Boys will be boys. And boys like football. And cheese. And sausage.
My husband, like so many guys out there and quite a few ladies with a penchant for competition, is a big football fan.
He isn’t as nutty as some dudes out there who are obsessed with their Fantasy Football leagues or who lay down hard-earned cash on the spreads in Vegas. And you won’t find him sporting his favorite team’s football jersey other than on the occasional game day. But you will hear him yelling very naughty, naughty words at the T.V. when a bonehead referee makes a bad call—or at least a call against his team.
Yes my husband is a fan. But my dad…oh my dad. HE is THE fan. Over the years he’s been known to be somewhat obsessive with his viewing pleasures.
He isn’t the type of guy to buy season tickets for his alma mater or go to many pro games. No, his thing is watching it on T.V.—ALL WEEKEND LONG.
This is the man who on big game days, prior to cable and television remote controls—was there ever a time?—would move all three of the family television sets into his bedroom, stack one on top of the other, rotate rabbit ears this way and cock the other that way with as much determination to find the best possible reception as the shoulderpad wearing athletes he was hoping to see. He’d hibernate in there all weekend long, like a big brown bear in the dead of winter, emerging every few hours for potato chips or a diet pepsi.
Those are some of my favorite memories with my dad. I’d wander into the bedroom, hunker down on my mom’s side of the bed and me and my dad would watch football together. We’d talk a little bit, I’d do a crafty project here or there, but mostly we’d just be together, talkin’ two-point conversions and pass interception.
Maybe that’s why I’m such a die-hard fan of Friday Night Lights. Maybe Riggins might have a little something to do with that. I could slurp him up with a spoon. Cancelling the show is the dumbest move NBC has made in years.
But I digress. This weekend I’m going to be heading out of town to celebrate my mom’s 70 years young birthday—seriously, she looks like she’s maybe, oh, 50. I can only hope…
Dad has generously stepped aside from the birthday festivities to allow me, my sister and my two aunts to whisk our mama away for a decadent girl’s weekend in the sun, complete with amazing dinner plans, luxurious spa treatments and much needed girl bonding time to create new memories to last a lifetime.
This recipe is for my husband and my dad, a thank you for holding down the forts while the girlies go out and woop it up on the town—oh yes, I’ve seen my mom woop it up more than once. The dip is the perfect snack for football. The perfect snack for kicking back and watching TV. The perfect snack anytime really. And what’s the penalty in that?
Cheesey Chorizo Caramelized Onion Dip
- 2 cups onion chopped
- 3 tablespoons butter
- ⅛ teaspoon thyme
- ½ chorizo sausage about 6 ounces
- 8 ounce package of cream cheese
- ¼ cup mayonnaise
- ⅓ cup mozzarella cheese
- ¼ cup chopped chives or green onions
- kosher salt
- Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.
- In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.
- In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.
- Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips.
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Do you need to drain Chorizo after cooking?
What kind of onions do you use?
Ashley @ Foodie Crush
White or Yellow
Excellent appetizer, carmelizing the onions takes it up a notch. Everyone LOVED it. I did change the mayo to greek yogurt because I was vacationing and didn’t have mayo. I also used shredded colby jack cheese (to use it up) with the mozarella.
Ashley @ Foodie Crush
Thank you so much!
I’ve tried many on-line recipes and end up doctoring most of them, but I followed your recipe exactly and hands down, this is the BEST dip we’ve ever made! The sweetness of the caramelized onions really tones down the sharpness of the chorizo and the flavors all meld beautifully. For others folks making this, make sure you fold in the chorizo gently as Heidi suggests and don’t mix it in too much or you lose some of the awesome contrast. I also greased my dish before baking but that’s a minor thing. Thanks for the wonderful recipe. I will by trying more of your creations for sure!
Ashley @ Foodie Crush
SO SO HAPPY! Thanks for sharing!
I made this for a dip-off at work with Trader Joe’s soy chorizo and won the dip-off. Thank you for this recipe!
So glad you liked it Jasmine, and that it was a winner for you :)
I made this for a little get together with about 20 people (quadrupled the recipe) and it was gone within about 20 minutes. AND they asked if I could hurry home and make more, which I politely declined quoting P.T. Barnum, “Always leave them wanting more.” It was quite a hit to say the least. THANK YOU so much for giving us such a fantastic recipe.
My husband enjoyed the dip (made it for Cinco de Mayo). To increase the heat intensity of the dish I added 1/2 tsp of cayenne pepper and 1 small can of hot green chilies.
I have been making your dip for years now and it has become a staple in our house. I’ve had so many people ask for the recipe and I refuse to give it out. It is the jewel in my crown and I will not share it with others. It’s come to the point when I throw a party people actually sk if there will be any chorizo dip. Great recipe and thanks for making me the cool kid in the playground :D
Michelle @ Modern Acupuncture Volunteering
I am SO looking forward to trying this dip this weekend! Thanks for the killer idea!
This looks delicious and I’m looking forward to trying it. What kind of chorizo do you use? Mexican, Basque, Spanish, etc.? While reading the recipe, I pictured it with Mexican beef or pork chorizo, the soft, brownish maroon stuff that exudes LOTS of grease to be drained.
I use the Mexican chorizo, not in the casings.
I literally cannot look away from this dip on my computer screen. It’s the epitome of food porn. Can’t wait to try it.
Fantastic! Few questions about details
Which mayo do you use: Miracle Whip or Hellmann’s?
Ground thyme or flakes? 1/3 cup grated cheese or 3oz
I use Hellman’s or Best Foods; thyme plakes and grated cheese :) Enjoy!