This warm, cheesy dip will be a hit at any party.
Becky Low shares how to whip up this delicious queso dish.
Chili Cheese Skillet Dip
1 can (14 oz) canned beans (pinto, black, white)
¼-½ pound chorizo sausage
½ onion, chopped
2-3 cloves minced garlic
½ + cup low sodium chicken broth, as needed
1-2 tablespoons chipotle peppers in adobo sauce, chopped
1 can (4-oz) diced green chili peppers, more less to taste
4 ounces cream cheese
1 cup shredded sharp cheddar cheese
½-1 cup sour cream
Sliced green onion, chopped fresh tomatoes
Sliced black olives
Drain and rinse beans, set aside.
If sausage is in a casing, remove the casing; chop as needed. In a skillet over medium heat, scramble fry until completely separated and bubbly. Add chopped onion and continue to stir fry until onion is translucent and tender. Add garlic and stir until fragrant.
Remove sausage and onion from heat; add beans. Mash beans with potato masher. Add approximately ¼-cup broth, chopped chipotle peppers to taste, and diced chili peppers; continue to mash until desired texture; stir in remaining broth and more to create desired consistency. Return pan to low heat, add cream cheese and shredded cheese; stir occasionally until cheese is melted.
Keep warm; top with sour cream, garnish with chopped fresh tomatoes, sliced green onions and black olives. Serve with warm tortilla chips. Makes approximately 2 cups dip, serves 6-8
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.