If you’re lucky enough to have any of this spunky dip left over, spoon it into freezer containers and stash it in the freezer to enjoy later. It will keep for up to 3 months. When you’re ready to serve it again, thaw it in the refrigerator and reheat it in a saucepan.
- Yield: 28 Servings
- 1 pound bulk Italian sausage
- 2/3 cup chopped onion
- 4 cloves garlic, minced
- 2 (15-ounce) cans tomato sauce
- 1 (14½-ounce) can tomatoes, undrained, cut up
- 1 (6-ounce) can tomato paste
- 4 tsp dried oregano, crushed
- 1 tbsp dried basil, crushed
- 2 tsp sugar
- ¼ tsp cayenne pepper
- ½ cup chopped pitted ripe olives
- Assorted dippers (such as toasted bread slices sprinkled with Parmesan cheese, breadsticks, breaded mozzarella cheese sticks, and/or sweet pepper strips)
- In a large skillet, cook sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat..
- In a 3½ or 4 quart slow cooker, combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and cayenne pepper.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
- Stir in olives. Serve with assorted dippers.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.