What’s Cooking in Gail’s Kitchen? Clean Eating: Hot Sauce Tex-Mex Dip! Nothing screams “party” like a flavorful Mexican dip loaded with cheese, beans, chorizo, and chips. This do-ahead recipe is perfect for advance planners. Pull it all together and refrigerate overnight. When you’re ready, simply allow it to stand at room temperature half an hour before you need to bake it. Add 10 minutes to the time it is covered in the oven for melting the ooey gooey cheese. If you’re going to make this Tex-Mex Dip, may as well get lost in the tug-of-war between chili lime seasoning and garlicky hot sauce. It’s everything you love. Just add cocktails.
HOT SAUCE TEX-MEX DIP
Ingredients:
4-ounces cream cheese, room temperature
15-ounce can black-eyed peas, rinsed, drained, and divided
3/4 tablespoon fresh lime juice, divided
1/2 teaspoon hot sauce
1/4 teaspoon kosher salt, divided
1/2 cup chorizo, cooked and crumbled
2 tablespoons scallions, finely chopped
2 tablespoons red pepper, finely chopped
1 tablespoon taco seasoning mix
4 ounces Mexican Cheese Blend, shredded and divided
1/2 cup tomatoes, chopped
1 tablespoon cilantro, chopped
1/2 tablespoon olive oil
2 teaspoons pickled jalapeño, diced
Tortilla chips
Instructions:
Preheat oven to 375°. In a food processor, combine cream cheese, 1/2 cup black-eyed peas, 1 teaspoon lime juice, hot sauce, and 1/8 teaspoon sea salt. Pulse until smooth and creamy. Transfer mixture to a large bowl. Stir remaining black-eyed peas, chorizo, scallions, red pepper, taco seasoning mix, and 1/2 cup Mexican Cheese Blend into the cream cheese mixture. Mix thoroughly. Spread into the bottom of a lightly greased deep dish pie plate. Sprinkle with remaining Mexican Cheese Blend. Bake, covered with foil, for 20 minutes. Remove foil, and bake 15 minutes longer until hot and bubbly. Let stand 10 minutes. Stir together in a bowl chopped tomatoes, chopped cilantro, olive oil, diced jalapeño, remaining lime juice, and remaining sea salt. Using a slotted spoon, top dip with tomato mixture. Serve warm with tortilla chips.
I love Tex-Mex food. This sounds great!
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Mexican food has so many choices, that’s for sure. 😋🌿
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I’m really into making my breakfast burritos with a tortilla, egg, rice, refried beans, salsa and a bit of hot sauce. It keeps me going all morning.
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Sounds delicious. I see it in my future. 👀🍃
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There is no set recipe. I also add in meat based on what we have as leftovers in the fridge.
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We don’t eat Tex-Mex often, but we love it. This looks great.
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Moderation is key, at any age. 😍🌿
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Nice and spicy.. I think that will be my dinner concoction.. 😉
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That works for me! 😍🌿
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Perfect for an appetizer I need to take this Friday! Done! Love your posts as idea guides just when we need them.
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Laurel, you have a gift for spreading kindness. Blessings. 🍃🌸
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Hola!!! This sounds fantastically hot and tasty!!
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Olé! 🌺
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This would be the perfect Super Bowl dish. And seeing as how that’s so far off . . . I’ll pretend it’s this weekend.
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I like the way you think. Super Bowl May be a figment of your imagination. 🤣
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Hey, imaginations require sustenance.
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Now you’re talking. 🤣
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🙂
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sounds and looks amazing!!
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Next best thing to Taco Tuesday! 🌮🍃
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Tex Mex will do it for me best too. 😉 Thank you Gail!
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Aren’t we spoiled?! 😜
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