print2

Three Delicious Dips for Game Day Eats

Chili-con-queso-avocado-hummus-feta-labneh-dip-Vy-Tran-7-of-12-891x1280

Ingredients

Pork Chorizo Chili Con Queso

  • 1 pound Monterey Jack cheese, shredded
  • 1 pound mild cheddar, shredded
  • 2 cups 2% milk
  • 1 small yellow onion, chopped
  • 2 cloves cloves of garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup tomatoes, chopped
  • 1 pound pork chorizo
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Cilantro and jalapenos for garnish
  • RW Garcia organic corn chips for serving
Avocado Hummus
  • 2 medium avocados, halved and pitted
  • 1 can garbanzo beans, 16 oz, drained and rinsed
  • 1/2 extra virgin olive oil
  • 1/4 cup tahini
  • 1/2 tsp cumin
  • 1/4 cup cilantro, roughly chopped
  • 2 tbsps lime juice
  • 1 clove of garlic
  • 1/4 cup water, and more if needed
  • Salt and pepper to taste
  • RW Garcia organic corn chips, carrots, and beets for serving
Feta Labneh Dip
  • 4 ounces feta
  • 1/2 cup labneh
  • 1 tbsp lemon juice
  • 2 tbsps dill and extra for garnish
  • 1 tbsp honey
  • Freshly ground pepper for garnish
  • RW Garcia organic corn chips, radish and cucumber for serving

Cooking Instructions

Pork Chorizo Chili Con Queso

  1. In a large sauce pan over medium heat, add the onion and saute until it becomes translucent, about 5 minutes. Add jalapenos, garlic, and tomatoes and cook for another 2 minutes.
  2. Add the chorizo to the pan, break it up with your spatula, and let it brown for about 5 minutes. Season with cumin.
  3. Add milk to the pan and let it come to a gentle boil. Slowly add in the cheeses and stir until melted and smooth.
  4. Season with salt and pepper.
  5. Tranfer the chili con queso to a serving bowl, garnish with cilantro and jalapenos, and serve immediately.
Avocado Hummus
  1. Place the garbanzo beans, avocado flesh, cilantro, tahini, lime juice, olive oil, garlic, and cumin in a high speed blender and pulse for a minute until combined.
  2. Add water to the hummus mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste.
  3. Transfer the hummus to a serving bowl, garnish with extra cilantro, and serve with corn ships, carrots, and beets.
Feta Labneh Dip
  1. Place feta, labneh, lemon juice, and honey in a food processor and process until smooth.
  2. Add dill and pepper and blend until finely chopped.
  3. Transfer the dip to a serving bowl, garnish with extra dill and serve with corn chips, radish and cucumber slices.

Learn about the story behind the recipe

FROM BEYOND SWEET AND SAVORY
Friday, September 20th, 2019

With three delicious dips: pork chorizo chili con queso, avocado hummus, and feta labneh dip, you’ll have a delicious selection of appetizers ready for game days! This post was sponsored by RW Garcia. Thank you for supporting the brands that make Beyond Sweet and Savory possible.

Who’s excited for football season! While everyone around me is chatting nonstop about their favorite teams and who they’re rooting for, I’m more excited about game day eats! This is the first series of recipes that I’m partnering with RW Garcia to get you ready for the biggest game day of the year!  I have everything from naughty to nice for every palate at your party-pork chorizo chili con queso, avocado hummus, and feta labneh dip.

Everything is cooked on the stove to bubbling, cheesy goodness and paired perfectly with RW Garcia’s organic corn chips. RW Garcia’s chips are made from high quality organic ingredients with no additives or preservatives. They’re also trans fat free, gluten free, and non-GMO. These corn chips are so good straight out of the bag but even better when dunked in my delicious pork chorizo chili con queso. This dip is sooooooooo addicting, it will be gone in a flash!

The next one is my take on the classic hummus. I combined my love for avocado and hummus in one bowl. You’ll find this quick and easy avocado hummus regularly in my fridge. It’s perfect for snacking when you have friends over and need a delicious and healthy option.  The avocado adds a velvety texture while the cilantro and cumin give the hummus a delicious kick distinctive from a regular hummus. RW Garcia organic corn chips and an assortment of veggies like carrots and beets are the perfect accompaniment for this delicious hummus. 

Last but not least to the party, my favorite feta dip has a completely different taste profile from the chili con queso and avocado hummus. Chunky feta, labneh, and herby dill are pureed together to create a tangy, creamy dip that gets even better over time.  Labneh is Greek yogurt that has been strained and results in a thick consistency similar to soft cheese. The labneh adds a creamy texture and wonderful sour kick to the feta dip. With its refreshing taste, the feta labneh dip is perfect with RW Garcia organic corn chips and veggies like cucumber and radish.

There you have it, three easy and delicious appetizers to feed a crowd and get you ready for those fun game days.  Stay tuned for another series of recipes with RW Garcia heading your way!

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

Chili Con Queso, Avocado Hummus, Feta Labneh Dip

With three delicious dips: pork chorizo chili con queso, avocado hummus, and feta labneh dip, you’ll have a delicious selection of appetizers ready for game days!

Servings: 8 people
Prep Time: 30 mins
Cook Time: 20 mins 

Pork Chorizo Chili Con Queso

  • 1 pound Monterey Jack cheese, shredded
  • 1 pound mild cheddar, shredded
  • 2 cups 2% milk
  • 1 small yellow onion, chopped
  • 2 cloves cloves of garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup tomatoes, chopped
  • 1 pound pork chorizo
  • 1/2 tsp cumin
  • Salt and pepper to taste 
  • Cilantro and jalapenos for garnish 
  • RW Garcia organic corn chips for serving

Avocado Hummus

  • 2 medium avocados, halved and pitted 
  • 1 can garbanzo beans, 16 oz, drained and rinsed
  • 1/2 extra virgin olive oil
  • 1/4 cup tahini
  • 1/2 tsp cumin
  • 1/4 cup cilantro, roughly chopped 
  • 2 tbsps lime juice
  • 1 clove of garlic
  • 1/4 cup water, and more if needed
  • Salt and pepper to taste 
  • RW Garcia organic corn chips, carrots, and beets for serving 

Feta Labneh Dip

  • 4 ounces feta
  • 1/2 cup labneh
  • 1 tbsp lemon juice
  • 2 tbsps dill and extra for garnish
  • 1 tbsp honey
  • Freshly ground pepper for garnish
  • RW Garcia organic corn chips, radish and cucumber for serving 

Instructions:

Pork Chorizo Chili Con Queso

  1. In a large sauce pan over medium heat, add the onion and saute until it becomes translucent, about 5 minutes. Add jalapenos, garlic, and tomatoes and cook for another 2 minutes.
  2. Add the chorizo to the pan, break it up with your spatula, and let it brown for about 5 minutes. Season with cumin.
  3. Add milk to the pan and let it come to a gentle boil. Slowly add in the cheeses and stir until melted and smooth.
  4. Season with salt and pepper.
  5. Tranfer the chili con queso to a serving bowl, garnish with cilantro and jalapenos, and serve immediately. 

Avocado Hummus

  1. Place the garbanzo beans, avocado flesh, cilantro, tahini, lime juice, olive oil, garlic, and cumin in a high speed blender and pulse for a minute until combined.
  2. Add water to the hummus mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste. 
  3. Transfer the hummus to a serving bowl, garnish with extra cilantro, and serve with corn ships, carrots, and beets. 

Feta Labneh Dip

  1. Place feta, labneh, lemon juice, and honey in a food processor and process until smooth. 
  2. Add dill and pepper and blend until finely chopped.
  3. Transfer the dip to a serving bowl, garnish with extra dill and serve with corn chips, radish and cucumber slices.