Recipe of the Week: Tired of queso? Try this cheddar chorizo dip

12:00 a.m. Saturday, May 21, 2016 Austin360 Eats

A recipe like this would usually make the rounds during Super Bowl season, but with graduations and the summer holidays approaching, you might find yourself in need of an excellent party dip.

Queso is perhaps the first cheese dip to come to mind, but if you’re looking for a Velveeta-free alternative, check out this chorizo and cheddar dip from “All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective” by Caroline Potter (Page Street Publishing, $28). It’s not even close to low fat, and don’t even think about serving this to your vegetarian friends, unless you use Soyrizo or other similar sausage substitute. Potter serves this with sweet potato or other root vegetable chips, but regular tortilla chips, carrot sticks or celery will be easier to find.

If this dish sounds too spicy or heavy, you could whip up what I still believe is the best spinach artichoke dip I’ve ever had at bit.ly/bestspinachartichokedip. That dish is still thick and creamy, but if you can’t indulge a little during a celebration, when can you?

1 tsp. olive oil

1/2 large red onion, thinly sliced

1 lb. Mexican chorizo

8 oz. full-fat cream cheese

8 oz. cheddar cheese, shredded and divided in half

Heat the oven to 350 degrees and warm an 8-inch cast-iron skillet with the olive oil to medium-low heat on the stove.

Sauté the onions for 20 minutes or until they are soft. Transfer the onions to a mixing bowl and set aside.

Turn up the heat to medium. Brown and crumble the chorizo sausage until it is browned on all sides. Drain excess fat.

Add the sausage crumbles to the mixing bowl along with the cream cheese and half of the cheddar cheese. Stir until it is completely mixed, then transfer it back into the skillet. Sprinkle the remaining cheese on top, completely covering the top.

Bake in the oven for 25 to 30 minutes or until the top of the cheese starts to bubble and turn golden brown. Serve warm with root vegetable chips or even by the spoonful. Serves 6 to 8.

— From “All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective” by Caroline Potter (Page Street Publishing, $28)

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