Cream Cheese, Chorizo and Green Onion Dip
This recipe puts chorizo in the spotlight, diced and served over a cream cheese and sour cream base. Topped with pumpkin seeds, the result is a dip that’s rich in textures and flavours. Take the whole thing to the next level by adding slices of pepperoncini peppers.
Ingredients
- 1 block (250 g) cream cheese
- 3/4 cup (180 ml) sour cream
- 2 oz (55 g) dry chorizo sausage, cut into small dice
- 3 tbsp pumpkin seeds, coarsely chopped
- 4 green onions, cut into pieces 1/4 inch (5 mm) long
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (10 g) cilantro leaves and stems, finely chopped
- 2 marinated pepperoncini peppers, seeded and sliced into thin rounds
- Corn chips, for serving
Instructions
- In a glass bowl, soften the cream cheese in the microwave oven for 1 minute or until very soft and slightly melted, stirring halfway through cooking. Add the sour cream. Season lightly with salt. Whisk until smooth. Refrigerate while you prepare the rest of the dip.
- In a small skillet over medium heat, cook the chorizo, pumpkin seeds and green onions in the oil for 5 minutes or until golden. Season with salt and pepper. Remove from the heat.
- In the skillet off the heat, add the cilantro and mix well. Let cool.
- Spread the cream cheese mixture out along the bottom of a shallow serving dish, making decorative waves in the surface with a spoon. Top with the chorizo mixture. Drizzle with the chorizo cooking oil, letting it fall between the waves. Garnish with the pepperoncini slices. Serve with corn chips.
This recipe puts chorizo in the spotlight, diced and served over a cream cheese and sour cream base. Topped with pumpkin seeds, the result is a dip that’s rich in textures and flavours. Take the whole thing to the next level by adding slices of pepperoncini peppers.