Pizza Dip -- Quad-Cities Online Recipe Book
Search Recipes

Submit a recipe
 

Appetizers:

Pizza Dip

Comment on this recipe

Ingredients

4 ounces bulk Italian sausage, browned and drained
1 envelope Lipton savory herb and garlic mix
2 cups sour cream
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1/4 cup fresh Parmesan cheese

Instructions

Combine first five ingredients in a shallow 1-1/2 quart baking dish. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes. Serve with fresh veggies and sliced Italian bread.

Marcia Gray-Lossing
Davenport


Local events heading








  Today is Wednesday, May 22, the 142nd day of 2013. There are 223 days left in the year.
1863 -- 150 years ago: Large quantities of ice from LaCrosse and Lake Pepin are beingshipped on ice boats, towed by steamers to St. Louis and points below.
1888 -- 125 years ago: With the Mississippi River at 18 feet above the low water stage,Rock Island is waging a valiant fight to keep the river from flooding the entire city.
1913 -- 100 years ago: Approval has been given by the city commission for paving 45thStreet between 7th and 11th Avenues.
1938 -- 75 years ago: Herndon Wright, of East Moline, has won the discus-throw title, by aheave of more than 140 feet, to set a new high school record at Champaign.
1963 -- 50 years ago: With the Selective Service Law recently extended by Congress forfour more years, Mrs. Hazel Doris reminded young men that they must register withinfive days after attaining their 18th birthday.
1988 -- 25 years ago: Over 500 Quad-Cities area retired volunteers were honoredrecently for their community services at a Retired Senior Volunteer Program luncheonat Palmer Auditorium in Davenport. Guest speaker, William Moffitt, director of productengineering of Deere & Co., spoke about leadership and stressed the importance ofcommunity volunteers.




(More History)