Your Life A to Z Recipe: September 26, 2013 Spicy Three Cheese Dip and Chili in a Biscuit Bowl

Posted: Updated:

Your Life A to Z Recipe: Thursday, September 26, 2013

By: Chef Maggie Norris, Whisked Away Cooking School

Spicy Three Cheese Dip
Adapted from Martha Stewart
Yields: 8 servings

1/4 cup light mayonnaise
4 ounces light cream cheese, room temperature
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish
2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 ounces Manchego cheese, coarsely grated
4 ounces Fontina cheese, coarsely grated

Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.

Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

Chili in a Biscuit Bowl
Adapted from Paula Dean
Yields: 6 servings

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 (28-ounce) can stewed tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Shredded sharp Cheddar
Sour cream
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream and corn chips.