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!
A delicious party dip for any occasion!
It’s that time of the year again!
That time when I host friends to eat all sorts of indulgent food and watch the big game. Only I almost never know who’s playing!
But I’m not one to waste the opportunity to eat crispy chicken wings, potato skins and fried food. So you can bet I already sent invitations and have a whole menu planned, including this out of this world chorizo dip!
This dip was born when I was creating the Chorizo Stuffed Chicken Breast. I remember tasting the filling and thinking it would be great in dip form!
Well, guess what? It happened. And it’s even better than what I envisioned.
I served it during the holidays and it was a huge hit. Trust me, make this for your Super Bowl party and watch it disappear!
You won’t be sorry.
What you have to buy:
- Chorizo – 1 pound
- Bacon – 1 package of the thick cut variety
- Fire Roasted Tomatoes – 1 (14oz) can
- Cream Cheese – 2 (8oz) packages
- Manchego Cheese – 4 ounces
- Mozzarella Cheese (low moisture) – 8 ounces
- Onion – small
Ingredients I assume you already have at home. But, if not, make sure to grab them at the store!
- Sherry Vinegar
- Smoked Paprika
- Olive Oil
- Chives, for garnishing.
- Crackers, chips or bread, for serving.
How to make Chorizo Dip
This is not your dump and serve dip. It requires some time on the stove and in the oven.
But how else would you achieve a creamy, bubbling dip that will conquer the hearts of the snobbiest dip lovers?
So go ahead and get that skillet going and preheat your oven. It will be so worth it!
Here’s how I make this sausage dip. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
- Brown the chorizo: Heat the oil in a large skillet and brown the chorizo. Remove and reserve.
- Cook the bacon: Cook the bacon until golden brown. Remove and reserve.
- Sauté the aromatics: Sauté the chopped onion and minced garlic. Add the sherry vinegar and paprika, scraping the browned bits from the bottom of the pan. Add back the reserved chorizo and bacon to the pan and stir to combine.
- Stir in the tomatoes.
- Cook until all the liquid evaporates. Remove from the heat.
- Add the chopped parsley and mix to combine. Then, add the cream cheese and stir until incorporated. Season with salt and pepper.
- Stir in 2/3 of the cheese. Transfer to an oven proof dish.
- Top with remaining cheese.
- Bake until golden brown.
What to serve with Cheesy Chorizo Dip
Since this dip is served hot and is loaded with yumminess, you will need dippers that can handle some heavy lifting.
Here’s a few of my favorites:
- Bagel chips
- Pita chips
- Chunks of crusty bread
- Ritz crackers
- Carrots or celery stalks
Can I make chorizo dip ahead of time?
Yes, you can make everything minus baking up to 2 days ahead. Refrigerate until you’re ready to bake it.
I like to remove it from the fridge 15 minutes before baking, to take the chill off.
How to store and reheat leftovers
Cover tightly with plastic or transfer to an airtight container and store in the fridge for up to 3 days.
To reheat, cover with foil and place in the oven at 350 degrees F for 20-30 minutes or until hot.
Can I freeze this dip?
I am not a fan of freezing cream cheese dips. When frozen and thawed, the cream cheese’s texture changes considerably, becoming crumbly, grainy and watery.
- 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
- 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!
- Chorizo - Not a fan of chorizo? You can use sweet or hot Italian sausage instead.
- Manchego Cheese - Use Asiago, Parmesan or Pecorino instead.
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.