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.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
393 Calories
Recipe Instructions
Step 1
Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.
Step 2
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.
Step 3
Mix sausage into ajvar mixture; add harissa and mix well.
Ingredients
2 tablespoons all-purpose flour
3 tablespoons butter
2 (8 ounce) packages cream cheese, cut into chunks
3 cloves garlic, minced
1 onion, minced
2 pounds bulk spicy pork sausage
8 fluid ounces half-and-half
12 ounces ajvar sauce (roasted eggplant and red bell peppers)
