For my next dip (sounds like a magician), someone suggested cole slaw type flavors. I wanted it to be more of a winter dip than a summer dip, so I thought brussel sprouts would be a good sub for cabbage. A quick sear in a hot pan with some Spanish chorizo, and a little bit of mayo and cheese was all it needed to become an awesome dip!
I seared the chorizo first, then cooked the brussel sprouts in the chorizo fat to really layer on the delicious flavors. The best part of brussel sprouts are when they get burned and super bitter, so I made sure to get them nice and brown in the pan, and then brown them more in the oven!
You could use Portuguese chorizo if you wanted but I found a really nice Spanish one at my grocery store that I was excited to try.
The sprouts cooking in that bright red chorizo oil.
Mayo goes in the bowl, followed by the cheeses.
Load it up!
I used tortilla chips cause I am all about the tortilla chip right now, but you could do pita if you would rather.
So cheesy, so good! The chorizo really adds a great deep flavor to everything. Make sure you don’t use too much, or the dip might be a bit too intense.
Cheesy Brussel Sprout and Chorizo Dip
- 1/2 cup chopped spanish chorizo
- 3 cups diced brussel sprouts
- 1 cup mayo
- 1/2 cup shredded manchego cheese
- 1/2 cup shredded provolone cheese
- tortilla chips for serving
- Bring a large frying pan to high heat and add the chorizo. Cook about 3 minutes, just to render some fat and lightly brown. Remove from the pan into a large bowl, but leave the fat in the pan.
- Cook the brussel sprouts in the chorizo oil in 2 batches to not overcrowd the pan and let them get nice and brown. Add to the large bowl with the chorizo.
- Preheat oven to 350
- Once the ingredients in the bowl have cooled slightly, Stir in the mayo. Then stir in the cheeses.
- Pour the mixture into a small frying pan or baking dish.
- Bake for about 20 minutes until the top is browning and the dip is bubbly.
- Remove from the oven and serve with tortilla chips or pita