Ingredients:
1 (14 ounce) package of Premio Hot & Spicy Italian Chicken Sausage, chopped
1 clove garlic, chopped
1/2 teaspoon cumin, toasted and ground
2 cups prepared guacamole
1 medium tomato, diced
1 bag Party ‘tizers Dippin’ Chips (flavor of choice)
1 medium chipotle pepper, minced (optional)
4 sliced scallions for garnish (optional)
Torn cilantro for garnish (optional)
- 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 Fire and Ice Sausage Dip with Lime and Guacamole:
1. In a nonstick 9-inch skillet, over medium heat, cook Premio Chicken Sausage, flipping as needed, until fully cooked through, according to package instructions. Drain well.
2. In a large bowl, combine sausage, chipotle pepper (if using), lime juice, garlic, and cumin; mix well. Cover and refrigerate for 20 minutes.
3. Spread guacamole in a shallow 10-inch round or oval serving bowl. Top with sausage, tomato, cilantro, and scallion. Serve with Dippin’ Chips for dipping.
SERVES: 4-6
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