There is nothing I love more than having no plans on a Saturday night. I know you think I’m being ironic, but truly I’m not. I’d much rather spend Saturday morning before most people are up and moving, running my errands then holing up like a mountain hermit when I get back home. Thankfully, ComputerNerd agrees. We usually end up eating an early lunch or late breakfast when we return home, so I’m usually not hungry again until the evening, but ComputerNerd usually is starving before I’m even ready to think about food. So I love dishes I can just throw in the oven when he gets hungry for a Saturday night, so we can just eat when we want. This dip is a great recipe for that because it reheats well and if I make it mid-day by dinner time the flavors have melded and you get a much more flavorful result.

Chorizo Nacho Dip:

• 1 package cream cheese, softened
• 1 can Goya Spanish-Style tomato sauce
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon chipotle powder or cayenne (you can add more if you like more heat)
• Adobo to taste
• 1 can pinto beans, drained and rinsed
• 1 pound chorizo browned and broken into bits
• 2 cups shredded cheddar cheese or Mexican blend

Preheat your oven to 400 degrees. In a large casserole dish, whisk together cream cheese and tomato sauce. Add the spices and mix well. Fold in the chorizo and cheese. Cover and bake for 15-20 minutes until the cheese is fully melted and the sauce is bubbling. Allow the dip to rest for 5 minutes before serving. Serve with corn chips or tortillas.