The Miami Heat have made it to the finals!!!!! Woop woop! I’m not a big sports fanatic, but I do enjoy a good game of basketball every now and again (especially the NBA finals… and double especially if the Miami Heat are in the game!)

HOLLA!

I’ve said it again and again, but I just LOVE game day eats! You get to eat a little bit of this and a little bit of that… and the majority of it is salty cheesy goodness (my FAVORITE).

Well now we’ve got one more dip to add to the rotation!

This, my friends, is the PERFECT accompaniment to game day.

CHEESE. CHORIZO. BEER.

Ummm if that doesn’t say game day, I don’t know what does!

Hubs said he could put it in a bread bowl and eat it with a spoon (he was dead serious). I prefer mine with some Pretzel Crisps, Celery, and carrots (a la fondue style!!). Total YUM!

I’m actually headed to Austin this morning for the big BlogHer Food conference! I just LOOOOOVVVVVVEEEEE getting together with my blogging buddies & chatting about our favorite thing:

F.O.O.D.

Pretzel Crisps is sponsoring me this year (along with the lovely Jessica & Lauren) and we thought we would kick off the weekend with some recipes using their products! Hope you enjoy!

Feeling for something sweet? Check out Jessica’s Pretzel S’More Bites¬†and Lauren’s Pretzel & Salted Caramel Ice Cream Cake

Disclaimer: Pretzel Crisps provided me with the Pretzel Crisps used in this recipe, however opinions of this product are my own!

Print Save

Cheesy Chorizo Beer Dip

Yield: 2 1/2 cups

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Cheese. Chorizo. Beer. Need I say more?

Ingredients:

1-2 tablespoons olive oil
1/3 cup finely diced onion
1/3 cup finely diced pepper (I used green)
3.5 ounces cured chorizo, quartered & diced
2 rounded tablespoons all purpose flour
3/4 cup lager (or other beer)
1/2 cup whole milk
8 ounces medium cheddar cheese, shredded
4 ounces extra sharp white cheddar cheese, shredded
2-3 dashes Worcestershire
1/2 teaspoon dried mustard
salt & pepper to taste

Directions:

Heat the olive oil in a saucepan over medium high heat. When oil is good and hot, carefully add the peppers & onions and saute for 2-3 minutes until they begin to soften. Add the chorizo and cook for an additional 2-3 minutes to allow some of it's fat to render into the mixture. Sprinkle the flour over the mixture and stir constantly allowing it to cook for an additional 45-60 seconds.

Add the beer and milk and allow the mixture to come up to a simmer and thicken a bit (4-5 minutes). When mixture has thickened a bit, add the cheese a handful at a time, stirring until it melts before adding the next handful. Splash in the worcestershire and the dried mustard and stir to combine. Add salt and pepper to taste if desired and serve immediately.

Goes great with Pretzel Crisps, Carrots, Celery etc...