Recipe: Sweet Italian pizza dip

SWEET ITALIAN PIZZA DIP

Makes 1 (2-quart) casserole.

Note: Peppedew peppers are often found near the olive section at the supermarket. From Ann Kim of Pizzeria Lola in Minneapolis.

• 3/4 lb. bulk Italian sausage

• 1 tbsp. extra-virgin olive oil

• 1/2 c. diced red onion

• 2 garlic cloves, chopped

• 1/2 c. sour cream

• 1/4 tsp. salt

• 3/4 c. shredded fresh mozzarella cheese, divided

•3/4 c. shredded provolone cheese, divided

• 3/4 c. grated Parmesan cheese, divided

• 1/2 tsp. dried oregano

• 3 tbsp. roughly chopped fresh basil

• 1 c. pizza sauce (see recipe or use prepared pizza sauce)

Directions

Preheat oven to 375 degrees.

To the same pan add olive oil, onion and garlic, and cook until onion is translucent. Mix the sausage into the mixture and remove the pan from the heat.

In a bowl, mix together cream cheese, sour cream, salt and half of all the cheeses (mozzarella, provolone and Parmesan). Stir in peppadew peppers, oregano, basil and sausage mixture.

Spread this mixture into a wide 2-quart casserole dish, top with the pizza sauce and remaining cheese. Cover with foil and bake for 20 to 25 minutes. Remove foil and turn the broiler on medium and broil uncovered for 1 to 2 minutes until the cheese starts to bubble and brown. Serve with pita wedges or your favorite crusty Italian bread.

Nutrition information per 1/2 cup:

Calories150Fat13 gSodium390 mg

Protein7 gCholesterol31 mgDietary fiber0 g

Diabetic exchanges per serving: 1 high-fat meat, 1/2 fat.

HOMEMADE PIZZA SAUCE

Makes about 4 cups.

Note: This can be made a day in advance. From Ann Kim of Pizzeria Lola in Minneapolis, who suggests using high-quality canned tomatoes that are naturally sweet and flavorful. Extra sauce is good on homemade pizza or as a light pasta sauce.

• 1/2 tsp. salt

• 1 tbsp. extra-virgin olive oil

• 2 tbsp. red-wine vinegar or lemon juice

Directions

Drain tomatoes, reserving juice. Add whole tomatoes to a large bowl and crush tomatoes by hand. Stir in salt, olive oil and vinegar.

Makes about 11/2 cups.

Note: This dip is delicious with raw vegetables, shrimp, chips and much more. From Stewart Woodman of Heidi's in Minneapolis.

• 1/2 c. crème fraîche or sour cream

• 1/4 c. mayonnaise

• 5 oz. cream cheese, at room temperature

• 1 tsp. curry powder

• 1/2 tsp. hot chili sauce (such as Sriracha), or to taste

• 3/4 tsp. salt

• 1 green onion, trimmed and finely chopped

Directions

Nutrition information per 2 tablespoons:

Calories140Fat14 gSodium335 mg

Carbohydrates2 gSaturated fat6 gCalcium37 mg

Protein1 gCholesterol30 mgDietary fiber0 g

Diabetic exchanges per serving: 3 fat.

Makes about 1/4 cup.

Note: From Stewart Woodman of Heidi's.

• 7 cardamom pods

• 6 whole cloves

• 3 star anise

• 11/2 tsp. cumin seeds

• 3/4. tsp. fennel seeds

• 1/2 tsp. fenugreek seeds

• 3/4 tsp. cayenne pepper

Directions

Add cayenne to the spices, give a quick toss and remove from pan. Allow to cool.

Grind spices in small batches using a small coffee grinder devoted to spices until there is a fine powder. (If you want to grind spices in a coffee grinder used for coffee, it can be cleaned out by grinding white rice in it afterward.) Store in airtight container.

LANDON'S LAYERED ONION DIP

Makes about 2 cups.

Note: Home cooks may want to soak the raisins in bourbon as the recipe indicates. However, Landon Schoenefeld smokes his on a cookie sheet in a smoker for a good hour or so, or until they taste kind of smoky. Schoenefeld also uses vadouvan, a French variation of curry powder that contains toasted ground shallots. It can be ordered from Spice House in Milwaukee (thespicehouse.com). Haven't heard of it? It's been used on "Top Chef." From Schoenefeld of HauteDish in Minneapolis. Serve with naan or potato chips (homemade especially).

• 1/2 c. bourbon

• 1 drop liquid smoke

• 21/2 large yellow onions (21/2 lb.)

• 1/2 tsp. sea salt, plus more to taste

• 2 tbsp. vegetable oil

• 1 c. sour cream

• 4 tsp. curry powder (see Note)

• Salt and pepper to taste

• Thinly sliced fresh chives, for garnish

Directions

Slice the onions, toss with the sea salt and let set for a couple of minutes. Add the onions and vegetable oil to a wide 2-quart pot over medium heat and cover. Cook the onions for 10 minutes. (This will help leach the water out of the onions, which will eventually help them caramelize.) When the onions have lost their liquid, lower heat and continue to cook, uncovered, until they become a deep brown, about 35 minutes. If the onions start to stick, add a little water to the pot.

When the onions are nicely browned, pull off heat and let cool for a few minutes. Purée the onions in a blender while still warm, but not hot, adding up to 2 tablespoons water if mixture is too thick. While onions are puréeing, add softened butter little by little.

Mix the sour cream and curry powder and season to taste with salt and pepper.

In small casserole (preferably glass) add the layer of onion purée and chill until the mixture sets. Next add the drained raisins, then top with sour cream. Garnish with chives.

Nutrition information per 2 tablespoons:

Carbohydrates6 gSaturated fat3 gCalcium25 mg

Protein1 gCholesterol11 mgDietary fiber1 g