• Abby Estevez

U.N. Dip (International Dip)

It's a meal, it's an appetizer, it's a party dish, it is whatever you want it to be... but to me... it's a valued family recipe. I hope my family is okay with me putting it out there!


*Scroll to the bottom as well for a time-lapse of a VERY normal cooking session in my home.*

Fun fact; my boyfriend and I have had the greatest honor of taking a very behind the scenes tour of the United Nations building here in New York City!


This iconic (and extremely secure) building is the headquarters of the United Nations. I was very sad to know that this year it was forced to move online instead of here in New York. UNGA (United Nations General Assembly) is much looked forward to, chaos, for those in the hospitality business. It runs our lives, increases overtime and don't even get me started on the traffic it causes! But... I love every second of it, most of us do!

Fair warning... this takes about 1.5 hours to make. But so easy and so worth it!


U.N. Dip (International Dip)

Serves 6 generous portions


1 pack Sweet Italian Sausage

1 pack Spicy Italian Sausage  - 6 links may seem like a lot not now, but the recipe isbased around this much sausage. If you are looking for a good brand, Primo is great and can be found in the pork section of most grocery stores! 2 teaspoons or 4 large cloves of garlic, minced  1 large yellow onion, small diced 

Pinch of red pepper flakes (optional) 24oz can of crushed tomatoes  6oz can of tomato paste 1 large green pepper, small diced  2 tablespoons olive oil Salt and Pepper, to taste Prepare sausages first by slicing down lengthwise down the center and removing the lining. Set aside as you prep the onions, garlic and green pepper.

Heat 2 tablespoons of olive oil on medium high in a dutch oven, or your next favorite large pot. Once the olive oil is hot, add garlic and yellow onion, cook till onions are translucent and fragrant. I usually add about a 1/2 teaspoon of salt and pepper in at this time, but feel free to wait till the end and add per your desired taste. If you are opting for a bit more excitement and spice, add in the red pepper flakes at this time too.


Mix in the diced green pepper, then add the crumbled sausage and continue to break the sausage into small bits. Cook the crumbled sausage mixture till browned for about 5 minutes, stirring occasionally.

Next, add in the can of crushed tomatoes and tomato paste; turn heat down to medium low and simmer for 1 hour without covering. Stir occasionally being sure to scrape any bits from the bottom. After 1 hour, liquid should be noticeably thicker and have the appearance close to very thick chili.

Serve two generous scoops of the U.N. Dip in a cozy bowl with a side of garlic bread! 


Always recommend toasting up some of your own garlic bread - for this night, we used a French Semolina Baguette which we sliced thick and brushed with a simple mixture of olive oil and minced garlic. Broiled for about 3 minutes till toasty.


For the record, there were leftovers... which we ate for lunch the next day (sorry not sorry).

BUT this freezes great to heat up and enjoy another time!

Enjoy this VERY normal evening cooking session, time-lapsed for your attention span:


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