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Smoky Chorizo and Cheddar Dip

Smoky with a bit of heat, this Spanish-inspired queso dip has a richness and depth of flavour, which leaves you wanting more.

  • 1 tbsp (15 mL) olive oil
  • 1 dry-cured chorizo sausage
  • 1/2 cup (125 mL) frozen corn, thawed
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 tsp (1 mL) smoked paprika
  • 4 tsp (20 mL) all-purpose flour
  • 1 cup (250 mL) 35% whipping cream
  • 2 1/2 cups (250 g) shredded Balderson Double Smoked Cheddar Cheese
  • 4 green onions, thinly sliced
  • 2 pieces naan bread, toasted
  1. Heat olive oil in saucepan set over medium heat; cook sausage, corn, jalapeño, garlic, salt, pepper and smoked paprika for 5 to 8 minutes or until sausage starts to brown and vegetables are tender. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth.
  2. Slowly whisk in cream; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened. Remove from heat. Stir in cheese and half of the green onions. Transfer to serving dish.
  3. Garnish with remaining green onions and a sprinkle of smoked paprika if desired. Serve with toasted naan bread.

TIP:

Replace chorizo with caramelized onion for a great smoky Cheddar and onion vegetarian dip.

SERVINGS:

BAKING TIME:

6

25 min