Ingredients (13)
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olive oil, divided 2 tablespoons
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ground sausage meat (about 1 link) ¼ pound
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medium shrimp, peeled, deveined and coarsely chopped ¼ pound
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diced onion 1 cup
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minced garlic 2 teaspoons
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diced green pepper ½ cup
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Creole seasoning 1 teaspoon
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pinto beans ½ cup
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Hidden Valley® Fiesta Ranch Dips Mix 1 packet (1 ounce)
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sour cream 16 ounces
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shredded cooked chicken ¾ cup
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diced tomatoes ½ cup
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minced parsley ¼ cup
Steps (4)
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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.
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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.
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3Add beans to sausage and shrimp mixture, stirring to combine. Set aside to cool.
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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.
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