appetizers | chicken
Chicken Chorizo Dip
Prep Time: 15 minutes Cooking Time: 25 minutes 6-8 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 pkg | Granny’s Lean Ground Chicken Breast |
| 2 tbsp | 30 ml | olive oil |
| 1/2 lb | 225 ml | chorizo sausage, chopped |
| 1 cup | 250 ml | fresh Roma tomatoes, chopped |
| 1/2 tsp | 2.5 ml | paprika |
| 4 oz | 120 ml | cream cheese, softened at room temperature |
| 1 cup | 250 ml | Monterey jack, shredded |
| 1/4 cup | 65 ml | homemade or low sodium turkey or chicken stock |
| 1/4 cup | 65 ml | green onions, chopped |
| to serve | raw vegetables or tortillas chips |
Directions
- Preheat oven to 375°F (190°C).
- In a medium skillet over high heat, add oil, chicken and chorizo, breaking meat up with a wooden spoon. Cook for about 6 to 8 minutes. Transfer mixture to a medium bowl. Set aside.
- In the same skillet, add tomatoes and cook 4 to 6 minutes. Mix in paprika, cream cheese, ½ cup Monterey Jack cheese and stock until smooth. Fold in cooked chicken mixture and green onions.
- Transfer mixture to 4-cup baking dish. Sprinkle with remaining cheese.
- Bake until bubbly, about 20 to 25 minutes.
- Serve dip with an assortment of veggies or tortilla chips.
