If you’ve been following the blog and theme weeks for awhile, you know that Jeanne from Inside NanaBread’s Head is a large part of my world. She keeps our little group organized and up-to-date on crafting, hooch, and Tex Mex delights. She’s hilarious, caring, and absolutely one-of-a-kind. So we decided to throw her a virtual surprise party for her 50th birthday!!!
We all brought a dish to share for the party…AND…we’ve scheduled an even bigger birthday surprise for Saturday. So stay tuned! It arrived on Jeanne’s doorstep in the form of 11 sealed packages. :) heeheehee
Now Jeanne’s love of Tex Mex inspired something deep inside of me to make a cheesy dip…obviously. So I created this Cheesy Chorizo Dip to bring to the virtual party. Can I get an amen?
You will need:
- 1 package softened cream cheese (8 oz.)
- 8 oz. light sour cream
- 1 Tbsp. taco seasoning
- 1/2 diced onion
- 2 cloves minced garlic
- 1/2 minced jalapeño
- 1/2 chorizo sausage
- 1/4 cup shredded cheddar cheese
- 2 diced green onions
- 1-2 Tbsp chopped cilantro
- Bag o’ tortilla chips!
Preheat the oven to 400 degrees.
Mix the cream cheese, sour cream, and taco seasoning together.
Brown the chorizo and onion together over medium high heat until thoroughly cooked. Toss in the garlic and jalapeño, sautéing for about 1 minute, until the flavors are released.
Mix the chorizo mixture with the cream cheese mixture. Attempt not to eat with spoon.
Put the mixture into an oven-proof dish and top with the shredded cheese.
Bake until mixture is bubbly and golden brown (approximately 10 minutes…I didn’t actually time this because I was doing other things in the kitchen. Don’t trust me, just keep an eye on it!)
Top with the green onions and cilantro. EAT with chips!
Jonathan and I couldn’t agree on whether or not this was better than my original taco dip recipe, but the meat added an element of yowza! Enjoy!
Happy happy birthday, Jeanne!
To keep the party going, check out… Kirsten’s Orange Cream Pie, Allison’s Coca Cola Cake, Beka’s Aged Manhattan, Megan’s Nutella Turnovers, Anne’s Mexican Vanilla Ice Cream Cones, Monica’s Tropical Ice Cream, Katie’s Chocolate Cake with Cooked Flour Frosting, Lauren’s Mini Key Lime Pies with an Animal Cracker Crust, Madeline’s Fig, Fontina and Pecan Flatbread, Carrie’s Coconut Banana Brownie Pie, and Kat’s Guacamole.