A quick dip to put together. Creamy and slightly hot. Serve with tortilla chips or crackers. You can make your own ajvar sauce (eggplant and peppers) or buy a jar. Serve immediately or keep warm in a small slow cooker.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.

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  • Melt butter in a saucepan over medium heat; cook and stir flour and garlic until mixture is color of coffee with cream, about 5 minutes. Add half-and-half and stir until smooth. Mix cream cheese and ajvar sauce into half-and-half mixture; cook and stir until cheese is melted and mixture is well combined, 2 to 4 minutes.

  • Mix sausage into ajvar mixture; add harissa and mix well.

Cook's Note:

If there are any leftovers, thin them with half-and-half and it makes a great pasta sauce.

Nutrition Facts

393 calories; protein 14.3g 29% DV; carbohydrates 9.5g 3% DV; fat 33.6g 52% DV; cholesterol 96.8mg 32% DV; sodium 717.8mg 29% DV. Full Nutrition
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