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Lasagna Dip

½ cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 ½ cups ricotta
1 egg
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 375˚F. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes

SIMILAR RECIPES
Spinach & Artichoke Dip with Sausage

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped


½ cup mayo
½ cup sour cream
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 oz. sausage, cooked and crumbled
2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin. Bake until hot and bubbly.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning


1 (8 oz.) block cream cheese, softened
¼ cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
½ cup of walnuts, chopped

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix


1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
½ cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saut� zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil


12 oz. broccoli rabe, trimmed and coarsely chopped
1 (8.8 oz.) package naan
5 oz. spicy Italian sausage, cooked and crumbled
⅓ cup pizza sauce
⅓ cup ricotta
1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.