"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Chorizo & Cheese Dip #Food of the World #Weekly Menu Plan

Chorizo Cheese Dip- simplelivingeating

After visiting the Southwest and Texas I have been very disappointed with the overly cheesy and under seasoned Mexican food that I have grow up with in the Northeast of the US. It has been getting better, but even if I like the food I still usually feel like I've eaten a brick...the food is so heavy.

We now have a farm to table Mexican restaurant not to far from where we live called TRUCKReal Mexican chilies and proper portions... plus they make a great Margarita.

Well, the last time I went my daughter and I had this simple cheese and Chorizo dip and she begged me to try making it at home. 

Chorizo Cheese Dip- simplelivingeating

Now the recipe below isn't exactly what the restaurant serves, we tried to be more authentic and make the dip with Panela Fresca cheese. I don't think it melted as well as the mozzarella that the restaurant used. My daughter liked the taste of the Panela Fresca more...  but I say melt up whatever cheese you have on hand melt, and top it with chorizo which is the essence of this appetizer. 

It's really delicious with some guacamole, salsa and of course a Margarita... 
¡Buen provecho! 

Chorizo Cheese Dip- simplelivingeating

Chorizo & Cheese Dip

by Diane Balch

preparation time: 10 minutes                     serves: 2 - 4


1/2 cup of Panela Fresca cheese or Mozzarella 
1/8 cup of Monterey Jack cheese
1/8 cup of Mexican Chorizo sausage cooked and minced
1 teaspoon of minced scallion


1) Chop up and then sauté sausage.

2) Put Panela Fresca in a small oven safe pan. A French onion soup crock works well or a garlic roaster. Next put a layer of sausage pieces. Top with Monterey Jack and the rest of the Chorizo.

3) Broil until cheese starts to brown. 

4) Garnish with scallion. Serve with corn chips, guacamole, and salsa.

Weekly Menu Plan:

Sunday: My son's birthday dinner out.

Tuesday: Chorizo, Arugula & White Beans over Quinoa

Wednesday: Salmon Cakes (substituting smoked salmon for crab)  with Roasted Asparagus and Roasted Potatoes.

Thursday: Thai Green Curry Sauce from Trader Joes over Shrimp & Peas with Brown Basmati Rice

Friday: Mustard Chicken (literally covered in Dijon mustard and baked) with mashed potatoes and green beans. 

Saturday: Leftovers

This post is shared on the following food/craft parties:
Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven
Simple Supper Tuesday @Hun...What's for Dinner?

Wednesday Food:
From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
What's Cooking Wednesday @Buns in My Oven 
Lovely Ladies Linky @This Silly Girl's Life

Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity

Friday Food:

Foodie Friday @ Home Maid Simple
Foodie Friday @ Rattlebridge Farm 
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives
Eat Create Party @I Want Crazy
Foodtastic Friday@ Voice Blok
Family Fun Friday @ Happy and Blessed Home
Let's Get Real @ Juggling Real Food and Real Life
Get Him Feed @ Bakewell Junction


  1. Replies
    1. Thanks Adelina,
      It was delicious. We plan on making it all summer.

  2. I live in an area with a Mexican population - especially this time of year when the migrant farm workers come back for the season. I love the authentic Mexican food - it's lighter and has so much flavor!! This dip looks very similar to one they make at a local Mexican restaurant. Pinning it to try soon!
    Found you at Org Junkie!

    1. How fortunate that you have access to real Mexican food. Enjoy the dip.

  3. This sounds delicious and it is so easy to prepare.

  4. Oh my goodness, Diane. This is incredible. I'll make all the margaritas you want for a dish of this dip. Deal?
    Thank you for stopping in and linking with See Ya in the Gumbo.

  5. This looks beyond good! I love how it is so simple to make, but the flavors rich :-) I would be dipping more than one chip in that amazingness! :-) Visiting from the in and out kitchen party
    Cathy @ three kids and a fish

    1. Thank you so much Cathy. The chorizo was truly a revelation in this dip.

  6. Mmmm loving that okey gooey cheese. Thanks for sharing with us at Simple Supper Tues.

  7. This sounds SO amazing!!! Random question is there anything that can be subbed for the Monterey Jack cheese? I live in Italy and dont think I will be able to find it...

    1. I would use mozzarella and Fontina because it's mild and melts well. I don't know a lot of Italian cheeses but I would definitely not use hard salty Italian cheeses they wouldn't work. Good luck, let me know how it works out for you.

  8. Looks yummy! I swung by today from Tuesday’s Table to enjoy your recipe and invite you to link up with us on The Yuck Stops Here link party. We start on Tuesday evenings at 8pm ET and run until Saturday evenings at 8pm ET. If you can catch this week’s party you can find it at http://mommasangelbaby.com/?p=2474. Or swing by next week at http://mommasangelbaby.com/?p=2529. HUGS

  9. Your dip looks awesome Diane, but girl, I could eat those Salmon Cakes every day! Thanks so much for sharing your awesome meal plan with Full Plate Thursday this week. Hope you are having a great weekend and come back soon.
    Miz Helen

  10. Looks so good! I can't wait to try your recipe. Pinning and sharing this week! Thanks for sharing at the party! Theresa @DearCreatives


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