Ingredients:

  • 6 oz Soft Cooking Chorizo, casing removed, diced small
  • 1/2 small Yellow Onion, finely diced
  • 2 large cloves Garlic, minced
  • 1 tsp Sherry Vinegar (or red wine vinegar)
  • 8 oz block Full-Fat Cream Cheese, softened to room temperature
  • 1/2 cup Full-Fat Sour Cream
  • 6 oz Manchego Cheese (aged 3–6 months), freshly grated (5 oz for the mix, 1 oz for the topping)
  • 5 tsp Smoked Paprika (Pimentón Ahumado)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Flat-Leaf Parsley, chopped finely
  • Extra Virgin Olive Oil, for finishing

Instructions:

  1. Preheat oven to 375°F (190°C). If using a separate baking dish instead of an oven-safe skillet, lightly grease it.
  2. Heat the skillet over medium-high heat. Add the diced chorizo. Sauté for 3–5 minutes, breaking it up with a spoon, until the fat has rendered and the chorizo pieces are crispy.
  3. Using a slotted spoon, remove the cooked chorizo pieces and place them on a paper towel-lined plate to drain. Leave 1–2 tablespoons of rendered chorizo fat (the paprika-stained oil) in the skillet.
  4. Reduce heat to medium. Add the diced onion to the reserved chorizo fat. Cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Remove the skillet from the heat. Stir in the 1 tsp of Sherry Vinegar to deglaze; this scrapes up the flavourful browned bits (fond). Set aside.
  6. In a medium mixing bowl, combine the softened cream cheese, sour cream, smoked paprika, salt, and pepper. Use a rubber spatula to mix thoroughly until completely smooth and homogeneous.
  7. Add the drained chorizo pieces and the sautéed onion/garlic mixture to the cream base. Add 5 oz of the grated Manchego cheese. Fold gently until everything is evenly distributed.
  8. Transfer the mixture into your chosen oven-safe skillet or baking dish, spreading it into an even layer. Sprinkle the remaining 1 oz of grated Manchego evenly over the top.
  9. Bake for 15–18 minutes, or until the dip is hot and bubbling vigorously around the edges, and the topping is melted and lightly golden brown.
  10. Carefully remove the dish from the oven and let it stand for 5 minutes.
  11. Drizzle with a little olive oil, scatter the chopped parsley over the top, and serve immediately, piping hot.