Ingredients:

  • 8 oz semi-cured Chorizo, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 8 oz full-fat Cream Cheese, softened
  • 1/2 cup Sour Cream (or Crème Fraîche), full fat
  • 1/4 cup full-fat Mayonnaise
  • 1 cup Sharp Cheddar, grated
  • 1 cup Monterey Jack (or Mozzarella), grated
  • 1/4 cup plus 1 tbsp Parmesan Cheese, finely grated
  • 3 Spring Onions (Scallions), thinly sliced
  • 1 tbsp Fresh Chives, chopped, for garnish
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Sauté the Chorizo: Place the diced chorizo in a skillet over medium heat. Cook until crispy and the fat is rendered (about 5–7 minutes). Stir in the minced garlic and smoked paprika and cook for 1 minute until fragrant. Remove the chorizo mixture with a slotted spoon and place it on a paper towel to drain excess fat. Set aside.
  2. Prepare the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until the mixture is completely smooth and free of lumps.
  3. Fold in Cheeses and Flavoring: Add the grated Cheddar, Monterey Jack, and the 1/4 cup of Parmesan into the cream cheese mixture. Season lightly with salt and pepper. Fold in the drained chorizo mixture and half of the sliced spring onions until evenly distributed.
  4. Transfer and Top: Scrape the mixture into your prepared oven-safe baking dish, spreading it into an even layer. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the top.
  5. Bake: Preheat your oven to 375°F (190°C). Bake the dip for 20–25 minutes, or until the edges are bubbling vigorously, and the top is golden brown and thoroughly melted.
  6. Serve: Remove the dip from the oven and let it rest for 5 minutes. Garnish with the remaining spring onions and fresh chives just before serving. Serve hot with toasted baguette slices or sturdy tortilla chips.