Tuesday, September 17, 2019

Perfect for Game Day: Vegetarian Nacho Skillet Dip...Featuring MorningStar Farms Chorizo Crumbles #gamedayfood #vegetarian #dip #TexMex #justaddchips

Football season is officially here (finally!!)...which means it's also time for some amazing game day FOOD!! Whether it's just the two of us...or a larger gathering of family and friends watching our Houston Texans play? Food is definitely a key component of the day. Today, I'm sharing a healthier version of a hearty vegetarian hot dip that features delicious and spicy MorningStar Farms' Chorizo Crumbles. Trust me on this...this dip is so good that I personally guarantee no one will miss the meat -- or the excess fat and calories!

MorningStar Farm's plant-protein frozen, ready-to-use chorizo crumbles have the texture of meat...in addition to the tangy-spicy taste of Mexican chorizo sausage. These crumbles are a perfect addition to my hearty Vegetarian Skillet Nacho Dip. It also features a cheesy homemade queso base, fiber-rich pinto beans, and gooey melted lower-fat cheese. After a quick spin in the oven, the dip is topped with a quick pico de gallo and diced avocado. It's all of your favorite nacho flavors in a convenient dip that's cooked and served in a cast iron skillet. Simply add some sturdy chips and you're good to go! I opted to serve the dip with scooped corn chips, which worked perfectly with this hearty dip. It's sooooooo good!!

Vegetarian Skillet Nacho Dip
adapted from Cooking Light
WW Freestyle SmartPoints: 7 SP per serving

Ingredients (makes approx. 5 1/2-cup servings):
  • 1 tsp. olive oil
  • 3/4 cup diced purple onion
  • 1/2 small jalapeno, seeded and finely chopped
  • 1 1/2 tbs. all purpose flour
  • 1 tbs. chili powder
  • 2/3 cup vegetable stock
  • 3/4 cup skim milk
  • 1 cup MorningStar Farms Chorizo Crumbles, thawed
  • 15-ounce can pinto beans, drained
  • 2 cups reduced-fat shredded Mexican blend cheese
  • Salt & pepper to taste
  • 1 small avocado, diced 
For the pico de gallo:
  • Two Roma tomatoes, seeded and chopped
  • 1/2 cup diced purple onion
  • 1/2 small jalapeno, seeded and finely chopped
  • 2 green onions, thinly sliced
  • 1 tsp. finely chopped fresh cilantro
  • Juice of one lime
  • Salt & pepper to taste
Step 1: Up to six hours ahead, make the pico de gallo. Add the Roma tomato, diced purple onion, jalapeno, green onions, cilantro, lime juice, and salt & pepper to taste. Stir to combine, cover, and refrigerate until it's time to garnish the dip.
Step 2: Heat the olive oil in a cast iron skillet over medium heat. Add the purple onion and jalapeno. Cook until the onion is translucent -- approximately 3-4 minutes. Add the flour and chili powder and stir to combine. Cook the mixture, stirring, for 1-2 minutes. Add the vegetable broth and whisk to incorporate until the broth thickens.
Add the MorningStar Farms Chorizo Crumbles, pinto beans, 1 cup of the reduced-fat shredded Mexican cheese, and milk to the skillet. Preheat oven to 375°.

Step 3: Cook -- stirring constantly -- until the ingredients are incorporated and the cheese has completely melted into the dip base. Sprinkle the remaining cup of reduced-fat shredded Mexican blend cheese on top of the dip base.
Step 4: Bake the dip in the skillet until the cheese on top is melted and the dip is bubbly around the edges. Remove from the oven and let cool for five minutes. Spoon the pico de gallo in the middle of the skillet, then evenly distribute the chopped avocado around the pico de gallo on top of the dip. Serve the dip with plenty of dippers and enjoy!
Yall...this dip is a touchdown! It's cheesy, spicy, and hearty enough to be a mini meal with the addition of chips. It would even be great wrapped inside a low-carb flour tortilla for an amazing soft taco. The MorningStar Farms Chorizo provides spicy flavor and a meaty texture...you'll never miss the meat in this dish! My Dad is a meat lover who wouldn't typically eat plant-based protein...and he said he could not tell any difference in my dish. Dad-approved...that's a winning endorsement, folks!

I hope that you'll give my spicy Vegetarian Skillet Nacho Dip a try for your upcoming game day festivities this season. Everyone will love its spicy taste! I decorated the handle of my skillet with a fun Houston Texans logo bow on the handle...it was a simple, fun touch to represent the home team. Whatever team you follow, be sure to decorate the skillet with their logo or colors...or maybe serve with tortilla chips in your team's colors. However you choose to display this dip, the key is to have fun. Isn't that what game day is all about? 

Disclosure: MorningStar Farms provided me with Chorizo Crumbles to facilitate recipe development for this feature. All opinions expressed are solely my own.

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