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  • Take-Me-to-the-Tropics Sausage Dip




    Take-Me-to-the-Tropics Sausage Dip


     

    Ingredients:

    • 16-oz. package Premio Sweet Italian Sausage Meat, fully-cooked and crumbled in skillet, according to package directions
    • 2 15.5-oz. cans cannellini beans, rinsed and drained
    • 1 cup coconut milk (from can)
    • 1 cup non-fat, plain Greek yogurt
    • 2 cloves garlic, peeled and cut into large pieces
    • 2 roasted red pepper strips, drained (from jar)
    • 1/3 cup freshly squeezed lime juice
    • 1 ripe mango, peeled and roughly chopped
    • 1/2 tsp. sea salt
    • 1 tsp. freshly ground black pepper
    • Zest of 1 lime
    • 1 bag Party ‘tizers Three Bean Dippin’ Chips

     

    How to make Take-Me-to-the-Tropics Sausage Dip:

    1. Add beans, coconut milk, Greek yogurt, garlic, red pepper, lime juice, salt and pepper to a food processor; pulse ‘chop’ until combined and smooth.  Add mixture to a medium bowl.
    2. Add cooked, crumbled Premio Sweet Italian Sausage Meat and mango pieces to bowl with bean mixture; stir to combine.
    3. Garnish top of dip evenly with lime zest before serving with Three Bean Dippin’ Chips.

     

    Submitted by: Sarah M.

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