8 ounces bulk Italian sausage
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.
Servings Per Recipe about 5-1/2 cups dip Calories 141, Total Fat (g) 9, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 671, Carbohydrate (g) 9, Total Sugar (g) 6, Fiber (g) 2, Protein (g) 6, Vitamin C (DV%) 92, Calcium (DV%) 2, Iron (DV%) 27, Percent Daily Values are based on a 2,000 calorie diet