DUNDEE DIP Recipe

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss the potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.

Cook the Sausage

While the potatoes are roasting, heat a skillet over medium heat. Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and fully cooked, about 7-10 minutes. Drain any excess fat.

Combine Ingredients

In a large mixing bowl, combine the cooked sausage, roasted potatoes, banana peppers, Fontina cheese (shredded), and roasted tomatoes. Mix well to combine all ingredients.

Bake the Dip

Transfer the mixture to an oven-safe baking dish. Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.

Prepare the Baguette

While the dip is baking, slice the baguette into 1-inch pieces. Optionally, you can brush the slices with olive oil and toast them in the oven for the last 5 minutes of the dip baking time.

Serve

Once the dip is ready, remove it from the oven and let it cool for a few minutes. Serve it hot with the toasted baguette slices on the side.