This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a boxed loaf; it’s a flavorful, reduced-fat Mexican shredded cheese combo of mild Colby cheese, Monterey Jack, and nutty Cheddar cheese.
1/8 pound bulk pork chorizo
1/2 cup white onion diced
1 cup tomato diced
2 Anaheim chiles cut into 1/4-inch dice
1 tablespoon canned chipotle chiles in adobo sauce
2 cups reduced-fat Mexican cheese blend
2 tablespoons reduced-fat sour cream
1 cup low-fat (1%) milk
2 tablespoons green onions thinly sliced
2 tablespoons fresh cilantro leaves chopped
Skinny Dippers: Baked Tortilla Chips; Roasted Fingerling Potatoes; crusty peasant bread cut into 1-inch cubes; baked potato chips; yuca or taro root chips
In a 3-quart saucepan over medium heat, sauté the chorizo, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, tomato, and both varieties of chiles. Sauté, stirring frequently, until the onion softens, about 3 minutes. Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes. Add the milk and sour cream and stir until heated through. Stir in the green onions and cilantro.
Transfer to a fondue pot set over an alcohol or sterno flame to keep warm.
This dip can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving.Serve immediately.