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Chorizo pizza dip with garlic baguette slices for dipping... because all that cheese, garlic, and flavor just go so well together. This hot dip is easy to make and will please a hungry crowd!
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Chorizo Pizza Dip

Chorizo pizza dip with garlic baguette slices for dipping... because all that cheese, garlic, and flavor just go so well together. This hot dip is easy to make and will please a hungry crowd.
Course Appetizer
Cuisine American
Keyword chorizo pizza dip, sausage pizza dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 8 ounces cream cheese (room temp.)
  • 1 cup parmesan divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup sour cream
  • Salt & pepper to taste
  • 1 (7.2 fluid ounce can) tomato sauce
  • 5 leaves fresh basil
  • 2 cups shredded cheddar/mozzarella blend
  • 5 ounces Spanish chorizo sausage

Garlic baguette toasts (optional):

  • 1 baguette
  • Butter
  • Garlic powder

Instructions

  • Take the cream cheese out of the fridge to allow it to soften. Preheat oven to 375F. Move rack to the top third of the oven.
  • Grate the cheeses (if not buying pre-grated) and cut the chorizo into bite-size pieces.
  • Mix together the cream cheese, half the parmesan, the garlic powder, onion powder, dried oregano, sour cream, and salt & pepper. Spread it evenly along the bottom of a baking dish (I used a glass pie dish).
  • Add the tomato sauce and spread it over the cream cheese mixture. Add the basil leaves (tear them into smaller pieces) then the rest of the parmesan, the cheddar/mozza cheese, and finish off with the chorizo on top.
  • Bake for 30 minutes.
  • Meanwhile, if you want to make the garlic baguette toasts, slice the baguette into fairly thin slices. Add butter to a skillet on medium-high heat and fry each slice. When they're nearly done, lightly sprinkle them with garlic powder. If the pan starts to smoke, I suggest turning the heat down. Alternatively, you could just use a toaster to toast the baguette slices and then add butter and garlic powder after.
  • Serve the dip hot out of the oven :)

Notes

  • I used a Pyrex 9.5 inch glass pie dish like this one.
  • Chorizo is fairly salty, so you can get away without adding extra salt.
  • This dip can be re-warmed in the oven the next day, but it is best fresh.