That fine line between crazy and genius is contained in this savory dip.
8 ounces brick-style cream cheese, softened
2 Italian Sausages
1 1/2 cups grated mozzarella cheese, divided
1 cup cheddar cheese, divided
1 cup tomato sauce
1 tablespoon red chilli flakes
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon ground thyme
Half a chopped green pepper
1/4 a sliced red onion
Serving Suggestions - toasted bread. I used large pieces of thinly sliced rye.
Chopped Fresh Basil
Let's get Cooking...
Preheat oven to 375F. Butter the baking dish.
Remove the sausage from it's casing and cook in a saucepan over medium heat. Depending on the fat content of the sausage you may need to add oil. Set aside. In a small bowl stir together the tomato sauce, chilli flakes, basil, thyme and oregano. Set aside.
Using a spatula, evenly spread the cream cheese over the base of the dish. Then sprinkle half of each of the cheese and pour the pizza sauce to cover cheese. Layer some of the sausage, onion, green pepper and mushrooms. Sprinkle the rest of the cheese and top with pepperoni slices, more sausage and a few more green peppers, onions and mushrooms.
Bake for about 20 to 25 minutes or until cheese has melted.
While baking, brush your bread with olive oil and toast either in the oven or in a cast iron grill pan. Slice into thin strips and serve along side the dip.
Allow dip to cool slightly before serving and sprinkle the chopped basil over top.