We combined our Mexican Chorizo with Trillium cheese, Snapdragon cheese, and Kenny's Chipotle Jack cheese plus roasted Serrano peppers, roasted garlic, piquillo peppers and more.
Heat following the easy instructions below and serve with Firehook Baked Flatbreads and our Smoked Mexican Chorizo Sausage Links.
8oz dish. Keep refrigerated or freeze for longer storage.
Ingredients: Mexican chorizo (pork shoulder, pork fat, salt, spices (garlic, black pepper, ancho pepper, paprika, chipotle pepper, jalapeño powder, cayenne pepper, cumin, oregano), water, sherry vinegar), trillium, snapdragon, Kenny's chipotle cheddar, white cheddar, cream cheese, serrano pepper, garlic, lime juice, thyme, cilantro, cayenne, black pepper, paprika, Calabrian chili powder, honey, white vinegar, onion, piquillo pepper.
Contains dairy and wheat.
Heating instructions:
- From the Freezer: Preheat oven to 375F. Remove plastic packaging and place the metal tin dish of dip on a baking sheet. Cover metal tin loosely with tin foil and bake for about 10 minutes. Remove the tin foil covering and continue baking for an additional 5-15 minutes, or until deliciously melty and warmed through. To ensure even heating, carefully stir the dip a couple times during heating.
- From the Refrigerator: Preheat oven to 375F. Remove plastic packaging and place the metal tin dish of dip on a baking sheet. Bake about 10 minutes or until deliciously melty and warmed through. To ensure even heating, carefully stir the dip a couple times during heating.