CORN AND CHOURICO DIP

This gooey and cheesy dip has a slight kick from green chiles and chourico. Serve it at the next gathering and watch it disappear.

        

If you are looking for a crowd pleasing dip recipe, look no further. This one has corn, chourico, cheeses, green chiles, and is hot and gooey. It has a slight hint of heat and is great with tortilla chips. Heck! It’s delicious just by the spoonful.

If you are not familiar with chourico (pronounced shoor-reese in my neck of the woods), it is a smoked sausage that is wonderfully flavored with different spices including paprika (made from red pepper) and garlic. I normally use Gaspar’s, a Portuguese brand. I find that the flavor differs slightly from brand to brand and that some are more intense in the cumin flavor than others. I can’t pick up the cumin flavor in Gaspars, but find it pronounced in some other brands. So, depending on the intensity of the spice in your chourico, you may or may not want to add cumin to this recipe. Just taste test the sausage prior to adding the spice.

CORN AND CHOURICO DIP

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INGREDIENTS:

2 cups frozen corn, defrosted                         

1 cup  (about 6 oz.) chourico, cut into 1/4 inch dices             

1 (4.5 oz.) can chopped green chiles 

4 scallions, chopped with greens and stems separated (about 1/4 cup white, 1/2 cup greens)

3/4 cup shredded cheddar cheese

3/4 cup Monterey Jack cheese 

1/2 cup reduced fat sour cream                                               

4 oz. reduced fat cream cheese, room temp                

1 large clove garlic, minced

1/2 cup onion, diced                                                               

1/2 tsp. cumin (omit if your chourico has a pronounced cumin flavor)                                              

1/2 tsp. chili powder                                                   

1/2 tsp. salt                                                                             

1/4 tsp. cayenne pepper                                               

1/4 tsp. black pepper                                                   

2 tsp. olive oil.

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Preheat a medium skillet on medium heat.  Add olive oil. Add onion, whites of scallions, and garlic. Stir for 2 minutes. Add chourico, stirring for 2 minutes. Add corn, green chiles, cumin, chili powder, cayenne pepper, salt, and black pepper. Cook 1 min.  Remove from heat.

In large bowl, blend cream cheese and sour cream. Add the corn mixture, cheddar, and jack cheese, stirring until well blended

Spray a 1 quart or a 1.5 quart baking dish with cooking spray. Pour in corn and cheese mixture. Bake for 20 minutes. Set on low broil and broil until edges bubble, between 3 to 5 minutes. Garnish with additional chopped green onions, optional.  Serve hot with tortilla chips.

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