Go Back

Chorizo Corn Spinach Dip

Course Appetizer, Snack
Cuisine Mexican
Keyword dips and spreads, pork
Total Time 45 minutes
Servings 12
Author Cherry on My Sundae


  • 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 tablespoon chopped cilantro


  • 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.