Chorizo Cheese Dip With Spinach Recipes

CHORIZO CHEESE DIP WITH SPINACH

Chorizo Cheese Dip with Spinach image

This Spinach Chorizo Dip is a perfect addition to your Easy Football Food Ideas for Game Day! Packed with spinach, spicy chorizo, and three types of cheese, this creamy dip is sure to be a hit at your party or anytime you need to satisfy that comfort food craving.

Provided by Isabel Laessig

Time 50m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 medium onion (peeled and chopped)
1 clove garlic
4 ounces Mexican chorizo (fresh, removed from casing)
2 cups baby spinach (fresh, roughly chopped)
8 ounces cream cheese (softened to room temperature)
4 ounces sharp cheddar cheese (shredded)
2 ounces mozzarella cheese (low-moisture, shredded)
1/4 cup mayonnaise
Salt and freshly ground black pepper ( to taste)

Steps:

Preheat oven to 350 degrees F.
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 chopped spinach and cook just until wilted. Remove from heat, drain any excess fat and water, and allow to cool.
Set aside about 1/2 cup of the shredded cheddar and mozzarella cheese.
In a large bowl, stir together the cream cheese, remaining cheddar and mozzarella, and mayonnaise until smooth. Mix in the cooled chorizo spinach mixture, then season with salt and pepper.
Transfer the mixture to one larger or multiple individual oven-safe baking dishes. Top evenly with the set-aside cheese.
Bake in preheated oven until the cheese is bubbly and golden,25-30 minutes.
Serve hot with toasted bread, crackers, or tortilla chips.

Nutrition Facts : Calories 410 kcal, Carbohydrate 3 g, Protein 14 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 89 mg, Sodium 599 mg, Sugar 2 g, ServingSize 1 serving

CHORIZO MUSHROOM QUESO DIP

Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 tablespoon extra-virgin olive oil, a drizzle
1/2 pound Spanish or Mexican chorizo
1/2 pound mushroom caps, quartered
1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese
2 scallions, thinly sliced
1 bag corn tortillas or blue corn tortillas, any variety

Steps:

Preheat the oven to 350 degrees F.
Heat the extra-virgin olive oil in small skillet over medium-high heat. Dice the Spanish chorizo and add to the pan to render the fat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping.

CHORIZO QUESO DIP

Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

Ingredients

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

CHORIZO CHEESE DIP

Chorizo Cheese Dip image

Guests will wipe the bowl clean when you set out this spicy cheese dip from our Test Kitchen. Serve it with tortilla chips or even vegetable dippers.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

1/2 pound uncooked chorizo
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
2 cartons (12 ounces each) white Mexican dipping cheese
Tortilla chips

Steps:

Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through., Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

CHORIZO, SPINACH AND CHEESE EMPANADAS

Chorizo, Spinach and Cheese Empanadas image

A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 lb chorizo or Italian sausage
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2/3 cup Old El Paso™ Thick 'n Chunky salsa
1 1/4 cups Mexican cheese blend (5 oz)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten

Steps:

Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.

Nutrition Facts : Calories 860, Carbohydrate 56 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 2 g, TransFat 0 g

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