Seasoned chorizo sausage, tangy artichokes, and hearty kale are all baked with velvety cream cheese and melted cheeses to create a delicious cozy dip that will be a hit at any gathering.

If you are looking for an appetizer to bring to a party, this warm chorizo artichoke dip is a great choice. The chorizo and marinated artichoke hearts add flavor and substance to the luscious, creamy cheeses. An added bonus is that it can all be made in just one pan, if you use an oven-safe skillet.

This recipe uses Mexican chorizo, which is a seasoned raw pork sausage that you can cook and crumble in the skillet. It may or may not come in casings. If it does, simply remove the casings before cooking it. (Spanish chorizo, on the other hand, is typically cured, dried sausage that is sliced, used in soups, rice dishes, tapas, and more.) The beauty of using Mexican chorizo in this dip is that the meat is already seasoned with flavorful ingredients like paprika, garlic, cumin, chile powders, cinnamon and oregano, and apple cider vinegar. When the browned chorizo is baked with the vegetables and cheeses, the result is fantastic.

I have taken this appetizer to several gatherings in the past and people have told me how much they enjoy it each time! It is also well-received in my own home, when I have made it just for us. The texture is best served warm, while the cheese is soft and melty and the flavors are all combined in a harmonious blend.

Although it requires some forethought, it really is helpful to pull the cream cheese out of the refrigerator and let it rise to room temperature before adding it to the skillet. (I learned that the hard way one time, when I forgot to set it out ahead of time, which made it difficult to get the cream cheese to distribute evenly.)

Avocados, cilantro, and green onions are nice additions to the dip, after it comes out of the oven. Tortilla chips are my favorite thing to use for dipping, though pita bread or crackers would work too.

As I write this post, I am looking out on a beautiful wintery scene. Snow is falling and all the trees branches are covered in a layer of puffy white. I went cross country skiing over the weekend and it felt so good to glide through the soft snow. There is something purifying about being out in the cold air.

A blanket of cold temperatures, snow and ice are covering many parts of the country right now. It’s not easy to get around in these conditions. Warm food, made with care, is a satisfying way to offer nourishment and comfort in the cold. Stay warm and safe, everyone!

Warm Chorizo Artichoke Dip

  • Servings: 8
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Ingredients:

2 Tablespoons of extra-virgin olive oil

1 small sweet onion, thinly sliced

1/4 teaspoon of salt and pepper

8 ounces of Mexican chorizo (if it comes in casings, remove the casings before cooking)

2 cloves of garlic, minced

1 (12-ounce) jar of marinated artichokes, drained and chopped

1 big handful of kale, chopped and with stems removed

1/4 cup of fresh cilantro, chopped, plus a bit more for garnish

8 ounces of cream cheese, at room temperature

1 cup of shredded cheese from a package of “4 Cheese Mexican Cheeses”

1 avocado, sliced, for serving

green onions, thinly sliced, for serving (optional)

Tortilla chips, pita bread or crackers, for serving

Directions:

Preheat your oven to 425 degrees Fahrenheit.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until the onion is soft and golden, about 7 -10 minutes. Transfer the onion to a plate. In the same skillet, add the chorizo and cook, stirring, until browned and crumbled. Add the garlic and cook for another minute. Add the chopped artichokes and kale to the skillet. Cook and stir until the kale has wilted, about 5 minutes. Remove the skillet from the heat and return the cooked onions to the skillet, plus the cilantro, cream cheese, and 1/4 cup of the shredded Mexican cheese. Stir gently and cook over low heat until the cheese is melted and evenly distributed throughout the mixture. With a wooden spoon, spread the mixture into an even layer in the skillet. Add the remaining 3/4 cup of shredded cheese.

Place the oven-safe skillet in the preheated oven and bake for 15 to 20 minutes, or until the mixture is hot and bubbling. Remove from the oven and let cool slightly. Serve the dip warm with sliced avocado, sprigs of cilantro, and optional green onions. Add tortilla chips, pita bread, or crackers for dipping. Enjoy!