Like I told you last week, I got a brand new cast iron skillet and keep looking for excuses to use it. So today is another skillet recipe! hahaI took out the chili I made a few months ago from the freezer (I stored it in two 32 oz containers) and decided to do something new to it. It’s also perfect for those of you who enjoy making quick snacks for game night!
Chili Cheese Dip
–Leftover Chili (32 oz)
-4 tbs Siggi’s Icelandic Yogurt OR Cream Cheese
-1 cup Shredded Mexican Blend Cheese
-1/2 cup Pico de Gaillo
1. Take out your frozen chili the night before you want to make the dip and put it in the fridge to defrost.
2. Preheat the oven to 350º F.
3. Put the chili in your cast iron skillet, make sure it comes to a boil.
4. Once, it’s heated through, add the Icelandic yogurt or cream cheese and mix well. (FYI when I was figuring out how to make this, I looked up recipes and they all called for cream cheese. I just happen to have this particular yogurt at home which is thick and creamy and wanted to use it, it has a similar consistency to cream cheese.)
5. Stir in a bit of the shredded cheese in it too.
6. When everything is combined, sprinkle the remaining shredded cheese on top and put it in the oven.
7. Once the cheese is melted and the sides are bubbling (approximately 20 minutes), take it out of the oven. Sprinkle all of the pico de gaillo and avacado on top. Serve it with chips and enjoy!
Pico De Gaillo
-1 1/2 Tomato
-1/2 Bell Pepper
-Few sprigs of fresh cilantro (equal to about 2 tbs chopped)
-1 tbs lemon juice
-Salt and Pepper to taste
1. Chop tomatoes, onion, bell pepper, jalapeno and cilantro.
2. Combine them in a small bowl with the lemon juice and salt and pepper. By now you’ve probably noticed that Mexican flavors are some of my favorite and I use an avocado any chance I get! lol What about you? What are some of your favorite cuisines?