Best 2 Sausage And Mushroom Dip Recipes

Indulge in a symphony of flavors with our delightful Sausage and Mushroom Dip, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable dip, a harmonious blend of savory sausage, earthy mushrooms, and a velvety cream cheese base, promises an unforgettable culinary experience. Perfect for gatherings, parties, or cozy nights in, it effortlessly elevates any occasion.

Accompanying this star of the show are three additional dip recipes, each a testament to the versatility of this culinary art form. The Bacon Cheeseburger Dip, a symphony of bacon, ground beef, and melted cheese, transports you to a burger joint in dip form. The Spinach Artichoke Dip, a classic crowd-pleaser, combines creamy spinach, tender artichoke hearts, and a hint of Parmesan cheese for an irresistible treat. And the crowd-favorite Buffalo Chicken Dip, featuring succulent chicken smothered in a spicy buffalo sauce, promises a fiery kick that leaves you craving more.

Whether you're a seasoned dip aficionado or a novice just beginning your culinary journey, this article caters to all skill levels. With easy-to-follow instructions, helpful tips, and a dash of culinary inspiration, we guide you through the process of creating these delectable dips that are sure to become staples in your recipe repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

HOT KALE, SAUSAGE, AND MUSHROOM DIP

Hot Kale, Sausage, and Mushroom Dip image

This hearty recipe from TV chef Nikki Elkins contains a creamy Mornay sauce, which is made of milk, flour, and shredded or grated cheese. Pair the dip with tortilla chips or a toasted baguette for the perfect party snack.

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 15

Ingredients

5 tablespoons unsalted butter, plus more for baking dish
Coarse salt
2 small bunches curly kale (about 1 pound), stemmed and torn
1/2 pound spicy Italian sausage, casings removed
1 tablespoon olive oil
8 ounces button or cremini mushrooms, sliced
1 tablespoon sherry-wine vinegar
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups finely grated Parmesan cheese
1 1/2 cups finely grated Gruyere cheese
1 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground black pepper
Tortilla chips or toasted baguette slices, for serving

Steps:

Preheat oven to 375 degrees; butter a 1 1/2-quart baking dish and set aside.
Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry. Finely chop; you should have about 2 1/2 cups chopped kale. Transfer to a large bowl and set aside.
Place sausage in a large skillet and cook, stirring, until brown; drain fat from skillet and transfer sausage to a bowl with kale.
Melt 1 tablespoon butter and oil in skillet over medium-high heat. Add mushrooms and cook, stirring, until lightly brown and tender, about 5 minutes. Add vinegar to deglaze and transfer mushrooms to bowl with kale and sausage.
In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour and cook, whisking, until thick and bubbly, about 3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook until mixture just begins to boil. Reduce heat to medium-low and simmer, whisking often, about 3 minutes. Remove from heat and stir in 1 cup Parmesan and 1 cup Gruyere; stir in lemon zest, 2 teaspoons salt, and pepper. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.
Transfer kale mixture to prepared baking dish; top with remaining 1/2 cup Parmesan and Gruyere. Bake until heated through, about 25 minutes.
Preheat broiler. Transfer baking dish to broiler; broil until browned and bubbly, 1 to 2 minutes. Serve dip with tortilla chips or toasted baguette.

SAUSAGE AND MUSHROOM DIP

Sausage and Mushroom Dip image

This is a wonderful game day recipe hope you enjoy it as much as I do serve with bagel chips or hearty wheat crackers

Provided by Chef Rotenberry

Categories Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb Italian sausage (skin removed)
1 tablespoon oil
8 ounces fresh mushrooms (chopped or sliced)
1/2 cup onion (chopped)
1/2 cup red pepper (chopped)
8 ounces cream cheese
1/2 teaspoon Worcestershire sauce

Steps:

brown sausage & drain well.
cook next 3 ingredient in oil until tender.
stir in the cream cheese & Worcestershire sauce.
if dip is needed instead of spread add sour cream to desired consistency.
sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.

Tips:

Use a variety of mushrooms. This will give your dip a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't be afraid to experiment with different cheeses. A good melting cheese, such as cheddar or mozzarella, is a must, but you can also add in other cheeses for flavor, such as Parmesan or blue cheese.
Cook the sausage until it's browned all over. This will help to develop its flavor and prevent it from becoming dry.
Don't overcook the mushrooms. They should be tender but still have a little bit of a bite to them.
Serve the dip immediately. This is when it will be at its best, with the cheese melted and gooey and the sausage and mushrooms still warm.

Conclusion:

Sausage and mushroom dip is a classic party appetizer that is always a hit. It's easy to make, delicious, and can be tailored to your own taste preferences. So next time you're looking for a crowd-pleasing snack, give this dip a try. You won't be disappointed!