Mexican · Dinner
Chorizo and Cheese Dip
A warm skillet dip built on Mexican fresh chorizo browned and crumbled into melted Monterey Jack and cream cheese, sharpened with fire-roasted tomato, jalapeno and cilantro. Finished with a squeeze of lime, it is served warm with corn tortilla chips for scooping.
$4
8 minsPrep
14 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
581Calories
25.5gProtein
43.2gFat
18.1gCarbs
2.1gSugar
2.2gFiber
1098mgSodium
112mgChol
20.8gSat Fat
420mgPotassium
380mgCalcium
1.8mgIron
1.2mcgVitamin B12
12mgVitamin C
low-carb
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Remove chorizo from casing, dice tomato and jalapeno, mince garlic, and cube cream cheese so it softens quickly.
2
Fry
Crumble chorizo into a small skillet over medium heat for 5 to 6 minutes, breaking it up with a spoon, until fully browned and rendering orange fat.
3
Saute
Push chorizo to one side, add garlic and jalapeno to the fat, and cook over medium heat for 1 minute until garlic turns pale gold.
4
Melt
Lower heat to medium-low, add cream cheese and Monterey Jack, and stir constantly for 3 to 4 minutes until both cheeses fully melt into a smooth, glossy sauce.
5
Simmer
Stir in diced tomato and cook over low heat for 2 minutes until tomato softens and dip loosens slightly.
6
Finish
Remove from heat, stir in lime juice and half the cilantro until glossy again.
7
Plate
Scatter remaining cilantro over top and serve warm with tortilla chips for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz420g Mexican fresh chorizo
- 5 oz140g Monterey Jack cheese
- 3 oz86g cream cheese
- 1/2 cup90g tomato
- 2 tbsp2 tbsp jalapeno
- 2 tbsp2 tbsp cilantro
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 3 oz86g corn tortilla chips, warmed, to serve
