Chili Queso Dip


1 tablespoon olive oil
1 small onion, diced
225g 90% lean ground beef
225g bulk pork sausage
1 garlic clove, minced
300g tomato and green chilies, drained
425g chili con carne without beans
230g of cream cheese, at room temperature
2 cups cheddar jack cheese, shredded
1 450g pot of FAGE TotalĀ 
Scallion, chopped for garnish

Serve with tortilla chips, peppers, or your favorite vegetables.

  1. Heat a large cast iron skillet to medium-high heat, and add olive oil and onion. Cook until the onion is slightly transparent.
  2. Add beef, sausage, and garlic, and crumble the meat using a slotted spoon. Cook until the meat is browned. Drain the meat and remove the excess fat.
  3. Add tomato and chili to the meat and cook for an additional 15-20 minutes on medium-low heat.
  4. Remove from heat and add cream cheese, jack cheese, and half of the yoghurt pot.
  5. Top with the remaining yoghurt and scallions and serve with tortilla chips and vegetables.