Ingredients:
1 package Premio Sausage (choose your favorite), diced
3/4 cup sweet onion, diced
2/3 cup red bell pepper, seeded and diced
2/3 cup green bell pepper, seeded and diced
2 garlic cloves, peeled and minced
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup mayonnaise
3 cups shredded Mexican cheese blend
1 1/4 cups plum tomatoes, diced
1 (8 ounce) can pineapple tidbits, well drained
2 tablespoons lime juice
1/2 cup green onions, thinly sliced
1/4 cup cilantro, chopped
1 bag Party ‘tizers Three Bean Dippin’ Chips
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Half Time Hustle to Concession Stand Chorizo Al Pastor Dip:
1. Preheat oven to 400 degree (F). In a skillet, cook Premio Sausage according to package directions, until done and cooked through.
2. In a large, separate nonstick skillet over medium-high heat, add olive oil, onion and red and green peppers. Cook, stirring occasionally, until soft and tender, about 4-6 minutes. Add garlic; cook for 1 additional minute. Transfer to plate.
3. In a large bowl using an electric mixer, beat cream cheese until light and fluffy. Stir in sour cream and mayonnaise until combined. Fold in cheese, tomatoes, pineapple, lime juice, sautéed onion-pepper mixture and about ¾ of cooked chorizo (reserve remaining chorizo for topping).
4. Lightly spray a 2-quart baking dish with nonstick cooking spray. Spread dip mixture into baking dish and bake in preheated oven for 16-18 minutes, or until bubbly and top is lightly golden. Top dip with reserved, cooked chorizo, green onions and cilantro. Serve with Three Bean Dippin’ Chips.
SERVES: 4-6
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