Roasted Dried Chorizo Chip & Jalapeno Dip

This is an addictive dip that packs some heat šŸ”„Ā and plenty of flavor. Ā It is perfect to serve with potato or pita chips as well as crackers.


  • 4 ounces of pre-sliced dried uncured chorizo (they will be cut like traditional pepperoni)
  • 2 large jalapeƱo
  • 1 garlic clove, peeled
  • 1 8oz cream cheese, at room temperature
  • 1 8oz of creme fraiche, at room tempertature
  • 1/2 cup of good mayonnaise
  • Kosher salt and pepper to taste

The Equipment

  • Food processor fitted with the steel blade

Making It

  • In a small baking sheet, drizzle a teaspoon of olive oil on the jalapeƱos, then a light dusting of kosher salt and freshly ground black pepper
  • Individually place the chorizo chips on a baking sheet

Time to Cook

  • Turn the oven to 400 degrees and roast both the jalapeƱos and chorizo for about 20 minutes. Ā You want the chips to be crisp like bacon but not overcooked. Ā The jalapeƱos should be soft and show signs of browning but not blistered
  • Let both cool to room temperature, and put the chorizos on paper towels and pat the oil off
  • Put the garlic clove and jalapeƱos in the food processor and pulse 4-6 times
  • Add the cream cheese, creme fraiche, mayonnaise and pulse until a smooth consistency
  • Rough chop the crisp chorizos and put in processor, add a pinch salt and pepper (you can alway add more after you taste). Ā Pulse until the chorizos have been blended into the dip and are bit sized
  • Serve with crackers, chips, or toasted pita bread

***Test the dip, sometimes the jalapeƱos aren’t hot enough so you might need to add a few dashes of Tobasco




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