Chorizo and caramelized onion dip: Smoky chorizo mixed with caramelized onions and 2 kids of hot melted cheese – dip perfection right here!
Where oh where do I begin with this cheesy chorizo and caramelized onion dip?
Yep, that’s about right.
I should also say that in the 6 weeks since the first time this dip was consumed (errr…devoured), it has shown up, not so surprisingly, again in my house two more times.
And each time, I swear people think this dip makes me a genius in the kitchen.
I’m certainly not feeling like a domestic kitchen goddess recently since I’ve come thisclose to royally screwing up two cheesecakes in the past two weeks but this cheesy chorizo and caramelized onion dip makes up for all of those mistakes.
The dip, in and of itself, is one sent from the heavens.
It’s base is a mixture of sweet caramelized onions, spicy chorizo sausage, cream cheese, and mozzarella cheese and when baked, you’ll need to to exercise the utmost restraint.
You’ll want to bathe in this dip.
You’ll want to huddle in a dark corner with this dip and a bag of Fritos.
You’ll not want to share.
But if you want to spend the next 48 hours in the gym working this dip off your holiday hips, I suggest you pass the spoon.
- Prep Time: 15min
- Cook Time: 1hr
- Yield: about 2 cups
One of the best things about this dip is that it can be made and refrigerated a day or two in advance then baked off when you need it – just add about 10 minutes to the baking time if the dip is baked right from the fridge. To note, I can’t find fresh chorizo so I buy it pre-cooked. If you use fresh, extend the cooking time with the onions to 10 minutes and start cooking it just before the onions are finished so as to not burn the onions.
1 large sweet onion, sliced (about 2 cups)
3 tbsp unsalted butter
¼ tsp fresh thyme (or a pinch of dried)
6 oz dried chorizo or linguicia sausage, casing removed and roughly chopped or crumbled
8 oz cream cheese, softened
¼ cup non-fat Greek yogurt
1/3 cup mozzarella cheese
¼ cup chopped scallions
Melt butter in a 12-inch cast iron skillet or saute pan over medium heat and add the onions and thyme. Sprinkle 1/2 teaspoon of salt over the onions and reduce the heat to medium-low. Cook the onions, stirring occasionally until they are tender and reach a deep golden color, about 25 to 30 minutes. Add the chorizo to the pan and allow the chorizo to warm through with the onions, about 5 minutes.
Preheat oven to 375° F. Transfer the onions and chorizo to a large bowl and with a rubber spatula, stir in the cream cheese, yogurt and mozzarella cheese until well-combined. Season with salt to taste. Scoop the mixture into a 2 quart baking dish and bake for 15 to 20 minutes, or until the edges are bubbly and the top starts to brown a little. Garnish with scallions. Serve with Fritos, tortilla chips, crusty bread, or sliced veggies.
adapted from Foodie Crush