Phoenix: Team Jegs chef recipe

Tex-Mex Dip / Phoenix, AZ

Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.

We are getting ready for the Phoenix race. Jeg Jr. always likes to have a little Tex-Mex cuisine at Firebird International Raceway. I am sure we are going to have some kind of quesadillas, guacamole, and salsa. This is a great dip recipe if you are tailgating at the track or if you are home watching the race on your big screen. It is great with chips or veggies.

                                Tex- Mex Dip

                                 (4 Servings)

Ingredients:
4 Pieces Bacon (Thick Sliced/ Cooked Crisp/ Chopped Fine)
1/3 Cup Red Onion (Chopped Fine)
¼ Cup Scallion (Tops/ Sliced Thin)
1 Cup Sour Cream
½ Teaspoon Worcestershire Sauce
16 Drops Liquid Smoke
1 Teaspoon Cumin (Ground)
1 Tablespoon Chili Powder (I used Pendery's Chili Blend- Original)
½ Teaspoon Tabasco (Chipotle)
To Taste Salt
To Taste Black Pepper (Fresh Ground)

Procedure:

- Mix all of the above ingredients together.

- Cover and chill.

Enjoy!