directions

1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender. Drain fat.

2. In a 3-1/2- or 4-quart slow cooker stir together sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and red pepper.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in olives. Serve with vegetable dippers. Makes 7 cups dip.

Nutrition Facts (Spicy Sausage and Tomato Dip)

Servings Per Recipe 28,
cal. (kcal) 87,
Fat, total (g) 4,
chol. (mg) 11,
sat. fat (g) 2,
carb. (g) 8,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 3,
pro. (g) 4,
vit. A (IU) 4373,
vit. C (mg) 51,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 20,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 275,
Potassium (mg) 228,
calcium (mg) 30,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe