Dear Diary, it’s me Lisa, no longer the dreamy-eyed teenager that wrote to you so long ago. I am all grown up now and spend a lot of time cooking and collecting recipes. So Diary, mind if I just call you Blog, this is where you come in, I’ve decided to start making entries again but this time they're going to be dishy and dirty entries...hey, I'm talking about the dishes in the sink, those pots and pans aren't going to clean themselves.
Sunday, July 29, 2012
Chorizo Cheese Dip and Salsa
Invite these two spicy dishes to your next taco night! I did and they will be coming back on a regular basis. Both of these recipes make quite a bit so they are great for parties and get-togethers, too. The cheese dip is a recipe that I came across from Taste of Home, one of my favorite magazines. If I make either of these at home for just family, there will be plenty left over so, I usually end up giving out a batch to a lucky friend or co-worker. My salsa recipe is one that I adapted from a very good friend of mine who made it for me several years ago when I was visiting her in Arizona and I've been hooked on it ever since.
Chorizo Cheese Dip
• 1/2 pound uncooked chorizo (I used a 10 oz. tube)
• 1 small green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon cayenne pepper
• 2 cartson (12 ounces each) white Mexican dipping cheese
• Tortilla chips
(The chips were absent for picture day).
Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through.
Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips.
Nutritional Facts 1 serving (1/4 cup) equals 133 calories, 10 g fat (5 g saturated fat), 31 mg cholesterol, 488 mg sodium, 3 g carbohydrate, trace fiber, 7 g protein.
• 2-3 slices of jalapenos with a spoonful of juice from a jar (if you like it super hot, you can use 1 fresh jalapeno)
• garlic salt (to taste)
• garlic powder (to taste)
• a handful of cilantro leaves
Place all ingredients in a blender or food processor and pulse until everything is blended together. Take a spoonful taste and adjust to your liking. Usually, this is where I add more jalapenos, cilantro, or garlic powder.