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5 from 5 votes

Chili con queso, avocado hummus, feta labneh dip

With three delicious dips: pork chorizo chili con queso, avocado hummus, and feta labneh dip, you’ll have a delicious selection of appetizers ready for game days!
Prep Time30 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Servings: 8 people
Author: Vy Tran

Ingredients

Pork chorizo chili con queso

  • 1 pound Monterey Jack cheese, shredded
  • 1 pound mild cheddar, shredded

  • 2 cups 2% milk
  • 1 small yellow onion, chopped

  • 2 cloves cloves of garlic, finely chopped

  • 1 jalapeno, seeded and chopped

  • 1/4 cup tomatoes, chopped

  • 1 pound pork chorizo

  • 1/2 tsp cumin
  • Salt and pepper to taste 

  • Cilantro and jalapenos for garnish 

  • RW Garcia organic corn chips for serving

Avocado hummus

  • 2 medium avocados, halved and pitted 

  • 1 can garbanzo beans, 16 oz, drained and rinsed

  • 1/2 extra virgin olive oil

  • 1/4 cup tahini

  • 1/2 tsp cumin

  • 1/4 cup cilantro, roughly chopped 

  • 2 tbsps lime juice

  • 1 clove of garlic

  • 1/4 cup water, and more if needed

  • Salt and pepper to taste 

  • RW Garcia organic corn chips, carrots, and beets for serving 

Feta labneh dip

  • 4 ounces feta
  • 1/2 cup labneh
  • 1 tbsp lemon juice

  • 2 tbsps dill and extra for garnish
  • 1 tbsp honey
  • Freshly ground pepper for garnish

  • RW Garcia organic corn chips, radish and cucumber for serving 

Instructions

Pork chorizo chili con queso

  • In a large sauce pan over medium heat, add the onion and saute until it becomes translucent, about 5 minutes. Add jalapenos, garlic, and tomatoes and cook for another 2 minutes.

  • Add the chorizo to the pan, break it up with your spatula, and let it brown for about 5 minutes. Season with cumin.

  • Add milk to the pan and let it come to a gentle boil. Slowly add in the cheeses and stir until melted and smooth.

  • Season with salt and pepper.

  • Tranfer the chili con queso to a serving bowl, garnish with cilantro and jalapenos, and serve immediately. 

Avocado hummus

  • Place the garbanzo beans, avocado flesh, cilantro, tahini, lime juice, olive oil, garlic, and cumin in a high speed blender and pulse for a minute until combined.

  • Add water to the hummus mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste. 

  • Transfer the hummus to a serving bowl, garnish with extra cilantro, and serve with corn ships, carrots, and beets. 

Feta labneh dip

  • Place feta, labneh, lemon juice, and honey in a food processor and process until smooth. 

  • Add dill and pepper and blend until finely chopped.

  • Transfer the dip to a serving bowl, garnish with extra dill and serve with corn chips, radish and cucumber slices.