WHO DAT DIP: Diane Morgan knows how to cook. An acclaimed cookbook author, Morgan is also an accomplished culinary teacher. That's why I thought she might be the perfect person to ask just what we should serve for snacks during Sunday's big Superbowl Game.

And, boy, did Diane score a touchdown with her Chorizo Chile Con Queso.

"I thought sports fans deserved bigger flavors and real-cheese tastes! The goopy, cheesy stuff they serve at ballparks, stadiums, and arenas does not qualify as food in my book and I wanted to create a cravable dip," says Morgan who will likely be watching the game with high distractibility since her hometown Steelers aren’t playing. "I’ll be rooting for the Saints (New Orleans) since that is my son’s favorite team."

The following recipe is from Delicious Dips by Diane Morgan and is featured on her website dianemorgancooks.com (where a video will lead the less foodie inclined through each and every step of her killer recipe).

Read the complete recipe by clicking on the READ MORE button below...

Diane Morgan says: I don’t know what the orange goopy stuff is that’s served with tortilla chips at ballparks in sectioned, Styrofoam trays, but it sure isn’t the real-deal, finger-lickin’ chile con queso that I know. This is the real deal. This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a loaf in a box; it’s a flavorful combo of peppery Jack and sharp real Cheddar.

1 tablespoon pure olive oil

1/4 pound bulk pork chorizo

1/2 medium white onion, cut into 1/4-inch dice

2 poblano chiles, roasted and cut into 1/4-inch dice

2 canned chipotle chiles in adobo sauce, diced

2 tomatoes, cored, halved, seeded, and cut into 1/4-inch dice

2 cups (8 ounces) shredded pepper Jack cheese

2 cups (8 ounces) shredded sharp Cheddar cheese

1/2 cup heavy (whipping) cream

In a 4-quart saucepan over medium heat, warm the olive oil and swirl to coat the pan. Add the chorizo and sauté, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, chiles, and tomatoes and sauté, stirring frequently, until the onions soften, about 3 minutes. Turn the heat to medium-low and add both cheeses, stirring constantly, until the cheeses melt, about 2 minutes. Add the cream and stir until heated through.

Transfer to a fondue pot set over an alcohol or sterno flame to keep warm. Serve immediately.

Makes 4 cups

Dippables: Tortilla Chips, either store-bought or homemade; Corn Chips; Crusty-hard peasant bread cut into 1-inch cubes; Potato or Yuca Chips; Taro Root Chips; Pita Chips

Dip Do-Ahead: This dip can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving.

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