Sunday, October 15, 2017

HISSY FIT DIP

HISSY FIT DIP
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!
-Nanette


HISSY FIT DIP

Ingredients:

  • 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

Directions:

  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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