Beazell's Cook Book

Chorizo Dip

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1/3 cup Mexican chorizo
1/2 cup onion, diced
1/4 cup red bell pepper, diced
2 Tbsp. jalapeno, minced
1 clove garlic, minced
1/4 tsp. cumin
8 oz. cream cheese, room temperature
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/4 cup panko bread crumbs
1/4 tsp. Beazell's Cajun Seasoning
2 teaspoons butter, melted

Heat the oven to 350 F and spray a small baking dish with non-stick cooking spray.

In a small pot over medium heat add the chorizo. Cook until all the fat is rendered and the meat is browned, about 8 minutes. Drain the meat on paper towels and return to the pot along with the onion and red pepper. Cook until the onions and peppers are softened, about three minutes. Add the jalapeno, garlic and cumin and cook until fragrant, about one minute. Remove from the heat and allow to cool slightly.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Fold in the cheddar cheese, then add the chorizo mixture and mix thoroughly. Pour the mixture into the prepared dish.

In a small bowl toss the panko, Beazell's Cajun Seasoning and butter until evenly coated. Spread evenly on the dip. Bake for 25 to 30 minutes, or until bubbling and golden brown on top. Cool for 10 minutes before serving.


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