If there’s one truth I know, it’s that we should upgrade starter foods to main courses. This Creamy Zesty Sausage Dip is so good, my daughter did just that. Grab a fork y’all…
Have you ever felt like that? Like main courses seemed like a waste of time when you could easily make a buffet of starters? That’s me. And apparently, my daughter Sadie, too. She is definitely cut from the same cloth as me, which sometimes is extra fun now that she is almost a teen.
I was going to make a funny about how there are no street drugs in this dip despite its addictive nature, but then I’d most definitely hear from someone who finds me less than funny. I’m kind of over people’s criticism lately, so I’ll refrain. <<wink>>
Anyway, this dip might be one that feels familiar to you. It might be one you ate at a party back when GMOs were all the rage and poorly sourced dairy was everyone’s fave. And I finally dug in to make this one with a dairy free option, because while I love cow boob juice, I also know it’s not always the best choice. Luckily for us all, this was an easy fix, with a few options.
While we’re on dips (which is where I’d like to live along with soups and tacos), did you try my Paleo Lasagna Dip? It’s also filled with all the goodness and should be a meal more often. I’m also working on a crab dip soon, because I’m all about the abundance mindset, ya heard?
PrintCreamy Zesty Sausage Dip
Ingredients
- 2 tablespoons olive or avocado oil
- 1 onion diced
- 1 pound uncooked breakfast sausage
- 1 – 10 oz can of tomatoes and green chilies (like Rotel)
- 10 ounces vegan cream cheese or 10 ounces Siete foods queso blanco
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Sea salt to taste if needed
- Optional: shredded goat cheddar (will not be dairy free)
Instructions
- Prehat oven on broil setting
- Saute the onion and sausage in the oil over medium heat for around 10 minutes or until the sausage is no longer pink
- Drain the tomatoes and chilies and add them to the skillet
- Now add in your vegan cream cheese and seasonings and stir to combine
- Once all the ingredients are incorporated spoon them into a baking dish
- Top with shredded goat cheddar if desired and broil until golden and bubbly
- Top with fresh parsley and serve with grain free tortilla chips or grain free crackers
Hey Jen. First I want to say that I think you are a funny, talented and just all around awesome person. I truly appreciate all you’ve done and given to me and others. But I gotta be honest that I was taken aback by your “joke/complaint” about not being able to make a joke about street drugs and addictive qualities because some people don’t have a sense of humor. I have a very well developed sense of humor and am the first person to laugh at myself and life. However, street drugs and addiction are not funny to me or a lot of other people. They are instead a painful subject because of what my family has been through due to addiction and street drugs. I’m guessing that you haven’t had to go through watching your child or significant other struggle with addiction or the negative effects of any street drugs. I can only hope that you and your family never experience any type of addiction or drug use so that you can continue as you are. But please, don’t criticize or accuse those of us who have been through literal hell, for not finding the subject funny. Thank you.
Thank you for your feedback Angela. Actually my life has been touched by addiction by someone closer than I am able to say publicly. As a result I have experienced years of abuse and fear. I have also been through literal hell. I’m sorry you’ve had to experience it as well.
Oh my this looks so good! It reminds me of a casserole my mom used to make! I wonder if I could mix with spaghetti squash and some eggs and bake into a casserole?? Oh or mix with siete chips and bake??? I’m going to try and let u know! I miss casseroles so much!