Begin Sausage Pizza Dip

Series Summary

You’re throwing the ultimate Sunday afternoon football shindig and all the preparations are in place: cold beer in the fridge, vegetable tray for the health conscious, cookies for the laissez faire, about 14 bags of chips, a few extra chairs, the pizza delivery phone number, 3 or 4 cases of soda…and everything seems ready to go. Your guests arrive, eager to receive your hospitality. They chow down happily on cookies and chug beers with enthusiasm. Their need for sweets satiated and their thirst slaked, they go to reach for the chips. Someone grabs a handful of corn chips…and then looks around in confusion. After a few seconds, he calls over to you from the couch and says, “Hey man, where’s the dip?”

In this series on snack foods, learn how to avoid just such a situation. Expert Leah Schaefer will show you how to make her patented sausage pizza dip and her spinach artichoke dip recipes, just right for such an occasion. In a few short clips, learn what ingredients you need, how to prepare the beans, how to chop garlic, parsley and cilantro, how much hot sauce and lime juice to add, and how to mix it all together into the ultimate party dip. Enjoy!

Video Transcript

"Hi, I'm Leah Schaefer and on behalf of Expert Village, I'm going to show you how to make my party dips. So any time I'm going to a party and especially around the holiday's, I'll typically try to bring a couple dips along. Now, honestly most of the things I make dip wise to bring to these parties my husband won't eat because he doesn't do vegetables. I know it's sad isn't it? But, that's how I came up with the idea for this dip, you know what better for men to eat honestly than sausage and pizza flavors. So I'm going to go ahead and go through the ingredients and like most of my recipes a lot of these ingredients you already have on hand or in your pantry. So the first thing we're going to do is we have some baguette; we're going to toast up in the oven with some garlic and olive oil, that's going to use to dip into the dips. We have some cream cheese, some Parmesan cheese, and a three or four cheese Italian blend, whatever your grocery happens to have. My grocery happens to have a blend of garlic pesto Monterrey Jack, that's where you get the flexsive color from; Asigo, Parmesan and Romano cheese. We have some tomato sauce; it's going to give it that pizza base in flavor. Then we have some sausage. Now I just went to my meat counter at the grocery and they gave me a mixture of hot Italian and country sausage. To add just a little bit more heat, we're going to use some red pepper and then we're going to have some fennel to give it that nice Italian earthy flavor. For the other spices that we're going to add, we have some dry basil leaves, some dry parsley and dry oregano. Now since this is a dip, I'm fine using the dried spices. For the baguette, we're going to use some olive oil and we're going to put some garlic in there as well and then we're just going to season the whole thing with some sea salt and crushed black pepper."