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NOTES
MANUAL
PREP: 20 MINUTES | COOK: 35 MINUTES
CONTAINER: PRECISION PROCESSOR™ BOWL | MAKES: 10–12 SERVINGS
DIRECTIONS
1 Preheat oven to 175°C (350°F).
2 Place the chorizo, onion, and green
bell pepper into 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 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 23x23cm baking
dish. Bake for 25 minutes, or until
heated through.
INGREDIENTS
1 package (550 g) chorizo sausage, chopped
1
/2 medium onion, peeled
1 green bell pepper, chopped
1 tablespoon vegetable oil
1 package (250 g) low-fat cream cheese
120 g low-fat ranch dressing
250 g salsa
40 g shredded Colby-Jack cheese
1 package (35 g) low-sodium
taco seasoning
180 g sliced black olives
CHORIZO
TACO DIP
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