Chorizo Dip

chorizo dip being scooped out of a skillet with a tortilla chip.

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4.8 from 4 reviews

This delicious chorizo dip start with a layer of cream cheese, followed by chorizo cooked with tomatoes and spices. And of course, to top it of, cheese that gets nice and melty when you bake it.


  • 2 chorizo sausages – 8 ounces total
  • cooking oil spray
  • 16 ounces cream cheese – low fat OK
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 15 1/2 oz can fire roasted diced tomatoes
  • 1/2 teaspoon dried oregano
  • 2 ounces soft cheese (such as brie or Cremont), cut into small 1/2 inch pieces
  • 1 cup shredded cheddar cheese
  • Sliced green onion (optional)
  • chopped cilantro (optional)


  1. Soften the cheese: Take the cream cheese out of the refrigerator 30 to 60 minutes before making the dip so that it begins to soften.
  2. Preheat the oven to 350 degrees. Spray the cooking oil in a large skillet on medium heat. Add the chorizo sausage, and brown on one side for 3 to 4 minutes, then turn over and brown on the other side for another 3 minutes or so. Remove the sausage from the skillet and set aside on a plate.
  3. Sauté onions: Add the olive oil to the skillet, and heat on medium. Add the onion to the skillet, and sauté for about 5 minutes until it begins to soften.  Add the garlic, and cook for another minutes.
  4. Prep the chorizo: As the onions sauté, slice the chorizo sausage casing open and scrape the meat into the skillet with the onions. Use a heavy spoon to gradually break the chorizo into small bite sized bits.
  5. Simmer tomatoes and sausage: Add the diced tomatoes into the skillet, stirring to combine with the onions and chorizo. Simmer the chorizo with the tomatoes until the sausage is cooked through, about 10 minutes. If you are baking the dip in the skillet you’ve been using, pour the chorizo / tomato mixture into a bowl temporarily. If you are using another baking dish, just turn the heat off the chorizo as you begin to assemble the dip.
  6. Assemble the dip: spread the cream cheese across the bottom of the baking dish or skillet. Depending on the size of the dish, you may need to spread the cream cheese layer pretty thin. Next, pour the chorizo mixture over the cream cheese, and use a wooden spoon or similar to spread the chorizo and tomatoes evenly over the cream cheese. Then spread the pieces of soft cheese evenly around the top of the tomato / chorizo layer. Finally, top the chorizo layer with shredded cheddar cheese.
  7. Bake the chorizo dip: Place the baking dish or skillet into the preheated oven. Bake for 20 minutes, uncovered.
  8. Serve: After 20 minutes of baking, carefully remove the baking dish from the oven. Top the baked chorizo dip with green onion and/or cilantro, if using. Serve the chorizo dip with tortilla chips. Enjoy!


  • Cheese: you can use soft cheese such as brie or the Vermont Creamery Cremont we used. Or skip the soft cheese and use a bit of extra cheddar, or another good melting cheese you have available.
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