Spicy Chorizo Dip

Ingredients

1 10 ounce package pork chorizo
2 tablespoons unsalted butter
½ leek, chopped
1 scallion, chopped
1 tablespoon minced jalapeno
2 garlic cloves, minced
1/2 cup chopped yellow bell pepper
1 sprig fresh thyme, leaves removed
1 sprig fresh oregano, leaves chopped
1 ounce cream cheese
1 tablespoon Mexican crema, optional

Preparation

1
Melt butter in skillet over medium heat.
2
Add the leek, scallion, jalapeno, garlic, and bell pepper.
3
Toss in the fresh herbs.
4
Let soften for about 3 minutes.
5
Add the chorizo and mix together.
6
Let cook all together, about ten minutes.
7
Stir in cream cheese and the crema and keep over low heat until the cream cheese has melted into the mixture.
8
Serve with baguette, chips or whatever floats your boat.
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About

So here is an embarrassing admission. We have lived in Southern California since September of 2008 and we have only tried chorizo for the first time like a month ago. That’s four years without tasting one of our region’s most delicious local delicacies. It is pretty ridiculous. So I finally got around to picking some up a few weeks ago, but for some reason, I pictured it being like a sausage in a casing, and that I would slice it then brown it with some garlic and red bell pepper and maybe serve with a fried egg and toast for breakfast. Well, it wasn’t actually sliceable. The mixture turned out to have a sort of runny consistency. I basically just had to squeeze the mixture out of the packaging like it was toothpaste. I was surprised by that, but I figured I would put that runny quality to good use and make it into…wait for it…a dip! How surprised are you? The crazy thing is that this dip is intensely delicious, like a spicy, meaty bruschetta. Perfect with some sliced, toasted baguette or tortilla chips.

Added:

Thursday, May 17, 2012 - 8:49am

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