Chorizo Nuggets With Creamy Salsa Dip Recipe

Ingredients

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

2

teaspoons Mexican seasoning

1

cup medium salsa

3

                        cups Original Bisquick™ mix

1

tablespoon Mexican seasoning

1

cup shredded Cheddar cheese (4 oz), chopped

1

lb chorizo sausage, cooked, drained, cooled

1

can (14.75 oz) cream style sweet corn

1/4

cup milk

About 40 small pitted black olives, drained (from 6-oz can)

Preparation

In small bowl, beat cream cheese and sour cream with electric mixer on low speed 30 seconds, scraping bowl constantly, until mixture is smooth. Add 2 teaspoons seasoning and the salsa; beat until blended. Cover and chill. Salsa can be made the day before and served warm or cold.

Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, mix Bisquick mix and 1 tablespoon seasoning. Stir in Cheddar cheese and chorizo; mix well. In small bowl, mix corn and milk. Stir corn mixture into Bisquick mixture until well combined.

Spoon 2 tablespoons mixture onto cookie sheet, press 1 olive into each, covering olive completely.

Bake 12 to 13 minutes or until golden brown. Serve nuggets with creamy salsa dip.

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