Warm Mexican Layer Dip

Debbie Reid

By
@Sirbarney

A jazzed-up version of a standard Mexican layer dip. This one includes pablano pepper, jalapeno pepper and chorizo, adding great layers of flavor!


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Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 Tbsp
olive oil
1/2 c
chopped sweet onion
1
pablano pepper, seeds and veins removed, chopped
1
jalapeno pepper, seeds and veins removed, chopped
1 clove
garlic, minced
8 oz
fresh mexican chorizo, casing removed
8 oz
cream cheese, softened
1/3 c
refried beans
1/4 c
picante sauce
1 c
four cheese mexican blend cheese, shredded
2
scallions, green portion only, chopped

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Heat olive oil in a large skillet over medium heat. Add onion, pablano pepper, jalapeno pepper and garlic, and cook until they begin to soften, approximately 5 minutes. Add chorizo and continue cooking until chorizo is cooked through, approximately 5 minutes. Drain well, set aside.
3
In a 9-inch pie plate, evenly spread out the cream cheese. Top with the refried beans, spreading out to within 1/4-inch of the edge of the cream cheese layer. Top evenly with the picante sauce, reserved chorizo mixture, and the Mexican cheese blend.
4
Bake in preheated oven for 15 - 20 minutes until heated through and bubbly around the edges. Top with scallions. Serve with tortilla chips and enjoy!

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Dairy
Regional Style: Mexican
Collection: Fiesta Time!