To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit KickHungerChallenge.com, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.
This week’s recipe is from Chef Troy Guard, owner of Tag Restaurant in Denver, Colo. Chef Guard created this easy-to-make dip with sharing and crowd-pleasing in mind. “There’s no right and wrong with taco dip,“ he says. "Just a solid appetizer, guaranteed!”
· 1 cup cream cheese
· 1 cup chili
· 1 cup chorizo, diced
· ½ cup green chile, diced
· ¼ cup chipotle
· 1 cup guacamole (optional)
· 1 cup jack cheese, shredded
· Cilantro, for garnish
Layer all ingredients in a casserole (or any oven-proof) dish beginning with the cream cheese and ending with the jack cheese. Make sure each layer is even. Once assembled, bake for 20 minutes on 350F, or until bubbly. Garnish with fresh cilantro and serve with tortilla chips.
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