It's Cinco De Mayo, the official kick off to spring and summer and a great reason to celebrate. What is a fiesta without a fiery cheese dip? Chips and dip are a necessity when enjoying margaritas and Mexican liberation! If you do not like a kick with your dip, we suggest using regular pimento cheese in place of fiery in the dip to tone it down. This cast-iron dip is great for entertaining and your guests will be begging for more!
- Crumble the chorizo into a cast-iron skillet. Using a fork, break up the sausage and cook for 6 to 8 minutes or until browned. If the sausage seems greasy, spoon off the fat.
- Stir in the pimento cheese and salsa.
- Cook over low heat until the cheese is melted and the dip is heated through.
- Serve hot from the skillet with tortilla chips.
- 8 to 12 ounces fresh chorizo sausage, casing removed
- 1 container (16 ounces) of fiery pimento cheese
- 1 container (16 ounces) of pico de gallo or salsa
- Garnish with fresh cilantro leaves and chopped red bell pepper, optional of course