Hi dudes + dudettes! While I’m excited to get right to this insanely decadent dip recipe, I wanted to fill ya in on a couple of updates going on with my little blog here.

I’ve decided that it’s time to spice up my blog a bit and work towards a new branding AND a new name. It’s slightly wacky of me to announce this given I have absolutely no clue what the blog will be called, so I’m basically over here like, “Give Me…WHAT, exactly?”

I just know that over the past five and a half years that I’ve been writing this blog, my interests, hobbies + tastes have expanded well beyond the loaf. 😀 Also, some of my most reacted-to posts are non-food related – check the “life & musings” tab on the top right of the nav to see what I’m talking about.

I’m really lucky in that this blog has been a kind of stress-reliever for me in the midst of a chaotic world that I often find myself needing a break from. Developing a new recipe and taking the time to lovingly feed friends and my hubby has been such a great reminder that our connection to each other can be as easy as a laugh around the dinner table.

To grow that experience even further, I want to be able to write about my first garden wins + fails, our now-happening attempt at building a backyard patio ourselves, maybe even a vegan recipe here or there. 😮 Meatloaf will always have a sentimental place in my heart – remember why I chose this name in the first place? But I think I’m do for a little bit of a shake-up!

So with that said – I’ve been trying my damnedest to put my love of grilling/tacos/def leppard/meat/gardening/travelling/dinosaur-decor/& more into an all-encompassing name that I dig. It’s harder than you think!

My hope is that you’ll stick with me through the growing pains, and hopefully with my expanding post topics, maybe we can all share a little something extra. Hope to have a new name + design soon, so stay tuned!! <3

With that – let's hit this insane dip.

Ingredients
12 oz chorizo
1 tbs olive oil
1 small white onion, minced
1 red bell pepper, chopped
8 oz cream cheese, room temperature
16 oz sour cream
4 oz cheddar cheese
4 oz monterey cheese
4 oz chihuahua cheese
1 tsp salt
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes

Preheat the oven to 350 degrees.

Cook the chorizo over medium-high heat until cooked through. Place on a plate lined with paper towels to drain some of the fat, set aside. Use the same pan that you just cooked the chorizo in to cook the onions and the red bell pepper, using a tablespoon of olive oil if needed. Cook over medium heat until the onions are just translucent, about 6 minutes. Remove from the heat and set aside.

Toss the cream cheese, sour cream, cheddar, monterey + chihuahua cheese into a bowl. Add the salt, pepper, red pepper, chorizo and veggies. Mix together well.

Place into a a 2.5 qt baking dish and bake for 45 minutes until golden and bubbly.

Remove from the oven and let sit for 10 minutes.

Serve with tortilla chips – enjoy!