Cheesy Chorizo Dip
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Cheesy Chorizo Dip
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This Cheesy Chorizo Dip is a must-make for every party! Hot, creamy and loaded with cheese, chorizo and bacon. Your guests will be begging for more!
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Ingredients
- 1 teaspoon olive oil
- 1 pound chorizo casings removed
- 5 lices Bacon diced, thick cut
- 1 onion finely chopped, small
- 2 cloves garlic minced
- 1 tablespoon sherry vinegar
- 1 teaspoon smoked paprika
- 1 14- ounce fire-roasted tomato canned
- 1/3 cup parsley chopped
- 1 pound cream cheese 2 8oz packages, softened
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 4 ounces manchego cheese grated
- 8 ounces mozzarella cheese grated
- chives optional, for garnishing
Instructions
- Preheat oven to 400 degrees F.
- Heat the oil in a large skillet, over medium-high heat, until shimmering. Add the chorizo and cook, breaking it apart into smaller pieces with a wooden spoon, until browned, about 5-6 minutes. Remove with a slotted spoon and reserve.
- Drain most of the chorizo fat from the skillet and return the skillet to the heat. Add the bacon and cook until golden brown, around 5 minutes. Remove with a slotted spoon and reserve with the chorizo.
- Lower the heat to medium. Drain most of the fat again, leaving just a tablespoon or so in the skillet. Add the onion and garlic and sauté until softened and fragrant, 2-3 minutes. Add the sherry vinegar and paprika, stirring with a wooden spoon to deglaze the pan.
- Add the bacon and chorizo back to the pan. Then, add the fire roasted tomatoes and mix to combine. Cook for a couple of minutes so all the liquid evaporates.
- Remove the skillet from the heat and stir in the chopped parsley.
- Add the softened cream cheese and stir until the cream cheese is melted and incorporated. Taste and season with salt and pepper.
- Combine both cheeses in a bowl. Add 2/3 to the skillet, mixing to combine.
- Transfer the dip to an oven safe dish and place on a baking sheet. Top with the remaining cheese and bake for 30 minutes or until the dip is heated through and the cheese has melted.
- Garnish with chopped chives and serve immediately!
Equipments used:
Notes
- This dip can be made up to 2 days ahead and refrigerated until ready to bake.
- Leftovers will keep for up to 3 days. Cover with foil and reheat at 350F until warm.
- Chorizo - Not a fan of chorizo? You can use sweet or hot Italian sausage instead.
- Manchego Cheese - Use Asiago, Parmesan or Pecorino instead.
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