You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September

Chorizo-Cheese Dip

by Emily Becker
This Sunday evening, we will be spending time with our small group watching commercials, I mean the Super Bowl (haha) and indulging in all sorts of cheesy, meaty goodness and I'm sure some sweets as well.  I haven't quite decided what dish I am going to bring but my hubby is a big fan of this dip.  It is quite versatile and can of course be made with or without meat.  We like to use our chorizo but seasoned ground beef, ground turkey, or chicken would also work well. 

Ingredients
  • 1/2 pound of chorizo, cooked.  (save the other 1/2 pound for quesadillas or a breakfast hash the next day)
  • 4 TBSP butter
  • 4 TBSP flour
  • 1 1/2 tsp salt (more or less depending on your tastes)
  • 1/8 tsp black pepper
  • 1 tsp Dijon mustard
  • ~2 1/2 c milk (I use whole)
  • 2 c of your favorite shredded cheese (I like to use 1 c Mexican and 1 c cheddar for this dip)
  • 1/2 c of your favorite salsa
Directions
  1. In a small sauce pan, melt the butter over low-medium heat; add in the flour and whisk until smooth and bubbling.
  2. Next, whisk in the salt, pepper, and mustard; Then, gradually add the milk, whisking as you pour it in.  Increase the heat to medium and continue heating this mixture (and whisking occasionally) until it begins to thicken and gently bubble (about 7 to 10 minutes or so). 
  3. Remove from heat and stir in the shredded cheese, whisking until smooth.  Stir in the cooked chorizo and salsa.  Add any salt if needed.  Serve with tortilla chips and enjoy!

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