A awesome dip that I used to eat at my Grandmother’s buffet style Christmas dinners, updated and made VEGAN!
While hers used Velveeta, hamburger and spicy sausage, mine uses all vegan foods, yet still maintains it’s creamy yummi-ness.
Make it for dinner or for a party! Your guests will never know it’s vegan!
14 oz. roll of sausage (I used Lightlife Foods Gimme Lean Sausage)
8 oz. cream cheese (I used GoVeggie Vegan Classic Plain Cream Cheese)
7-8 oz. package shredded cheddar (I used Daiya Cheddar Style Shreds)
16 oz. salsa (I used Cadia Organic Mild Salsa)
1 cup unsweetened almond milk (or milk of your choice)
1 bag tortilla chips
Form the sausage into patties and cook according to package instructions. Allow to cool, then crumble into small pieces.
In a slow cooker, mix crumbled sausage, cream cheese, cheddar, salsa and milk.
Cook for 2 hours on low.
Stir and enjoy with tortilla chips!
Eat and enjoy!
Tips and Tricks:
After mine finished cooking, I put my slow cooker on warm to keep it smooth and creamy. I also would leave it in the slow cooker on a warm setting during parties so everyone can enjoy it this way.
If you serve it for a party, you may want to double the recipe, as many will come back for seconds! Please note: If you double the recipe, it may need to cook a little longer.
Try adding a can of rinsed black beans to the mixture for an extra punch of protein and fiber.
The salsa you use can easily alter the taste and the spicy-ness level. Use your favorite brand or flavor!
While I made mine vegan, you can make yours vegetarian by using regular cream cheese, regular milk, and regular cheddar. I’ve made mine vegetarian style and it works too!
Did you make this recipe or have feedback? Leave me a comment below or fill out the form to send me a message.
I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes