Baked Chorizo Spinach Dip
A recipe for Baked Chorizo Spinach Dip! This thick and creamy dip is packed with chorizo, tomatoes, spinach, cheese, and spices.
Servings 4 -6 Servings
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.