Cheddar Chorizo Dip

This Cheddar chorizo dip is mouthwateringly good. With no added sugar and no nuts, don’t be afraid to have a few...

This Cheddar chorizo dip is mouthwateringly good. With no added sugar and no nuts, don’t be afraid to have a few bites on game day.

This recipe is courtesy of Caroline Potter.


For the Cheddar Chorizo Dip

  • 1 Teaspoon olive oil
  • 1/2 large red onion, thinly sliced
  • 1/2 batch Mexican chorizo sausage
  • 8 Ounces full-fat cream cheese
  • 8 Ounces cheddar cheese, shredded and divided in half

For the Mexican chorizo

  • 1 Teaspoon ancho chili powder
  • 2 1/2 Teaspoons salt
  • 2 Teaspoons ground cumin
  • 1 1/2 Teaspoon paprika
  • 1 Teaspoon black pepper
  • 3/4 Teaspoons cayenne pepper
  • 1/2 Teaspoon smoked paprika
  • 1/4 Teaspoon ground cinnamon
  • 2 Pounds ground pork
  • 2 Tablespoons apple cider vinegar
  • 3 large cloves garlic, crushed


For the Cheddar Chorizo Dip

Preheat oven to 350 degrees F and warm an 8-inch skillet with the olive oil to medium-low heat.

Sautee the onions for 20 minutes or until they are soft. Transfer the onions to a mixing bowl and set aside.

Turn up the heat to medium. Brown and crumble the chorizo sausage until it is browned on all sides. Add the sausage crumbles to the mixing bowl along with the cream cheese and half of the Cheddar cheese. Stir the mixture until it is completely mixed, then transfer it back into the skillet. Sprinkle the remaining cheese on top, completely covering the top.

Bake for 25 to 30 minutes or until the top of the cheese starts to bubble and turn golden brown.

Serve warm with root vegetable chips or even by the spoonful.

For the Mexican chorizo

In a small prep bowl, add all the dried spices, mixing together to create the spices blend.

Add the ground pork to a large mixing bowl. Sprinkle about 1/3 of the spice blend, 1 tablespoon of the apple cider vinegar, and 1 of the crushed garlic cloves over the ground pork. Use your hands to lightly massage the spices into the meat; this does not need to be fully mixed. Continue this process until all of the spice blend, apple cider vinegar, and garlic are used and the meat is evenly mixed.

Wrap the meat tightly in plastic wrap and refrigerate for 24 hours.

The meat can be divided and frozen for other recipes, including breakfast sausage patties. Be sure to allow meat to marinate for 24 hours before freezing.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.