Cheese Dip With Chorizo Recipe

Cook chorizo

Heat a 10-inch skillet over medium heat. Add 1 tablespoon neutral oil. Add the chorizo (casings removed) and break up with a spatula. Cook, stirring and pressing, until no pink remains and edges are browned, about 6–8 minutes.

Add the finely diced onion to the pan with the chorizo and continue to cook until the onion is softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Use a slotted spoon to transfer most of the chorizo-onion mixture to a bowl, leaving about 1 tablespoon of rendered fat in the pan for the cheese step. Reserve 2 tablespoons of the cooked chorizo mixture for garnish if desired.

Soften cream cheese

If cream cheese is very cold, microwave the cubed cream cheese in a microwave-safe bowl for 15–20 seconds (optional) just to soften it slightly so it melts evenly.

Reduce heat to low. Add the cubed cream cheese to the skillet with the reserved fat and stir gently until it starts to melt and become creamy, about 2–3 minutes. Stir constantly to prevent sticking.

Add the shredded monterey jack and cheddar cheeses in small handfuls, stirring to melt and incorporate after each addition. If the mixture seems too thick, stir in 1–2 tablespoons of half-and-half at a time until you reach a smooth, dippable consistency. Use the optional 1–2 tablespoons cream for an even silkier texture if desired.

Once cheeses are melted and smooth, stir in the cooked chorizo and onion mixture until evenly distributed. Keep the heat very low to avoid separating the cheese.

Stir in ground cumin, smoked paprika, and freshly ground black pepper. Taste and adjust salt, adding up to the listed 1/2 teaspoon kosher salt as needed (remember chorizo and cheeses are already salty).

If serving immediately from stovetop, transfer the cheese-chorizo dip to a warmed serving bowl or leave in the skillet on the lowest heat setting to keep warm. Sprinkle reserved chorizo on top and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over individual portions.

For a party-style presentation, pour the dip into a small slow cooker set to warm or low to keep it smooth. Stir occasionally and add small amounts of half-and-half if it thickens.

Place tortilla chips or warm tortillas on a platter. Serve the hot cheese and chorizo dip alongside. Encourage guests to squeeze a little lime over each scoop if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in a microwave in 20–30 second bursts, stirring and adding a splash of half-and-half or cream to restore consistency.