This chorizo dip made in the Thermomix is rich, creamy, and bursting with smoky chorizo flavour. Perfect for parties, snacks, or as a spread for crackers and bread!
It's absolutely delicious, but isn't the healthiest of dips, however, if you use light cream cheese and Elmlea cream, these will reduce the calories slightly! It's a great dip to serve at a party or buffet with crusty bread, breadsticks, or tortilla chips.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- NOTE: the cheese dip will appear runny at first but it does thicken as it cools. Once cold, the cheese dip sets which is fine for spreading on crackers or bread. For scooping up with crisps or tortilla chips, warm the chorizo dip at 30 second intervals in the microwave.
- Vegetarian option - replace the chorizo with smoked paprika-spiced mushrooms or sun-dried tomatoes for a smoky, savoury alternative.
- Spices - for extra heat in the chorizo mixture, try adding spices like smoked paprika, cayenne or chilli flakes.
Frequently Asked Questions
Absolutely - keep the dip covered in the fridge for up to 3 days. Reheat gently in the microwave before serving.
Add smoked paprika, chilli flakes or cayenne for more heat.
Serve it with crusty bread, tortilla chips, crackers, or fresh vegetable sticks like cucumber, carrots, celery, and peppers.
Yes - this dip can be made on the hob - see separate instructions below.
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How to make this Chorizo Dip with or without the Thermomix
Recipe on US Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
Ingredients
- 56g green (spring) onions, green top part only
- 56g green (spring) onions, white part only
- 140g diced chorizo
- 125g fresh Roma tomatoes, quartered (approx. 1 large tomato - I use a vine tomato)
- 2 pinches ground cumin
- 225g cheddar cheese, cubed
- 100g cream cheese (I use light cream cheese to reduce the calories!)
- 100ml heavy whipping cream (I use Elmlea double cream to reduce the calories!)
- 0.25 tsp garlic powder
Instructions
- Place the green onion tops into the mixing bowl and chop 3 seconds/speed 7. Transfer into a bowl and set aside.
- Place the white onion parts, chorizo, tomato, and ground cumin into the mixing bowl and chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula and without the measuring cup cook 10 minutes/Varoma/speed 1. Transfer into a separate bowl and set aside.
- Without washing the mixing bowl, place the cheddar cheese cubes into the mixing bowl and grate 5 seconds/speed 6.
- Add the cream cheese, whipping (or double) cream, and garlic powder and cook 6 minutes 30 seconds/195F/speed 1. Transfer into a serving bowl.
- Serve the cooked chorizo mixture in the centre of a serving bowl, surrounded by the cheese dip, and sprinkle with the reserved chopped green onion tops (see Tips)
Non-Thermomix Instructions
I'd suggest the recipe can be adapted using the hob, a cheese grater, and a chopping board and knife - my suggestions are as follows:
- Green onion tops - finely chop by hand.
- White onion parts, chorizo, and tomato - firstly, finely chop each ingredient by hand. Put into a saucepan with the ground cumin on medium heat and cook for 10 minutes, stirring frequently.
- Cheddar cheese - grate by hand.
- Put the grated cheese into the saucepan the chorizo mixture was cooked in, along with the cream cheese, cream, and garlic powder, and cook on a medium to low heat for 6 minutes 30 seconds, stirring constantly.
- Serve the cooked chorizo mixture in the centre of the serving bowl, surrounded by the cheese dip, and sprinkle with the reserved chopped green onion tops (see Tips).
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Chorizo Dip (Thermomix)
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
- 56 g (2 oz) green (spring) onions green top part only
- 56 g (2 oz) green (spring) onions white part only
- 140 g (5 oz) diced chorizo
- 125 g (4.5 oz) fresh Roma tomatoes quartered (approx. 1 large tomato - I use a vine tomato)
- 2 pinches ground cumin
- 225 g (2 cup) cheddar cheese cubed
- 100 g (½ cup) cream cheese (I use light cream cheese to reduce the calories!)
- 100 ml (½ cup) heavy whipping cream (I use Elmlea double cream to reduce the calories!)
- 0.25 tsp garlic powder
Instructions
- Place the green onion tops into the mixing bowl and chop 3 seconds/speed 7. Transfer into a bowl and set aside.
- Place the white onion parts, chorizo, tomato, and ground cumin into the mixing bowl and chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula and without the measuring cup cook 10 minutes/Varoma/speed 1. Transfer into a separate bowl and set aside.
- Without washing the mixing bowl, place the cheddar cheese cubes into the mixing bowl and grate 5 seconds/speed 6.
- Add the cream cheese, whipping (or double) cream, and garlic powder, and cook for 6 minutes 30 seconds/195F/speed 1. Transfer into a serving bowl.
- Serve the cooked chorizo mixture in the centre of the serving bowl, surrounded by the cheese dip and sprinkle with the reserved chopped green onion tops (see Notes).
Notes
- NOTE: the cheese dip will appear runny at first but it does thicken as it cools. Once cold, the cheese dip sets which is fine for spreading on crackers or bread. For scooping up with crisps or tortilla chips, warm the chorizo dip at 30 second intervals in the microwave.
- Vegetarian option - replace the chorizo with smoked paprika-spiced mushrooms or sun-dried tomatoes for a smoky, savoury alternative.
- Spices - for extra heat in the chorizo mixture, try adding spices like smoked paprika, cayenne or chilli flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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