From the Chef: Colorado Dip

By Mark Marques

In the photo: dip-filled bread bowls

Two weeks ago, I published recipes for the “Supper Bowl,” a bread bowl that can be filled with dips. I also gave directions on how to make New England Dip, New York Dip and Sloppy Joes. This recipe continues with what was started last week and is for Colrado Dip. Colorado Dip is great for potlucks, tailgating or parties of all kinds.

(As with all recipes, read thoroughly and have all ingredients ready.)

 Ingredients

• 2 pounds lean ground beef or bison
• 2 cans Rotel tomatoes (hot or mild)
• 4 packages cream cheese at room temperature
• 1 roasted red pepper diced
• 1 scallion (green part only) sliced thinly

Directions

In a sauce pan, brown the meat over medium heat until cooked thoroughly, constantly stirring to make the pieces of sausage smaller.

Add the Rotel tomatoes and cook until the tomatoes and meat come to a boil.

Turn down the heat to low and stir in the cream cheese blocks one at a time.

Stir in diced peppers. Remove from heat and place in bowl.

Garnish to the top with scallion tops. Serve with a white corn tortilla chips, or in a bread bowl. 

Options: Neufchatel cheese can be substituted for the cream cheese, which has less calories and fat.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.