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  • Redzone Cha-Cha-Cha Dip
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    Redzone Cha-Cha-Cha Dip



    • 2 cups Premio sausage of choice (I use mild ground)
    • 2 cups yellow onions, sliced
    • 2 cups mushrooms, sliced
    • 1 tsp. roasted garlic paste
    • 1 cup prepared mild tomato salsa
    • 2 Tbsp. extra-virgin olive oil
    • 1 tsp. cumin
    • 2 Tbsp. prepared hot sauce
    • 1 15-oz. can creamed sweet corn
    • 1 15-oz. can chick peas (garbanzo beans)
    • 1 15-oz. can black beans, rinsed and drained
    • 2 cups taco blend shredded cheese
    • Salt & pepper, to taste
    • 1 bag Party ‘tizers Dippin’ Chips (favorite flavor)


    How to make Redzone Cha-Cha-Cha Dip:

    1. In a non-stick pan, brown crumbled Premio sausage until cooked (uncased).  Remove and set aside in a bowl.
    2. In same non-stick pan, sauté onions and mushrooms with 2 Tbsp. olive oil and salt and pepper, to taste.  Sauté until onions are translucent and mushrooms are browned.  Set aside to cool.
    3. In a food processor or blender, combine 1 can chick peas with juice, 1/2 can rinsed and drained black beans, cumin, garlic and hot sauce.  Blend to a creamy mixture.
    4. In a 9 x 13 metal or glass pan, layer ingredients according to below:
     a. First layer:  onion and mushroom mixture
     b. Second layer:  Premio sausage
     c. Third layer:  blended bean mixture
     d. Fourth layer:  remaining black beans
     e. Fifth layer:  7.5-oz. of creamed corn
     f. Sixth layer:  Taco cheese
    5. Bake at 350 degrees (F) for 25 minutes.  Remove from oven and add salsa around the pan, forming a “redzone.”  Serve with favorite flavor of Dippin’ Chips and get ready to dance the Cha-Cha to victory!

    Submitted by: Ellen M.


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