M A N U A L
23
ninjakitchen.com
22
ninjakitchen.com
PREP:
20 MINUTES |
COOK:
35 MINUTES
CONTAINER:
64-OUNCE PRECISION PROCESSOR® BOWL |
MAKES:
10–12 SERVINGS
DIRECTIONS
1
Preheat oven to 350˚F.
2
Place the chorizo, onion, and green
bell pepper into the 64-ounce
Precision Processor Bowl. PULSE
until evenly chopped.
3
Heat oil in a saucepan and sauté mixture
on medium-high heat until vegetables
are tender, stirring occasionally, about
10 minutes. Transfer to a mixing bowl.
4
Place the cream cheese, ranch dressing,
salsa, Colby-Jack cheese, and taco
seasoning into the 64-ounce Food
Precision Processor. PULSE until desired
consistency is reached.
5
Add the cream cheese mixture and
black olives to the chorizo mixture,
stirring to combine.
6
Transfer mixture to a 9x9-inch baking
dish. Bake for 25 minutes, or until
heated through.
INGREDIENTS
1 package (16 ounces) chorizo sausage, chopped
1
/
2
medium onion, peeled
1 green bell pepper, chopped
1 tablespoon vegetable oil
1 package (8 ounces) low-fat cream cheese
1
/
2
cup low-fat ranch dressing
1 cup salsa
1 cup shredded Colby-Jack cheese
1 package (1.25 ounces) low-sodium taco
seasoning
1 cup sliced black olives
CHORIZO
TACO DIP
NOTES