If you’re looking for an easy appetizer for any get-together, stop here. This dip was beyond amazing. I’m not usually a huge fan of serving dip, since it usually returns to the kitchen half eaten when it’s time to serve the meal. That didn’t happen here. With several appetizer choices and a huge dinner on the horizon, I had guests asking if there was any more of this chorizo dip. I’ll admit, it’s got a little more grease to it than I thought it should at first. Draining the chorizo after I cooked it didn’t minimize the grease factor, unfortunately. I almost didn’t serve this because I was convinced it was a greasy, inedible mess. It smelled so good that I had to at least try it before I cast it aside and I’m so glad I did. Once I scooped some up with a chip, it had just the right ratio of oily to creamy and didn’t seem greasy at all. Once my guests got to it, there wasn’t much time to ponder the ration of oily to creamy anyhow- they all had their mouths full of this chorizo dip and it’s rude to speak with your mouth full. I can’t wait for a reason to make this again. Like Friday, Friday is a reason, right? Or Tuesday?
Chorizo and “Caramelized”* Onion Dip
- 2 C. onion, chopped
- 3 Tbsp. butter
- 1/8 tsp. dried thyme
- 6 oz. chorizo sausage
- 8 oz. package of cream cheese
- ¼ C. mayonnaise
- 1/3 C. shredded mozzarella cheese
- ¼ C. chopped chives or green onions
Remove the chorizo from its casing and roughly dice it.
Cook in a medium skillet over medium-high heat for about 10 minutes, drain the grease and set aside.
In another skillet, melt the butter over medium heat and add the onion.
Add the thyme and lower the heat to medium-low and cook the onion for about 20 minutes, stirring occasionally until onions become soft and deep golden brown.
In a medium bowl add cream cheese and mayonnaise and mix well until smooth.
Add mozzarella cheese, caramelized onions, green onions to the cream cheese mixture and mix well.
Gently fold in the chorizo.
Pour into a 2 cup baking dish.
Place onto a baking sheet and bake for 12-15 minutes or until dip is golden and bubbly.
Garnish with additional green onion and serve with baguette slices or tortilla chips.
Makes 2 cups.
Source: adapted from Foodie Crush
*If you’re wondering why the “caramelized” is in quotation marks, it’s because the onions in this really aren’t caramelized. Proper caramelization of onions takes about forty-five minutes from slicing to caramelized onion heaven, and these onions take about twenty. I know it seems like I’m splitting hairs here, but caramelized onions are a deep brown and taste sort of sweet and buttery whereas onions that have been sautéed for twenty minutes have a nice golden brown color but still taste very much like onions. It takes about forty-five minutes (depending on onion type) for onions to release that much of their sugars and be truly caramelized. For this dip, you definitely want your onion to be a nice golden brown and have an onion flavor so it’s not a problem that they aren’t truly caramelized.