Fire Creek's Famous Dips Recipe
A trio of house-made dips: Fire-roasted salsa, creamy guacamole, and queso fundido.
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Ingredients
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Fire-Roasted Salsa
Creamy Guacamole
Queso Fundido
Method
Fire-Roasted Salsa
- 1
Prepare the Ingredients
Chop the Roma tomatoes, red onion, jalapeño, and garlic cloves. Remove the seeds from the jalapeño for less heat if desired.
- 2
Roasting
Preheat your oven to 400°F (200°C). Spread the chopped tomatoes, onion, jalapeño, and garlic on a baking sheet. Roast for 20-25 minutes or until they are slightly charred.
- 3
Blend the Salsa
Remove the roasted vegetables from the oven and let cool slightly. In a blender, combine the roasted vegetables, fresh cilantro, lime juice, and salt. Blend until desired consistency is reached, either chunky or smooth.
- 4
Chill and Serve
Transfer the salsa to a bowl and refrigerate for at least 30 minutes to let the flavors meld together before serving.
Creamy Guacamole
- 5
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 6
- 7
Mix in Other Ingredients
Add lime juice, chopped red onion, diced tomato, chopped cilantro, salt, and black pepper to the mashed avocado. Mix well to combine.
- 8
Serve
Transfer the guacamole to a serving bowl and enjoy immediately with tortilla chips or cover with plastic wrap to prevent browning until ready to serve.
Queso Fundido
- 9
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Drain excess fat.
- 10
Prepare the Cheese Mixture
In the same skillet, reduce heat to low and add Monterey Jack cheese and cream cheese. Stir until the cheeses are melted and combined.
- 11
Add Jalapeño and Garlic
Finely chop the fresh jalapeño and garlic cloves. Stir them into the melted cheese mixture, cooking for an additional 2-3 minutes.
- 12
Garnish and Serve
Remove from heat and stir in chopped cilantro. Serve hot with tortilla chips for dipping.
