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Creamy Zesty Sausage Dip

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>>

Creamy Zesty Sausage Dip

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. 

 

Creamy Zesty Sausage Dip

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 [1]? 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? 

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Creamy Zesty Sausage Dip

  • Author: Jennifer Robins
Scale

Ingredients

  • 2 tablespoons olive or avocado oil
  • 1 onion diced
  • 1 pound uncooked breakfast sausage
  • 110 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

  1. Prehat oven on broil setting
  2. Saute the onion and sausage in the oil over medium heat for around 10 minutes or until the sausage is no longer pink
  3. Drain the tomatoes and chilies and add them to the skillet
  4. Now add in your vegan cream cheese and seasonings and stir to combine
  5. Once all the ingredients are incorporated spoon them into a baking dish
  6. Top with shredded goat cheddar if desired and broil until golden and bubbly
  7. Top with fresh parsley and serve with grain free tortilla chips or grain free crackers

 

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