Chili, Avo-Cream, and Cheese Dip

A hot chili dip is what everyone is ALWAYS secretly hoping will be served at a party. So why let your guests down? This one is going to be their fave.

Ingredients
  • Simple Turkey (or Chicken) Chili:
  • 1 small yellow onion
  • ½ lb. ground turkey, chicken or any other kind of ground meat you'd prefer
  • 1 ½ Tbsp. ancho chili powder
  • 1 Tbsp. ground cumin
  • 1 adobo chile in chipotle sauce (canned), roughly chopped
  • 1 14oz. can of kidney beans
  • 1 14 oz. can of pinto beans
  • 1 -28 oz. can pureed tomatoes
  • 1 ripe avocado
  • ¼ cup sour cream
  • 1 cup grated Mexican cheese blend or cheese of your choice (we like something that melts like cheddar or pepper jack)
  • chips to serve
  1. In a medium-sized saucepan, saute onions until translucent. Add in the ground meat allow to cook so you can begin breaking up with a spoon. Cook for 7 minutes.
  2. Add in all of the spices and adobe chipotle pepper. Stir and allow to cook for 3 minutes, until it becomes fragrant.
  3. Add in the beans and pureed tomatoes, scraping down the bottom of the pan so you get all of the flavor from the caramelized onions and spices. Cover and cook on low for 30 minutes. Taste and add salt and pepper to taste.
  4. Chili can be made up to 5 days in advance and refrigerated.
  5. For serving, preheat oven to 375° F.
  6. Right before serving, in a small mixing bowl, mix together the avocado and sour cream. Taste and add in salt if need.
  7. In a medium-sized, ovensafe casserole dish (we like something like this for a hot dip), add in the chili, top with avocado cream mixture, and then cheese. At this point, you can save for heating up later. Or you can go ahead and  cook in oven for 15 minutes, until heated through and cheese has melted. Serve hot with chips or crackers.

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