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  • Spicy Sausage and Spinach Cream Dip
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    Spicy Sausage and Spinach Cream Dip



    • 1/2 package Premio Italian Chicken Sausage with Spinach & Feta (about 7-oz.)
    • 3 cups fresh baby spinach
    • 3/4 cup low-fat Greek yogurt
    • 3/4 cup lower-fat sour cream
    • 1/3 cup fresh lime juice, plus zest of one lime (use a microplane)
    • 2 Tbsp. Sriracha hot sauce (feel free to add more if you like it hot)
    • Sea salt, to taste
    • 1 bag Party ‘tizers Veggie Dippin’ Chips

    How to make Spicy Sausage and Spinach Cream Dip:

    1. Heat a large nonstick frying pan, sprayed with a little cooking spray or a tsp. of vegetable oil.  Slice and fry Chicken Sausage, breaking up into little nuggets; stir-fry until completely done and a little brown, even crispy in a few places.  Remove sausage bits from pan and move to a medium-sized serving bowl, keeping pan hot.
    2. Add spinach to hot pan and stir-fry in oil until wilted.  Add to bowl with cooked sausage (if spinach is a little large and not true baby spinach, snip or cut to smaller pieces for a more pleasing presentation).
    3. Add yogurt, sour cream, lime juice and zest, hot sauce and sea salt; stir to mix.  Gently stir in sausage and spinach from bottom to incorporate into creamy ingredients.  Let flavors mingle, then serve with Veggie Dippin’ Chips and let the guests enjoy!

    Cook’s Note: This recipe is easily doubled if you haven’t already gotten into your pack of Premio Chicken sausage for other purposes. But this is the right ratio for a rave-worthy dip.

    Submitted by: Jessie G.


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