A recipe for Baked Chorizo Spinach Dip! This thick and creamy dip is packed with chorizo, tomatoes, spinach, cheese, and spices.

This Baked Chorizo Spinach Dip is such a fun, indulgent option for game day or other get-togethers and celebrations.
Softened cream cheese is combined with shredded Monterey Jack cheese and sour cream, then mixed into a spiced chorizo spinach base, topped with even more cheese, and baked until bubbly and golden.
Serve the Baked Chorizo Spinach Dip while still warm with toasted bread, crackers, or tortilla chips. Since the dip is on the thicker side, it is best for pairing with a more sturdy chip.
Chorizo
This recipe uses fresh Mexican chorizo for the base of the dip. Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. It is different from the Spanish and Portuguese varieties which are cured or smoked and seasoned with smoked paprika.
For those in Northern Virginia, I have been able to locate Mexican chorizo at Wegmans and Lotte Plaza Market in Chantilly, Virginia.
If you can’t find fresh chorizo locally, there are a few recipes online to make your own including a Homemade Mexican Chorizo from Mexico in My Kitchen.
Assembling the Dip

This Baked Chorizo Spinach Dip comes together relatively easily, but does require some time on both the stove and in the oven.
Begin by briefly sautéing onions and garlic, then completely cooking and breaking apart the chorizo in a large skillet or saucepan. Season, then simmer with the tomatoes and spinach until all the excess moisture has evaporated.
After everything has cooked and evaporated, remove the chorizo from heat and allow everything to stop bubbling before folding in 3/4 of the cheese mixture to create a creamy texture.
To finish, divide the dip between individual oven-safe serving bowls or transfer everything to a single, larger baking dish (about 8 x 8 inches, 20 x 20 centimeters) for easy sharing. For a one-pot option with minimal clean up, you can prepare everything in an oven-safe skillet.
Cover with the remaining cheese and bake in a 350˚F (180˚C) oven until golden and bubbly.
A Few More Tips

I added some smoked hot paprika and oregano to help bring out and complement the flavor of the chorizo. If you want the mixture slightly more mild, use a smoked mild or sweet paprika. If you want even more heat, mix in some chopped chilies or ground cayenne.
Make sure the cream cheese is completely softened at room temperature before mixing in the rest of the ingredients. It will help everything blend more evenly.
For best results, shred a block of Monterey Jack cheese before combining with the cream cheese. Pre-shredded cheese often includes cornstarch or other additives to keep the pieces separated. This may prevent the cheese from melting evenly.
Remove the chorizo from heat and allow the mixture to stop bubbling before folding in the cheese. If too hot, the cheese may separate. It should still be warm enough to melt the Monterey Jack.
Place the baking dishes on a rimmed baking sheet before transferring to the oven. This will help catch any cheese that may boil over when bubbling.
After removing from the oven, I topped the dip with chopped tomato and a little cilantro. This is completely optional. Other options include sliced green onions, chopped red onions or even some pickled jalapeño slices for a bit more heat.
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This recipe was originally posted in August 2018 and updated in October 2024.
Baked Chorizo Spinach Dip Recipe
Adapted from La Receta de la Felicidad
Baked Chorizo Spinach Dip
Ingredients
- 8 ounces (227 grams) cream cheese softened at room temperature
- 8 ounces (227 grams) Monterey Jack cheese shredded
- 1/4 cup (60 grams) sour cream
- 1 tablespoon (15 milliliters) olive oil
- 1 small onion peeled and diced
- 2 garlic cloves peeled and minced
- 8 ounces (227 grams) fresh Mexican chorizo removed from casing
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 15 ounce (425 gram) can diced tomatoes
- 2 ounces (57 grams) fresh baby spinach a couple large handfuls
- 1 tomato chopped, for garnish, optional
- Fresh cilantro for garnish, optional
Instructions
- Preheat oven to 350˚F (180˚C).
- In a medium bowl, fold together the cream cheese, shredded Monterey Jack cheese, and sour cream. Set aside.
- In a large skillet, drizzle olive oil over medium heat.
- Add the onions and cook, stirring occasionally, until softened.
- Add the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Crumble in the fresh chorizo and cook, stirring often and breaking up with a spoon into small pieces, until browned, about 5 minutes.
- Stir in the paprika, oregano, salt, and pepper, followed by the diced tomatoes and spinach.
- Reduce heat to medium low and cook, stirring occasionally, until most of the liquid has evaporated.
- Remove from heat and allow to cool briefly, until no longer bubbling.
- Add 3/4 of the cheese mixture to the chorizo, stirring until melted and evenly blended. Adjust seasonings to taste, adding more salt and pepper if needed.
- Transfer the chorizo mixture to one larger or multiple individual oven-safe baking dishes. Top evenly with dollops of the remaining 1/4 cheese.
- Place the baking dishes on a rimmed baking sheet (just in case any cheese bubbles over) and transfer to the preheated oven.
- Bake until the cheese is bubbly and golden, 25-30 minutes.
- Serve the dip warm with toasted bread, crackers, or tortilla chips.
Danielle
Oh I want to dive head first in to this dip. Perfect for game day!
Brian Jones
What a fab collection of flavours, this looks absolutely delicious!
Claudia Lamascolo
this has everything in it to make it burst with flavors, I love the chorizo with cheese great combination for a dip!
camila
I am drooling all over this delicious dip!! Seriously appetizing!! Id love to taste it!