Cheesy fontina chorizo + caramelized onion and artichoke dip
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Friday, October 16, 2015

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Cheesy fontina chorizo + caramelized onion and artichoke dip

Kelly Mike - Friday, October 16, 2015

Ingredients

  • 1 large sweet onion
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • salt and pepper
  • 8 ounces fresh chorizo sausage, remove casing if the sausage is from links
  • 2 cloves garlic
  • 1 jalapeno, seeded and chopped
  • 1-2 chipotle chilies in adobo, minced
  • 12 ounce marinated artichokes, chopped
  • 1/4 cup fresh cilantro, chopped
  • 8 ounces cream cheese
  • 4 ounces fontina cheese, shredded
  • green onions, sliced for garnish
  • warm tortillas, for serving
  • tortilla chips or other crackers, for serving

Instructions

  1. In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
  2. Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
  3. Preheat the oven to 425 degrees F.To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
  4. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.
  5. Preheat the oven to 425 degrees F.
  6. To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
  7. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. 
  8. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.

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