Baked Chorizo Dip

Standard

chorizod 23/03/2017

My rubbish phone picture really doesn’t do this dish justice but for something I rustled up out of odds and ends in the fridge, it tastes and smells incredible! The rich, spicy sauce is perfect for dunking fresh garlicky bread into.

Serves 1 as a main, 2 as a side

Ingredients:

  • 1 cooking chorizo, case removed and sliced
  • 1 garlic clove, grated
  • 1/2 red pepper, chopped
  • 1 Tbsp tomato puree
  • 3 cherry tomatoes, chopped
  • dash of balsamic vinegar
  • salt and pepper
  • 1 Tbsp fresh basil
  • Handful of spinach
  • Strong goats cheese
  • Garlic bread, to serve

Method:

  1. Heat the oven to 200C. Place a frying pan over medium heat and add the sliced chorizo. Cook the chorizo gently until it begins to release its oils. Flip the slices and continue to fry until beginning to brown. Drain and set aside.
  2. Discard most of the chorizo oil from the pan but keep a little to fry the garlic and peppers in until slightly softened. Add the tomato puree, chopped tomatoes, balsamic, seasoning and basil to the pan and cook for a couple of minutes. Put the spinach in the pan along with a dash of water and cover the pan so the spinach wilts.
  3. Return the chorizo to the pan and stir everything well to combine. Transfer to a little baking dish. Top with crumbled goats cheese.
  4. Place the dish on a baking tray long with some garlic bread and bake in the oven for 12 minutes until the cheese is bubbling and the garlic bread is crispy.
  5. Remove from the oven and try to resist the temptation of shoving it in your mouth instantly. This will result in searing pain although it would be totally justified and expected once you smell how amazing this is!

This dish would work really well with any bread or even as a stir through sauce for pasta as the meaty juices would combine beautifully.

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