Prep:
5 min
|
Cook:
15 min
Bayou Surf & Turf Dip
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 8
Rated 5/5
based on 4 customer reviews
Ingredients (13)
-
2 tablespoons olive oil, divided
-
¼ pound ground sausage meat (about 1 link)
-
¼ pound medium shrimp, peeled, deveined and coarsely chopped
-
1 cup diced onion
-
2 teaspoons minced garlic
-
½ cup diced green pepper
-
1 teaspoon Creole seasoning
-
½ cup pinto beans
-
1 packet (1 ounce) Hidden Valley® Fiesta Ranch Dips Mix -
16 ounces sour cream
-
¾ cup shredded cooked chicken
-
½ cup diced tomatoes
-
¼ cup minced parsley
Steps (4)
-
Step 1In a skillet set over medium heat, warm 1 tablespoon olive oil, then add the sausage meat and cook, breaking up with a spoon, until almost cooked through and crumbled. Add shrimp and continue to cook until both the shrimp and sausage are fully cooked; transfer mixture to a medium bowl.
-
Step 2In the same pan, heat remaining tablespoon of oil over medium heat, then stir in the onion, garlic, and green peppers and cook until softened, about 4 to 5 minutes. Add Creole seasoning and pinto beans and continue to cook, stirring, until beans are warmed through.
-
Step 3Add beans to sausage and shrimp mixture, stirring to combine. Set aside to cool.
-
Step 4
Meanwhile, in a large bowl, mix contents of dips packet with sour cream, then stir in sausage mixture, chicken, tomatoes, and parsley. Refrigerate 1 hour to thicken.
-
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(0 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
