Annette Merfalen Recipe

Creamy Sausage Dip on Melba Toast

By Annette Merfalen galaide

I first tried this appetizer at a ladies tea many years ago. The hostess was adamant about not sharing her secret appetizer recipe. After searching the internet for possible matches, this is what I came up with. My family absolutely loves it! It can be prepared ahead of time and frozen for up to a month before baking, which is perfect for when unexpected company comes by (or when you just feel like having a snack)!

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


1 lb
mild italian sausage
1/4 c
chopped green onions
1 c
sour cream
1/2 c
1/4 c
grated parmesan cheese
1 tsp
garlic powder
1 Tbsp
worcestershire sauce
1 pkg
toast squares (melba or rye works well)
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Directions Step-By-Step

Preheat oven to 350 degrees F.
In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat and drain off drippings. Add green onions, sour cream, mayonnaise, cheese, and garlic powder; mix well.
Top toast squares with about 1 heaping tablespoon of the sausage mix. Bake for 20 minutes until bubbly. Garnish with additional sliced green onions if desired.
NOTE: To make this ahead of time, top toast squares as directed then place in the freezer. When ready to bake, remove the squares from the freezer and bake for 25-30 minutes or until the topping has browned slightly and becomes bubbly.
VARIATION: Use Phyllo cups instead of toast squares. Fill cups and bake as directed; garnish with a sprinkling of sliced green onions on top.

About this Recipe

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy