Mexican · Dinner
Chorizo and Cheese Dip (No-Chop)
A warm no-chop dip built on pulsed fresh chorizo browned in a skillet, folded into cream cheese and Monterey Jack melted with milk. Scissor-snipped pickled jalapeno, pressed garlic and salsa give it tang and gentle heat, scooped up with tortilla chips.
$4
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
629Calories
25.2gProtein
48.8gFat
22.1gCarbs
5.9gSugar
2.7gFiber
1610mgSodium
153mgChol
22.6gSat Fat
490mgPotassium
340mgCalcium
2.4mgIron
1.8mcgVitamin B12
7mgVitamin C
low-carb
no-chop
Instructions
1
Prep
Snip open the chorizo casing with scissors and pulse the meat in a food processor 4–5 times until broken into loose crumbles.
2
Sear
Brown the chorizo in a small skillet over medium heat for 6 minutes, breaking it up with a spatula, until no pink remains.
3
Melt
Push garlic through a press into the skillet with paprika, cook 30 seconds, then add cream cheese chunks and milk, stirring over low heat until smooth.
4
Finish
Stir in Monterey Jack, salsa and snipped jalapeno, folding over low heat for 1–2 minutes until the cheese is fully melted and glossy.
5
Plate
Spoon the warm dip into a small bowl and set tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g fresh Mexican chorizo
- 5 oz140g cream cheese
- 2.8 oz80g Monterey Jack cheese
- 4 tbsp60ml whole milk
- 2 clove2 clove garlic
- 3 oz43g, about 3 tbsp tomato salsa, store-bought
- 2 tbsp2 tbsp pickled jalapeno slices
- 1 tsp1 tsp smoked paprika
- 2 oz56g tortilla chips, for serving
