This Cast Iron Cheesy Chorizo Dip is the perfect way to warm up back at camp after a long day outdoors. Bonus it can be made in a Cast Iron pan over the campfire or on a stove.
One of our camp traditions is to always play games around the table and munch on stuff. It’s a sort of “happy hour” if you will although I’ll admit it usually lasts longer than an hour. It’s more of a “happy night” in this case.
This is a great recipe for happy hour or happy night or whatever other time it is. You can cook it over the camp fire on a grate or just cook it on the stove and it couldn’t be easier! It goes great with chips, bell peppers or just eaten with a fork.
Cast Iron Cheesy Chorizo Dip
Ingredients
- ½ tbsp olive oil
- ⅓ cup white onion
- 1 lb chorizo I used chicken
- 3 tbs cream cheese
- 2 cups monterey jack
- ¾ cup sour cream
- optional for toppings: green onion, avocado, cilantro, guacamole, tomatoes
Instructions
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In a cast iron, cook chorizo breaking it up into pieces. Once cooked, place on a plate with a paper towel to drain some of the grease.
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In the same pan, add olive oil and cook onion. Stir frequently so it doesn't burn.
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Melt in cream cheese and stir, letting it melt. Add in chorizo. Mix well until combined. Add in sour cream and combine.
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Once all combined, top with monterey jack cheese over the whole thing.
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Serve with your favorite dippers: chips, bell peppers, carrots, etc.
Recipe Notes
If you don't like sour cream, you can use more cream cheese or use greek yogurt. If you don't have a cast iron pan, you can use another oven safe pan or you can cook all the ingredients, mix together and then put in an oven safe dish for baking.
