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  • Hot Spicy Kale Dip
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    Hot Spicy Kale Dip



    • 1/2 lb. Premio Hot Italian sausage, casings removed
    • 5 Tbsp. butter (plus more for baking dish)
    • 1 lb. kale, stemmed and torn
    • 1 Tbsp. olive oil
    • 8-oz. mushrooms (any type), sliced
    • 1 Tbsp. sherry-wine vinegar
    • 1/4 cup all-purpose flour
    • 1 1/2 cups milk
    • 1/2 cup heavy cream
    • 1 1/2 cups finely grated parmesan cheese
    • 1 1/2 cups finely grated Beaufort cheese
    • 1 tsp. grated lemon zest
    • 1/2 tsp. ground black pepper
    • 1 bag Party ‘tizers Super Grains Dippin’ Chips


    How to make Hot Spicy Kale Dip:

    1. Preheat oven to 375 degrees (F).  Butter a 1 1/2 quart baking dish and set aside.
    2. Bring a large pot of water to boil over high-heat.  Generously salt water and return to boil.
    3. Add kale and cook until tender, about 4-5 minutes.  Drain and rinse under cold running water to cool.  Squeeze water from kale until completely dry and finely chop (you should have about 2 1/2 cups of chopped kale).  Transfer to large bowl and set aside.
    4. Place Premio Hot Italian sausage in a large skillet and cook, stirring until brown.  Drain fat from skillet and transfer sausage to bowl with kale.
    5. Melt 1 Tbsp. butter and oil in skillet over medium-high heat.  Add mushrooms and cook, stirring until lightly brown and tender, about 5 minutes.
    6. Add vinegar to deglaze and transfer mushrooms to bowl with kale and sausage.
    7. In a medium saucepan, melt remaining 4 Tbsp. butter over medium heat.  Add flour and cook, whisking until thick and bubbly, about 3 minutes.  Whisk in milk and cream.
    8. Increase heat to medium-high; cook until mixture just begins to boil.
    9. Reduce heat to medium-low and simmer, whisking often, for about 3 minutes.  Remove from heat and stir in 1 cup parmesan and 1 cup Beaufort cheese.  Stir in lemon zest, 2 tsp. salt and pepper.
    10. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.  Transfer kale mixture to prepared baking dish; top with remaining 1/2 cup parmesan and Beaufort cheeses.
    11. Bake until heated through, about 25 minutes.
    12. Preheat broiler.  Transfer baking dish to broiler and broil until browned and bubbly, about 1-2 minutes.  Serve with Dippin’ Chips.

    Submitted by: Diana M.


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