Baked Italian Sausage Dip
1 package (4 links) Field Roast Italian Sausage
1 (8 oz.) package Tofutti Better than Cream Cheese
2 (11 oz. each) jars Vino de Milo Spicy Sun-Dried Tomato Bruschetta Topping
1 (8 oz.) package Daiya Mozzarella style shreds
Crumble the sausages into a mixing bowl. Mix in the cream cheese with a fork until combined. Add the Vino de Milo Tomato Bruschetta and the Daiya shreds. Mix everything together.
Transfer mixture to a 9 inch round baking dish.
Bake at 375 degrees for 45 minutes or until hot and bubbly.
Serve with bread, crackers or bruschetta toasts.
Update 8/27/11: I've made this several times since first posting it. It works best if you drain the jars of Vino de Milo Bruschetta Topping. The last time I made it I used 1 cup of Follow Your Heart Vegenaise instead of the Tofutti Better than Cream Cheese. I think I prefer it with the vegenaise and it's easier to mix up.
