Friday, January 20, 2012

Fancy Pants App: Cheesy Chorizo Dip

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As I mentioned in February, John and my first date was at the Melting Pot.  We hardly ever go there now, but when we were in Kansas City (and eating on someone else's dime), we stopped in on Friday night.  He took one look at the menu and John fell in love with their Latin American cheese fondue, Queso Fundido.  When we got home, it was all John could talk about (I wish I was kidding). 

So in our last full weekend in the apartment, I whipped out the Melting Pot's description and got to work.  It's perfect for this weekend when everyone I know and love is going to be counting the hours until Sunday at 6.30 p.m. 

Most of the time I dread the Sunday night doldrums.  Knowing I have to go to work, knowing how short the weekend felt, knowing I will actually have to get dressed on Monday morning.  It's the doldroms.  But, with football Sundays, Sunday nights are transformed to enjoyable events!  There really is only one thing to say...Are you ready for some FOOTBALL?!
Cheesy Chorizo Dip
Serves:  4
6 ounces chorizo, crumbled
1 cup beer
1 jalapeno, grated
1 lime
10 ounces cheddar cheese, grated
4 ounces pepperjack cheese, grated
1 tablespoon flour

In a large skillet, cook the chorizo until done.  In a large pot, heat the one cup of beer.  Add the chorizo and grated jalapeno.  Zest and juice the lime and add to the beer mixture.  Bring the beer to a boil and then reduce heat so the beer is simmering.  Toss the cheeses with flour.   Then, add the cheese in handfuls to the beer, whisking until melted each time.  Once it is fully melted, keep it on low heat to keep the cheese from seizing up.  Serve with bread, chips, carrots, apple slices, celery sticks, and other dippers as desired.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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