A fun appetizer that will wow your family and friends! 

I love a good dip...and a hot dip is even better!

This recipe is one I enjoyed years ago when a house guest made it for an appetizer; I love to make it in my cast iron because it keeps it warm even after it is removed from the oven...plus, I think it looks great in cast iron.

I didn't have enough cheese to make the dip one time, so I combined two cheeses to make sure I had 1 pound.

I loved the texture and taste so much that I always make it with two different kinds of cheeses - Queso Blanco and Monterey Jack are my favorites for this recipe.

Ingredients:

• 1/2 lb. chorizo or hot breakfast sausage

• 1/2 medium onion, finely chopped

• 2 small bell peppers, seeded and finely chopped

• 1 lb. cheese, grated (mozzarella, Monterey jack, Oaxaca or queso blanco cheese)

• 1/4 teaspoon chili powder

• 1 cup tomatoes, chopped

• Cilantro, chopped

• Scallions, chopped

Instructions:

• Preheat the oven to 400 degrees.

• In a 10" cast iron skillet, crumble sausage and brown.  Remove from skillet, drain on paper towel.  Mix in chili powder. Remove any excess oil from the skillet.  

• Add chopped onions and bell peppers and sauté over medium heat until soft.  Remove from pan and combine with the sausage.

• Add 1/3 cheese to a 10" cast iron skillet.  Layer 1/2 sausage mixture, then 1/3 cheese, followed by the other 1/2 of the sausage mixture and top with the last 1/3 of the cheese.

• Bake for about 5-10 minutes...just until the cheese is melted!  Don't overcook or the cheese will be firm up and be too hard to dip into!

• Remove from oven and add chopped tomatoes, chopped scallions and cilantro.  

• Serve immediately with tortilla chips or veggie sticks.

The Prepared Table is a kitchen boutique in Bannerman Crossings, working to bring back the love of cooking one kitchen at a time.  Robin, the owner of The Prepared Table, is a hospitality cheerleader and loves to try out new recipes when she shares her table with family, friends and neighbors.