Prep:
15 min
|
Cook:
30 min
Bayou Surf & Turf Dip
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 8
Rated 5/5
based on 6 customer reviews
Ingredients (13)
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2 tablespoons olive oil, divided
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¼ pound ground sausage meat (about 1 link)
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¼ pound medium shrimp, peeled, deveined and coarsely chopped
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1 cup diced onion
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2 teaspoons minced garlic
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½ cup diced green pepper
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1 teaspoon Creole seasoning
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½ cup pinto beans
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1 packet (1 ounce) Hidden Valley® Fiesta Ranch Dips Mix -
16 ounces sour cream
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¾ cup shredded cooked chicken
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½ cup diced tomatoes
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¼ cup minced parsley
Steps (4)
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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.
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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.
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Step 3Add beans to sausage and shrimp mixture, stirring to combine. Set aside to cool.
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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.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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