This is a great dip to bring to parties or for get togethers for the big game. It is a nice variation from your typical nacho dip. You can serve it with veggies to dip, or with a grain-free cracker or chip.
4 sausages (turkey or pork) from a naturally-raised animal
1 tbsp coconut oil butter ghee
1 onion, finely chopped
2 cloves garlic, finely chopped
1 can Eden black soybeans, drained 1 cup salsa
2 cups raw milk cheddar, grated ⅓ cup black olives, sliced
⅓ cup green onion, finely chopped
Remove the casings from the sausages. Melt the coconut oil butter ghee in a skillet and sauté the sausages with the onion and garlic over medium heat, breaking up the sausage into small pieces.
Meanwhile, mash the beans slightly and add them and the salsa to the sausage mixture in the pan. Preheat the oven to 350°F.
In a separate bowl, combine the grated cheese, olives, and green onions. Add half of the cheese mixture to the sausage and stir well to combine. Remove from the heat and pour into a baking dish. Top with the remaining cheese mixture. Bake in the preheated oven for approximately 30 minutes or until the cheese is bubbling. Remove, let cool slightly, and serve with Grain-Free Tortilla Dippers (page 55) or veggie sticks.