Dundee Dip Recipe

Time1h

Serves4

Fontina | Italian Sausage | Fingerling Potato Banana Pepper | Roasted Tomato | Baguette

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Ingredients

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1
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.
2
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.
3
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.
4
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.
5
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.
6
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.