CHICKEN JALAPENO SAUSAGE MUSHROOM DIP

CHICKEN JALAPENO SAUSAGE MUSHROOM DIP image

Categories Condiment/Spread Chicken Appetizer Bake Cocktail Party Fourth of July Picnic Super Bowl Quick & Easy Low Sodium Wheat/Gluten-Free Backyard BBQ Summer Healthy Potluck

Yield 8-10 Persons

Number Of Ingredients 13

Ingredients

4 chicken jalapeno sausages
1/2 cup water
2 medium portabello mushrooms
3 small leeks
3 small green onions
3 cloves fresh garlic or 2 bulbs baby garlic
2 tbsp Bragg Liquid Aminos (or gluten free soy sauce)
1/2 teaspoon smoked paprika
2 tbsp Braggs Nutritional Yeast Seasoning
Dash of sea salt
1 tbsp Canola oil
3 tbsp Extra virgin olive oil
7 oz Vegan Jack cheese

Steps:

- Squeeze sausage out of casings, and discard the casings. - Coat bottom of meduim frying pan with canola oil, then add chicken sausage and 1/2 cup of water. Cook over low-to-medium heat until done. While cooking, break the chicken sausage into smaller pieces. - While chicken is cooking, do the following: * Remove the mushroom stems and wash the caps. * Dice the mushrooms. * Slice the leeks and green onions. * Mince the garlic. * Shred the cheese - Pour cooked chicken into a strainer and set aside. - Using the same frying pan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat. - Add the leeks, onions, and garlic, and saute over low heat until soft and flavors are combined. - Stir in the diced mushrooms. Coat the mushrooms with the mixture. - Add the Liquid Aminos and stir frequently. Cook until liquid is reduced by half and mushrooms are soft. (Increase heat to medium if necessary.) - Add the Paprika, Yeast Seasoning, and salt. Combine ingredients well. If too much liquid, reduce until mixture is only slightly wet. - Add the cooked chicken sausage and blend well with the mushroom mixture. Remove from heat. - Coat a 6-to-8 inch round or square casserole dish with 1 tbsp olive oil. - Transfer the dip to casserole dish, and sprinkle with the cheese. - In oven, broil over low setting just until the cheese melts. Serve immediately. If preparing ahead: omit the cheese, cover and refrigerate the casserole dish. Before serving, bake at 325 for 20 minutes, then add cheese and bake another 10 minutes, or until cheese has melted.