Recipe: Fall Lake Dip

Fall Lake Dip 

Game day in our house calls for a spread of food. Being at the lake calls for a spread of food. Combine those two events and BAMM you just gained 10 pounds!

We have our "lake menus" for entertaining, laying low and just family time.  Our go-to recipes change with the seasons. In the summer our dips are light and easy to pack for a day on the lake. In the fall they are warm and best from the oven -- or in this dips case -- from the skillet.

Fall Lake Dip 
Ingredients:

1/3 cup of cilantro

1 large green bell pepper 

2 Roma tomatoes

1 tsp of Chili powder

1/2 red onion

3 cups of Monterey Jack Cheese

1 lb breakfast sausage or Chorizo

Directions? Yes, yes, yes!  

Fall Lake Dip Prep

Chop the tomatoes, the onion and the bell pepper. Brown the sausage or chorizo and sprinkle with tsp of Chili powder. Drain the meat and set aside. Use the skillet with the remaining drippings to sauté the chopped bell pepper and onion. Drain and set aside. In your skillet for serving, add 1 1/2 cups of the cheese, layer with 1/2 of the sausage. Repeat cheese and sausage layers, Top with onions and bell pepper mixture. Cook on low until cheese begins to melt and remove. 

Garnish with the tomatoes and cilantro. Serve right on the stove with tortilla chils.