Chorizo Dip
This cheesy chorizo dip is spicy, gooey, and melt-in-your-mouth delicious. Serve it up with tortilla chips or crackers and enjoy your new favorite appetizer!
Servings 8 servings
Calories 375kcal
Equipment
Ingredients
- 3/4 pound chorizo pork sausage (ground or in a sausage but with casing removed)
- 1 teaspoon cumin (ground)
- 1 tablespoon olive oil (extra virgin)
- 2 large shallots (chopped in small pieces)
- 3 cloves garlic (crushed)
- 1 pound Velveeta cheese (sliced)
- 3/4 cup Mexican cheese blend (or cheddar)
- 15 ounces Rotel diced tomatoes & chiles (with the juice - so don't drain)
- 4 ounces cream cheese (half a block)
- 2 ounces chopped green chiles (half a can - drained)
- 1/2 medium jalapeno (seeded and chopped)
Instructions
- Heat the sauté pan on medium heat and once it heats up, add chorizo. Use a spatula to chop the sausage into small pieces. Add cumin and stir. It should only take around 3 - 5 minutes to cook the chorizo. Do NOT over cook it.Remove and set aside.3/4 pound chorizo pork sausage, 1 teaspoon cumin
- If there is grease from cooking the chorizo, leave only 1 tablespoon in the pan. Add olive oil and once it heats up (shimmers), add chopped shallots and sauté it for 5 minutes.1 tablespoon olive oil, 2 large shallots
- Add crushed garlic and sauté for 2 minutes.3 cloves garlic
- Add the contents of the can of Ro-tel, including the juice. Also add as much of the drained can of green chilies as you like.15 ounces Rotel diced tomatoes & chiles, 2 ounces chopped green chiles
- Add the Velveeta, Mexican cheese, and cream cheese. Stir until the cheese is almost completely melted. Add 3/4 of the cooked chorizo and jalapeno and stir until the cheese has melted and the ingredients have combined.3/4 pound chorizo pork sausage, 1 pound Velveeta cheese, 3/4 cup Mexican cheese blend, 4 ounces cream cheese, 1/2 medium jalapeno
- Add the rest of the chorizo on the dip and serve immediately. (I'm partial to tortilla chips).
- Eat
- Smile
- Enjoy
Notes
Helpful tips
- Don't overcook the chorizo. Once it's done sautéing, take it out and set it aside.
- The chorizo I used wasn't very fatty so I used what grease it did leave plus some olive oil to sauté the shallots. If your chorizo is greasy, drain so there is only 1 tablespoon left in the pan before you sauté.
- How to store chorizo dip: Place what's leftover in an airtight container and keep it in the refrigerator for up to two weeks. Or you can place it in the freezer for up to 4 months. It freezes like a dream.
- How to reheat this chorizo cheese dip: Transfer the dip from the container to a saucepan, add a spot of milk or heavy cream and heat on medium low heat. Stand there stirring until it's bubbly and hot. Alternately, heat it in a microwave in 30 second increments. Stir and repeat until it's at the temperature you prefer.
- Want to garnish it with some color? Sprinkle it with chopped green onion, fresh cilantro, or parsley just before you serve.
- I like to serve this dip with tortilla chips, potato chips, and sometimes I'll slather it on flour tortillas or dribble it on tacos.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 13g | Protein: 21g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 1346mg | Potassium: 361mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1119IU | Vitamin C: 8mg | Calcium: 434mg | Iron: 1mg