Ingredients:
1/2 pound Premio Italian Sausage with Tomato, Garlic & Rosemary
1 (15 ounce) can tomato sauce
1 (12 ounce) jar marinated artichokes, chopped (reserve juice)
1 (7.5 ounce) can tuna, well drained
1 (6 ounce) can black pitted olives, drained and chopped
1 cup marinated mushrooms, chopped
2 cups spicy Giadiniera, chopped and drained
4 tablespoons red wine vinegar
Salt & freshly ground pepper, to taste
1-2 bags Party ‘tizers Veggie Dippin’ Chips
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Warm & Spicy Amalfi Coast Dip & Spread:
1. In a skillet, heat up the olive oil. Remove Premio Sausages from casings and add to olive oil; sauté, chopping up with edges of spatula into small pieces. Drain off grease and set aside to cool completely.
2. In a separate large bowl, place tomato sauce, chopped artichokes, tuna, chopped olives, chopped marinated mushrooms and chopped Giadiniera; stir until well blended. Add red wine vinegar and reserved juice of artichokes; mix and stir again. Taste and add salt and pepper to your taste.
3. Once sausage has completely cooled, add to vegetable/tuna mixture and stir well. Cover and refrigerate overnight (can be refrigerated up to two days).
4. When ready to serve, reheat dip until just warm. Pour into a serving dish and serve with Veggie Dippin’ Chips.
SERVES: 4-6
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