Rosemary and Cheddar Breakfast Sausage dip Archives

Rosemary and Cheddar Breakfast Sausage Dip

A incredibly delicious recipe I made for brunch one weekend was this Rosemary and Cheddar Breakfast Sausage dip.

The original inspiration that I only did minor tweaks came from the Food Should Taste Good website recipe for Brunch that users breakfast sausage, maple syrup, cheddar cheese and fresh rosemary. They got the recipe courtesy of Amanda Paa of heartbeetkitchen.com. My minor change as that I used sage breakfast sausage and removed the use of salt as I’m not a huge fan of too much salt and I also had some leftover sage that I minced and added as well to help highlight the sage in the sausage I used.

I’ve written about Food Should Taste Good chips before based on an event I attended and made a Mexican Street Corn dip with their Blue Corn Chips, and then again with a Caramelized Onion Jam and Goat Cheese with Sweet Potato Chips.

These are the Food Should Taste Good multigrain tortilla chips that are paired with this dip are gluten free, GMO free, and include healthy ingredients such as brown rice flour, flax, sunflower seeds, sesame seeds, quinoa, and stone ground corn as well as rosemary extract, which will echo the bit of rosemary in the dip.

And, it was a great way to use some of the leftover grated cheddar cheese I had grated (I grated 36 ounces of it for the cheddar fondue recipe I posted earlier on Monday!)

Ingredients:

8 ounces of breakfast sausage
1/4 cup minced onion
3 cups freshly grated cheddar cheese (9 ounces)
2 1/2 tablespoons corn starch
1 1/2 teaspoons fresh rosemary
1/2 teaspoon garlic powder
1 1/2 cups milk
1 tablespoon of maple syrup
bag of Food Should Taste Good Multigrain Chips for serving

Directions:

In a medium sized skillet over medium high heat, add the 8 ounces of breakfast sausage. Crumble it as much as you can as you add it to the plain skillet, and as you cook the sausage crumble it some more to break it up and stir.
When sausage has just a little pink remaining, add the 1/4 cup of minced onion and continue cooking, until meat is no longer pink and onions are translucent. Drain meat (separate it from the oil that emerged – I save the oil in a container to use for fried rice or something else) and set aside to cool.
In a bowl, toss together the 3 cups of freshly grated cheddar cheese, 2 1/2 tablespoons of cornstarch, 1 1/2 teaspoons of rosemary, and 1/2 teaspoon of garlic powder. If you use pre-grated packaged cheddar cheese it already has cornstarch and other preservatives in it – I recommend grating the cheese fresh!
In a medium sized saucepan, combine the 1 1/2 cups of milk and 1 tablespoon of maple syrup. Turn the heat to medium and stir constantly while it warms to steaming but not burning. Once it starts steaming, add your cheese rosemary dry mix and continue stirring as the cheese melts.
Once the cheese is melted and smooth, add the sausage and stir is to distribute the sausage evenly. Pour into a container and serve with the chips!

This dip is so good I can imagine folding a few spoonfuls into an omelette as well. This feeds 6 people and refrigerated well – I just warmed it up before serving again. I served mine in mini-ramekins with the chips. It’s great for if you have guests staying over for a little fancy extra breakfast side, or just to treat yourself on a cold morning – I justified the healthy multi grain chips as making this cheese and mat dip totally balanced.
Rosemary and Cheddar Breakfast Sausage dip paired with Food Should Taste Good gluten free GMO free Multigrain Chips

If it looks sorta fondue-y… you’re right I thought the same thing! Obviously this isn’t vegetarian, which I wanted for my party, but for brunch for myself, sausage and bacon are fair game right?

What’s your favorite breakfast?

Food Should Taste Good chips with Mexican Street Corn Dip recipe

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

8 ounces of softened tofu or light cream cheese
3 tablespoons olive oil mayonnaise
1 teaspoon ground cumin
1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
salt and black pepper to taste
2 tablespoons of olive oil
3 cups corn kernels, either cut from the cob or thawed if previously frozen
3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
3 sliced green onions (2 in the dip, and 1 for garnish)
1/2 cup cotija cheese (plus extra for garnish)
1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.