Sunday, October 15, 2017


When Olivia showed me this recipe, her comment was, "It doesn't look like much, but the two groups of people we served it to loved it."  I laughed at that because I know the old adage about how you eat with your eyes first, but in this case beauty is in the eye of the beholder.  I personally think the golden brown look of this dip is a beautiful thing.  The combination of cheeses and spices paired with chorizo is a medley that can't be beat.  With fall gatherings coming up and football games to watch (which automatically means snacks to eat while watching) this delicious dip could become a crowd favorite.  Give it a try!



  • 1 pound bulk chorizo
  • 16 ounces sour cream with chives
  • 8 ounces cream cheese, at room temperature
  • 8 ounces Velveeta, cut into small cubes
  • 16 ounces mixture of cheddar and colby cheeses, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon dried ground sage
  • garlic powder to taste


  1. Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.
  2. In a skillet over medium heat, cook the chorizo, crumbling it as it cooks, until browned and cooked through. Remove the chorizo from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
  3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
  4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips.

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