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  • Premio’s Chipotle Spinach & Artichoke Dip
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    Premio’s Chipotle Spinach & Artichoke Dip



    • 14-oz. Premio Fresh Italian Chicken Sausage with Spinach & Feta
    • 1 Tbsp. extra-virgin olive oil
    • 1 cup carrots, grated
    • 1/2 cup onion, finely chopped
    • 10-oz. frozen chopped spinach, thawed and drained
    • 8-oz. 1/3-less fat cream cheese, softened
    • 8-oz. light sour cream
    • 1 chipotle pepper in adobo sauce, finely chopped
    • 1/2 cup grated parmesan cheese
    • 2 cups 2% milk mozzarella cheese, shredded
    • 1/4 cup fresh parsley, chopped
    • 1 bag Party ‘tizers Veggie Dippin’ Chips


    How to make Premio’s Chipotle Spinach & Artichoke Dip:

    1. Preheat oven to 350 degrees (F).  Spray an oven-proof casserole dish with cooking spray and set aside.
    2. In a large non-stick frying pan, add oil, carrots and onions.
    3. Remove Chicken Sausage from casing, add to vegetables and sauté for 8-10 minutes or until sausage is no longer pink and vegetables are soft, while breaking apart sausage with spatula. 
    4. In a large bowl, add cooked sausage, vegetables and remaining ingredients except 1 cup of shredded mozzarella cheese, ¼ cup parsley and Dippin’ Chips; mix well.  
    5. Spread dip in the casserole dish and top with 1 cup mozzarella and ¼ cup parsley.  Bake for 30-35 minutes or until cheese has melted and dip is nice and bubbly.  Let cool 10 minutes and serve with Veggie Dippin’ Chips!

    Submitted by: Josee L.


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