Chorizo Corn Spinach Dip
Servings 12
Ingredients
- 4 ounces chorizo
- 1 tablespoon oil
- 2 shallots minced
- 1 jalapeno seeded
- 2 ears corn shucked
- 4 ounces frozen spinach thawed
- 4 ounces cream cheese softened
- ½ cup sour cream
- 6 ounces shredded mozzarella divided
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon lime zest
- salt and pepper
- ¼ cup cotija
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 400 degrees F.
- Heat a large saute pan over medium-high heat. Add the chorizo and cook until browned, crumbling the sausage into smaller pieces as it cooks. Remove from heat and transfer the chorizo to a large bowl.
- Wipe the pan clean and heat 1 tablespoon oil. Add the shallots and jalapeno and saute for 1 minute or until softened. Add the corn and saute until the corn is tender and cooked, about 3-4 minutes. Remove from heat and add to the bowl with the chorizo. Let cool slightly.
- Add the frozen spinach, cream cheese, sour cream, 4 ounces of mozzarella, garlic powder, paprika, and lime zest to the chorizo corn mixture. Season with salt and pepper. Transfer the dip to a 8x8 inch baking dish or 10-inch cast iron pan. Sprinkle the remaining mozzarella on top along with the cotija. Bake the dip for 15-20 minutes or until the top is golden brown. Remove from heat and garnish with chopped cilantro. Serve warm with tortilla chips or crusty bread.
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