Sausage & Artichoke Dip (Vegan)

This might be the most popular thing I've ever served at our tastings!



Sausage & Artichoke Dip (Vegan)

1 package (4 links) Field Roast Italian Sausage

2 jars (12 oz each) Cocina Selecta Artichoke Hearts, drained 

1 cup Follow Your Heart Vegenaise

1 package Daiya Mozzarella Style Shreds

Crumble sausages into a mixing bowl.  Chop artichokes and add to the bowl.  Stir in the vegenaise.  Add the Daiya shreds and stir to combine everything.  Transfer mixture to a 9 inch round baking dish.  Bake at 350 degrees for 45 minutes or until hot and bubbly.  Serve with bruschetta toasts.

Note: This can be made a day ahead and refrigerated before baking. It may take a little longer to bake if it's cold when you put it in the oven though.

Bella Cucina Walnut Roquefort Paté

Bella Cucina Walnut Roquefort Paté

 

1 8 oz package cream cheese

1 3.5 oz package Papillon Roquefort

1 jar Bella Cucina Walnut Sage Pesto

Let cheeses soften at room temperature for 15 to 30 minutes.  Place cheeses in a mixing bowl and stir until well combined. Stir in Bella Cucina Walnut Sage Pesto.  Mix well. Refrigerate until serving time. Transfer to serving platter. Garnish with toasted chopped walnuts and fresh herbs if desired. Serve with crackers.

Note: I like to serve this in either a round or rectangular shape.  To do this, line a round container or small loaf pan with plastic wrap and spoon in the mixture, pressing down.  Cover and refrigerate.