Chicken Jalapeno Sausage Mushroom Dip

1. 1

   - Squeeze sausage out of casings, and discard the casings.

2. 2

   - 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.

3. 3

   - While chicken is cooking, do the following:

4. 4

   * Remove the mushroom stems and wash the caps.

5. 5

   * Dice the mushrooms.

6. 6

   * Slice the leeks and green onions.

7. 7

   * Mince the garlic.

8. 8

   * Shred the cheese

9. 9

   - Pour cooked chicken into a strainer and set aside.

10. 10

    - Using the same frying pan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat.

11. 11

    - Add the leeks, onions, and garlic, and saute over low heat until soft and flavors are combined.

12. 12

    - Stir in the diced mushrooms. Coat the mushrooms with the mixture.

13. 13

    - Add the Liquid Aminos and stir frequently. Cook until liquid is reduced by half and mushrooms are soft. (Increase heat to medium if necessary.)

14. 14

    - Add the Paprika, Yeast Seasoning, and salt. Combine ingredients well. If too much liquid, reduce until mixture is only slightly wet.

15. 15

    - Add the cooked chicken sausage and blend well with the mushroom mixture. Remove from heat.

16. 16

    - Coat a 6-to-8 inch round or square casserole dish with 1 tbsp olive oil.

17. 17

    - Transfer the dip to casserole dish, and sprinkle with the cheese.

18. 18

    - In oven, broil over low setting just until the cheese melts. Serve immediately.

19. 19

    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.

* Per serving · 4 servings · Values may vary.