This recipe is perfect for football parties or tailgating, since it is sure to warm you up even as the weather gets colder. Utilizing a hardy fall seasonal vegetable, Swiss chard, the bold and spicy flavors of the chorizo and chipotle peppers blend perfectly with the creaminess of the ricotta to create a spicy appetizer that everyone will love! I recommend serving the dip with lime tortilla chips. Enjoy J
Note: To cut back on the heat, substitute sweet sausage or omit the chipotle peppers, but you definitally want the adobo sauce for its deliciously smoky flavor.
Chorizo & Swiss Chard Dip
1 tbsp. extra virgin olive oil
1/2 lb chorizo or other hot sausage, removed from casing and crumbled
1/2 cup finely chopped onion
1 tbsp. minced garlic
2 cups Swiss chard leaves, stem removed, cut into 1/4 inch slices
1 cup diced tomato
1/4 cup chopped cilantro
3 chipotle peppers in adobo sauce, chopped
2 tbsp. adobo sauce
1 cup shredded Mexican blend cheese
2 cups reduced fat ricotta cheese 1/2 cup nonfat milk
Preheat broiler to 550 degrees F.
Heat oil in medium saucepan over medium heat. Add chorizo and cook 8 minutes, until mostly cooked, stirring occasionally. Add onion and let cook 5 minutes, stirring occasionally. Add garlic, Swiss chard, and tomatoes. Let cook 5 minutes until softened, stirring occasionally. Add cilantro, chipotle peppers, adobo sauce, Mexican blend, ricotta cheese, and milk. Stir until thoroughly combined. Let heat completely, stirring often, about 5 minutes.
Pour mixture into a medium baking dish and place in oven. Broil for about 10 minutes, checking often, until cheese is bubbling but not burned. Let cool 5-10 minutes before serving.