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Spicy Sausage Nachos

Serves: 4

An easy take on a classic appetizer, portobello mushrooms are stuffed with our West Creek Spinach Artichoke Dip then topped with cheese and baked to perfection.

Spicy Sausage Nachos


  • 5 pounds West Creek Spicy Nacho Dip (thawed)
  • 5 pounds Contigo queso blanco cheese sauce
  • 8 oz. Contigo tortilla chips
  • 1 Tbsp. Peak Fresh Produce tomato(es) (diced)
  • 1 tsp. Contigo cheese, cheddar


Pre-Preparation: Heat Spicy Nacho Dip and Queso Blanco Dip in steamer or water bath for 30 minutes or until products reach 140°F for 15 seconds. Per Order Preparation: Portion 2 oz. of nacho chips on a platter. Ladle 1 oz. of Queso Blanco Dip over chips. Sprinkle 2.37 oz. (by weight) of Spicy Nacho Dip over nachos. Sprinkle 1/4 oz. of diced tomatoes over nachos. Garnish nachos with shredded cheddar cheese.

Additional Notes: Optional additional ingredients: sliced black olives, jalapenos, chopped scallions, sour cream