Hokie Pride Sausage Dip Recipes

Steps:

• In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next 8 ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips.

Steps:

• Combine all ingredients and mix well. Store in an air tight container.
• Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork).
• NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :).
• Add a couple tablespoons of oil to pan if your sausage is really lean.
• Pat sausage out into 4-6 patties depending on desired size preference.
• Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.

Steps:

• In a saucepan, brown and crumble sausage with the green onion until sausage is no longer pink. Drain.
• Return sausage mixture to saucepan. Add remaining ingredients. Cook and stir over med-low heat until heated through and cheeses melted.
• Serve hot with their favorite dippers. Or just give them each a spoon. ;).

Steps:

• ROASTED GARLIC:.
• Preheat the oven to 350ºF.
• Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
• Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic expel the cloves into a bowl.
• Mash into a paste.
• Set aside until needed.
• *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
• PREPARE DIP:.
• Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
• Place in a plastic or paper bag, and cool for about 15 minutes.
• Peel the peppers, remove the seeds and stems, and discard.
• Coarsley chop the peppers.
• Transfer the peppers and garlic to a food processor and process until smooth.
• Add the cheese and process until smooth.
• With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
• Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
• Adjust the seasoning, to taste.
• Transfer to a decorative bowl and refrigerate for 1 hour.
• Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
• Serve cool or at room temp, with assorted crudites for dipping.

Steps:

• Put diced peppers and vinegar in blender and pulse until smooth. Place in sauce pan, add sugar and salt. Simmer uncovered over low heat for 1 hr or unitl the consistancy of applesauce. Allow to cool slightly and pour half over each of 2 blocks of 8 oz of cream cheese.

Steps:

• Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
• Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
• Serve with pretzel knots or pretzel chips.

Steps:

• Combine first 4 ingredients until smooth.
• Spread in the bottom of a greased pan.
• Pour nutella over the peanut butter mixture. (we originally thought chocolate ganash, but nutella was easier).
• Chill for about 2 hours.
• Serve with Graham Crackers, Animal Crackers, Etc.

Steps:

• Combine all ingredients until well blended.

Steps:

• Place all ingredients in the crockpot and heat on low until melted; stir to combine.
• Alternatively, you can heat the ingredients on the stove top until combined, then transfer to the crock pot for serving.
• Serve warm with a sturdy chip such as Tostitos Tortilla Scoops or Fritos Corn Chip Scoops.

Steps:

• Preheat oven to 375°.
• Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain.
• Stir in garlic and thyme; cook 1 minute.
• Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
• Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted.
• Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted.
• Gently stir in beans.
• Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese. Bake at 375° for 18 to 20 minutes or until golden brown.
• Serve with corn chip scoops, bell pepper strips, and pretzel rods.