This is the recipe you've been waiting for! Our first recipe well, it was okay but it had flaws. This Chorizo dip recipe is THE ONE. It is going to be a HIT at your Super Bowl party! Read on to find out how easy it is to make and where you can pick up a pack of our popular Chorizo sausage!
It can't get any easier than this.
Two ingredients, one dirty pan (if you don't count empty serving dish...because it WILL come back empty)
and I even cheat and use the microwave to melt the cheese. Forgive me cheese connoisseurs, this won't earn me any points with you but there is a time and place for white, creamy cheese that melts in the microwave and this is that time!
Let me introduce you to our two ingredients for the best Chorizo Dip you've ever tasted. The star of the show, of course, is our fresh Chorizo sausage. It's a ground pork sausage with the perfect amount of chili spice & garlic to boost so many recipes from "meh" to "WOW, what is that?!". The cheese that I found works best is a white cheese dip, & in this case I used the brand Gordo's and found it in the deli cheese section of my grocery store. The problem I had in the last recipe is that the cheese wasn't creamy when melted so you want to make sure you find a brand that will melt down and work in dips.
Here are the directions:
1. Heat a medium size frying pan to medium. Add a touch of oil to grease the pan. Add chorizo and cook up like you would ground beef, into little crumbles.
2. Start melting your cheese in container per directions. Make sure you stir as you go. About 30 seconds at a time. Ask forgiveness for drooling over melty, white cheese straight from the microwave. It's okay and no one else knows but me and you.
3. Get out that cast iron skillet that you keep telling yourself to use but can't figure out how to cook with. Oh, sorry, is that just me? Use a smaller one if you have it so the dish looks full. If you only have a large/medium cast iron skillet you might want to double the amount of cheese you use or just find another small serving dish that has the right depth for chip dipping.
4. Add the melted cheese to the cast iron skillet.
5. Drain the chorizo and start adding scoops to the middle of the pan.
6. Add a cilantro garnish if you wish and serve with tortilla chips! I'll note that if you are transporting this dish the meat will settle in and mix with the cheese by the time you get there. But it still tastes just as delicious!
Ta-Da! Doesn't that look amazing? And you will get to tell everyone how your chorizo sausage is locally raised and pasture grazed by your neighbors here at Cool Breeze Farm. Your dish not only tastes delicious but it tells a story--how often can you say that?! You can pick up a pound of Cool Breeze Chorizo at the Open Farm Day we are hosting *this* Saturday, Jan. 27 from 11:30 a.m. to 2:30 p.m. Can't make it out? Don't worry--we will be announcing new open market hours very soon and you can also email valerie@coolbreezefarms to talk about delivery.
We promised you a Super Bowl Sunday chorizo dip that would have your family and friends raving at what an amazing cook you are. Well, here is part one of our two part chorizo dip recipe and let's just say that the flavor and taste of our chorizo made up for how not-so-great this dip came out for me. Have no fear, it still tasted good and if I would have found the specific cheese they asked for in the recipe I am sure it would have been more successful. We are also guaranteeing our Part Two recipe to be a success in your kitchen.
In my search for the perfect chorizo & cheese dip I came across this recipe from www.ohsweetbasil.com. What really grabbed my eye was the display and I imagined all of you Cool Breeze chorizo customers walking into your party with a cast iron skillet full of chorizo deliciousness that also looked amazing. I am no Pioneer Woman and my photography skills are lacking but it did look really great when I put it together. And talk about simple?! You literally just cooked the chorizo in a pan and put a skillet full of cheese in the oven. It tasted great but we sort of had to cut the cheese like a pizza. It had hardened up by the time we got to our get together with friends. I could not find the queso quesidilla cheese that the recipe called for anywhere in my grocery store so I followed their substitute suggestion of montery jack cheese but *sigh* it was not the creamy experience that I wanted everyone to enjoy with our chorizo. I did however, still have raving reviews of our chorizo sausage. It is the perfect spice and flavoring!
If you can find the queso quesidilla cheese then I bet this recipe would be amazing and our next chorizo dip recipe WILL be the creamy goodness that we are all looking for. Stay tuned! -Valerie
***We will be selling our popular ground chorizo sausage at Deep Roots & Co's Open Farm Day on January 27 and will have market hours open after if you would like to stop by and pick up your pastured pork needs! Please email email@example.com if you have any questions***
If you are looking for the best price for pasture/forest raised pork and have access to a deep freezer buying in bulk is by far your best bet! We are happy to offer you half or whole shares of pork raised on a pasture diet of grasses, nuts, natural foraging, and gmo-free feed from a local producer. Here are the top 3 reasons buying in bulk is the best choice for you:
1. Save money
-Buying a share of a half or whole pig is the lowest price per pound you can purchase. Whole shares come in at only $6.50 lb and half at $7 lb! That is around 20% off retail!
2. Save time
-Are you a meal planner? Buying in bulk is a great way to avoid the meat section in the grocery store and plan meals weeks in advance. Save money and time.
3. Healthiest Meats
-Have the peace of mind knowing that you are feeding your family the healthiest, nutrient rich, & ethically raised meats. Supporting your local farmer by purchasing a share ensures that we are here to serve you for years to come!
Keep scrolling down for details on ordering your half or whole share of pork!
We are currently taking orders for the end of January and pre-orders for February & March. Deposit required.
$6.50 per lb. Whole Hog (approx. 120-150 lbs.)
$7.00 per lb. Half Hog (approx 60-75 lbs.)
Cuts include: ground sausage, pork chops, roasts, sides, fresh hams, & ribs. Butcher fee included.
PayPal (fees included), cash, or checks accepted.
email firstname.lastname@example.org or call 540-271-8430 for questions and to place an order.