Chorizo & Swiss Chard Dip

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.