Roasted Dried Chorizo Chip & Jalapeno Dip

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

Ingredients 

• 4 ounces of pre-sliced dried uncured chorizo (they will be cut like traditional pepperoni)
• 2 large jalapeño
• 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 jalapeños, 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 jalapeños and chorizo for about 20 minutes.  You want the chips to be crisp like bacon but not overcooked.  The jalapeños 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 jalapeños 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).  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 jalapeños aren’t hot enough so you might need to add a few dashes of Tobasco