Dip into this gooey, melty cast-iron deep dish cheese dip. Sizzling, spicy chorizo, tomatoes, cilantro and onions are stirred into a creamy beer cheese blend and baked over applewood for the perfect touch of wood-fired infusion.
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Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes).
Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrape up any browned bits.
Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture.
When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes
Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling.
Serve with tortilla chips. Enjoy!
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