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  • Tuscan Frijoles Dip
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    Tuscan Frijoles Dip



    • 2 links Premio Sweet Italian Chicken Sausage, removed from casing
    • 2 links Premio Mild Italian sausage, removed from casing
    • 2 links Premio Hot Italian sausage, removed from casing
    • 3 Tbsp. olive oil, divided
    • 1 whole large jalapeño pepper, halved, stemmed and seeded
    • 1 Tbsp. chunky garlic paste
    • 4-oz. whole dried mission figs (about 12 figs)
    • 1/2 cup lager beer or non-alcoholic beer
    • 1 15-oz. can cannellini beans, drained and rinsed
    • 1 18-oz. tub fat-free cream cheese
    • 2 Tbsp. lemon juice
    • 2 bags Party ‘tizers Three Bean Dippin’ Chips


    How to make Tuscan Frijoles Dip:

    1. Add 1/2 Tbsp. olive oil to a small skillet.  Add Premio Sweet Italian Chicken Sausage, breaking up with back of spoon.  Cook until browned, about 5 minutes.
    2. Add 1 1/2 Tbsp. olive oil to a larger skillet.  Add mild and hot Italian sausage and brown evenly, about 5 minutes.
    3. Combine browned chicken sausage with pork sausages, in larger skillet, and continue to cook for about 1 minute or more to your liking. 
    4. While sausage is browning, add halved and seeded jalapeño, garlic paste and dried mission figs to a food processor.  Pulse for about 15-20 turns for 1 second per turn.
    5. Deglaze the meat with the beer, scraping the browned bits from bottom of pan.  Once beer evaporates, add fig and jalapeño mixture to pan with meat; stir.
    6. Add cannellini beans to same food processor and pulse for about 10 seconds; drizzle remaining olive oil (1 Tbsp.) while pulsing to create a smooth consistency.  Add beans to skillet and mix well.
    7. Melt in cream cheese over low heat.  Stir in lemon juice at the end.
    8. Turn the dip into a serving bowl and serve with Three Bean Dippin’ Chips.


    Helpful tip: Use a potato masher to break up the sausage in your pan for more consistent browning. This dip is a fusion of Italian and Southwestern flavors; I lightened it up by using a little chicken sausage mixed with the pork sausage and I opted for fat free cream cheese. But my friends don’t know it’s “lighter.” It’s fantastic warm or cold. 


    Submitted by: Daniel L.


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