Servings
Font
Back
0 from 0 votes

Cheesy Chorizo Dip

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Course: Appetizer
Cuisine: American

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chorizo casings removed
  • 5 slices of thick bacon diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 1 14- ounce can fire roasted tomatoes
  • 1/3 cup chopped parsley
  • 1 pound cream cheese 2 8oz packages, softened
  • Salt and freshly ground black pepper to taste
  • 4 ounces manchego cheese grated
  • 8 ounces Mozarella cheese grated
  • Optional: chives for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the skillet from the heat and stir in the chopped parsley.
  7. Add the softened cream cheese and stir until the cream cheese is melted and incorporated. Taste and season with salt and pepper.
  8. Combine both cheeses in a bowl. Add 2/3 to the skillet, mixing to combine.
  9. 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.
  10. Garnish with chopped chives and serve immediately!

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.