Chorizo Dip (Thermomix)

This chorizo dip is absolutely amazing…it’s not the healthiest of dips, but if you use low fat cream cheese and Elmlea cream, these will reduce the calories slightly.   It’s a great dip to enjoy with crusty bread, bread sticks and  crisps.   David made it and we took it round to our friends house – they enjoyed it just as much as we did!  Enjoy as part of a buffet and to go along with party food.

If you don’t have a Thermomix and would like to try making this recipe, please see the Non-Thermomix Instructions at the bottom of the page.

Recipe on US Cookidoo

Chorizo Dip

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 chorizo, ground
• 125g fresh Roma tomatoes, quartered (approx. 1 large tomato – I used a vine tomato)
• 2 pinches ground cumin
• 225g cheddar cheese, cubed
• 100g cream cheese (I used low fat cream cheese to reduce the calories!)
• 100ml heavy whipping cream (I used Elmlea double cream to reduce the calories!)
• 0.25 tsp garlic powder

Instructions

1. Place the green onion tops into the mixing bowl and chop 3 seconds/speed 7. Transfer into a bowl and set aside.
2. 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.
3. Without washing the mixing bowl, place the cheddar cheese cubes into the mixing bowl and grate 5 seconds/speed 6.
4. Add the cream cheese, whipping (or double) cream and garlic powder and cook 6 minutes 30 seconds/195°F/speed 1. Transfer into a serving bowl.
5. 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.

Non-Thermomix Instructions

I’d suggest the recipe can be adapted using the hob and a chopping board and knife – my suggestions are as follows:

1. Green onion tops – finely chop by hand.
2. 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.
3. Cheddar cheese – grate by hand.
4. 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.
5. Follow as above.

Chorizo Dip (Thermomix)

Deborah

Recipe on US Cookidoo

Chorizo Dip

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Servings 10 people

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):

• 56g green (spring) onions green top part only
• 56g green (spring) onions white part only
• 140g chorizo ground
• 125g fresh Roma tomatoes quartered (approx. 1 large tomato - I used a vine tomato)
• 2 pinches ground cumin
• 225g cheddar cheese cubed
• 100g cream cheese I used low fat cream cheese to reduce the calories!
• 100ml heavy whipping cream I used 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/195°F/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.

Notes

Non-Thermomix Instructions

 

I'd suggest the recipe can be adapted using the hob and a chopping board and knife - my suggestions are as follows

1. Green onion tops - finely chop by hand.
2. 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.
3. Cheddar cheese - grate by hand.
4. 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.
5. Follow as above.