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+ servings

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!
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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 

  • 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!

Notes

Substitutions:

  • Chorizo - Not a fan of chorizo? You can use sweet or hot Italian sausage instead.
  • Manchego Cheese - Use Asiago, Parmesan or Pecorino instead.

Make ahead:

This dip can be made up to 2 days ahead and refrigerated until ready to bake.

Leftovers:

Leftovers will keep for up to 3 days. Cover with foil and reheat at 350F until warm.