I sat down this week to look over my recipes and what I wanted to cook for the family and what I wanted to cook for the show. This is something I do at the beginning of each week, I usually test things out on the family see how they like it tweak it and bring it over to the show after I refine it a bit. I always ask whats going on this week?! Do we have people coming over you going anywhere. This usually makes my picks easy, the wife said she was going to visit a friend and hang out so make something she could bring with her. This made me think.. man it has been a long time since I did an awesome hot dip! I mean something that could be cooked easily and popped in the oven to heat back up. That brings me to the Italian Meatball Sub Dip!! This one is so full of cheesy goodness, it almost didn’t make it out of the house to get to my wife’s friend’s house lol. This one is an awesome little dip perfect for any little get together or heck keep it all to your self and snack all night lol.
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- 1/2 lb. Spicy Italian Sausage
- 16 oz. Cream Cheese, Softened
- 2-1/2 Cups Mozzarella Cheese, Shredded
- 2 tsp. Basil
- 1 tsp. Garlic Salt
- 1 Cup Marinera Sauce
- Preheat your oven to 375 degrees.Make small meatballs out of the spicy Italian sausages. In an oven save pan over medium heat. Cook the mini meatballs, turning them as they brown, until they are fully cooked. Remove them from the pan and put them on a paper towel lined plate, and drain fats from pan.
- In a large bowl, blend together the cream cheese, basil, garlic salt, and 1/2 cup of the mozzarella cheese until fully combined. Spread it in the bottom of the pan. Place the meatballs on top, cover with sauce, and then top with the remaining two cups of cheese.
- Bake for 15 minutes, then turn on the broiler and for five minutes. Keep a close eye on the dip so it doesn't burn.
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