Portuguese Chourico Cheese Dip

Portuguese Chourico Cheese Dip

This is a yummy sausage dip recipe no matter how you spell it or pronounce it. My Portuguese background is going to spell it chourico.

If you don’t have chorizo or chourico sausage in your area of the world, I’m sure any ground sausage would work great. Besides, it has sour cream and cream cheese in it and they would make shoe leather taste great!! lol

Chourico Cheese Dip
Chourico Cheese Dip

KEEP YOUR CHEESE DIP WARM

You’ll probably want to keep your Chorizo Cheese Dip warm so that it stays creamy for your party guests, so I did a little testing. My slow cooker was a bit too large for this batch size, so I tested it in my 2 qt rice cooker on the “warm” setting. It kept the cheese dip creamy and warm for a whole hour, stirring only occasionally, and the dip never clumped up or broke down. It probably would have lasted longer, but I had things to do, places to go, people to see, and I had to end the experiment.

REHEATING THE CHEESE DIP

also tested reheating the Spicy Chorizo Cheese Dip and it performed well! I spooned about a half cup into a small bowl and microwaved on high for 30 seconds, then stirred, microwaved for about 15 seconds more, and then it was melty, cheesy perfection. No clumping, no separating, just creamy goodness!

Portuguese Chourico Cheese Dip

Recipe by Lucy ChesnaCourse: Dips, SnacksCuisine: Portuguese
Servings

9

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

275

kcal
Total time

30

minutes

This is a yummy sausage dip recipe no matter how you spell it or pronounce it. My Portuguese background is going to spell it chourico.

Ingredients

  • 1 pound ground Chourico (or any sausage) cooked til crumbly and drained. Cool

  • one small onion, chopped finely

  • 1/2 cup sweet red peppers, diced

  • 1 clove garlic, minced

  • 1 10oz. can diced tomatoes

  • 8 ounces cream cheese, softened

  • 1/4 cup sour cream

  • 1 stick of butter

  • 1 teaspoon hot sauce

  • 1 cup Monterey jack cheese, shredded

  • 2 tablespoons fresh parsley (1 tablespoon dried parsley)

  • salt and pepper , to taste

Directions

  • Cook sausage until crumbly. Drain, cool and set aside. If you can’t find ground sausage, you can just take the meat out of the casing.
  • Sauté peppers, onions and minced garlic. Cook until softened.
  • Add the sour cream and cream cheese to the pepper and onions. Mix until cheese starts to softened and melt away. Add a stick of butter to it.
  • Add sausage to creamed mixture. Then add shredded cheese and parsley. Stir for another 5 minutes until cheese has melted.
  • Enjoy right away or refrigerate until ready. Great to make ahead for a party. It goes great with crackers, gluten free bread pieces, pita chips or raw veggies.

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