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 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.
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