CHORIZO NUGGETS WITH CREAMY SALSA DIP

Chorizo Nuggets with Creamy Salsa Dip image

Chorizo Nuggets with Creamy Salsa Dip is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Alberta Dunbar, 1st Place, San Diego County Fair (CA).

Provided by Betty Crocker Kitchens

Time 45m

Yield 40

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Nugget, Sodium 430 mg, Sugar 2 g, TransFat 0 g