Cheddar Chorizo Dip

Name: Cheddar Chorizo Dip
Ingredients: 1 teaspoon olive oil; 1/2 large red onion, thinly sliced; 1/2 batch mexican chorizo sausage; 8 ounce full-fat cream cheese; 8 ounce cheddar cheese, shredded and divided in half; 1 teaspoon ancho chili powder; 2 1/2 teaspoon salt; 2 teaspoon ground cumin; 1 1/2 teaspoon paprika; 1 teaspoon black pepper; 3/4 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cinnamon; 2 pound ground pork; 2 tablespoon apple cider vinegar; 3 large cloves garlic, crushed

All American Paleo Table|Jan. 28, 2016 5:01 pm EST

Cheddar Chorizo Dip

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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.

Servings

1

Ingredients

1 teaspoon olive oil
1/2 large red onion, thinly sliced
1/2 batch mexican chorizo sausage
8 ounce full-fat cream cheese
8 ounce cheddar cheese, shredded and divided in half
1 teaspoon ancho chili powder
2 1/2 teaspoon salt
2 teaspoon ground cumin
1 1/2 teaspoon paprika
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 pound ground pork
2 tablespoon apple cider vinegar
3 large cloves garlic, crushed

Directions

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.
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.