One of my favorite things about fall is football. Not because of the sport, but because of the food. Let’s be real. I’ve never been one to really pay attention to the game. I’m TOTALLY 100% there for the food. Nachos, guac, jalapeño poppers, anything and everything buffalo flavored…I mean what can be better?
This is the first official game day recipe I’m sharing with you guys this year and I couldn’t be more excited. Jalapeño poppers turned into DIP. With a crispy panko topping. And chorizo! It can’t really get any better. Except for the fact that you eat it with chips. Pretty much my favorite thing in the entire world.
This recipe was inspired by some jalapeño poppers my aunt made a couple years ago on vacation. They were filled with feta, chorizo, and cheddar cheese and baked to perfection. My family went CRAZY over them and I’ll never forget how amazing they were. Lucky for me, the original recipe called for goat cheese (which is the only food in the world I HATE), and feta was the closest thing available at the stores where we were staying. Thank goodness. They were insanely good!
Does anyone else have any weird food aversions? Goat cheese is literally the only thing I can’t stand. it’s so weird! I can even tell when other cheeses are made with goat’s or sheep’s milk. I am SO sensitive to it. It’s bizarre.
So I decided to make this into a dip because I’m such a dip person. A) because they are usually cheesy and delicious and B) because you get to eat them with chips. But you probably could’ve guessed that.
This recipe is a huge crowd pleaser and the only recommendation I can make is to make two!
Make it for game day this weekend! Everyone will love you!
3 Cheese Jalapeño Popper Chorizo Dip
This jalapeño popper chorizo dip is made with 3 cheeses and it has a crispy panko breadcrumb topping! It's such a crowd pleaser and it's great for game day!
- 1 link fresh chorizo sausage, removed from its casing (just shy of ½ lb.)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup crumbled feta
- 2 cups freshly grated pepper jack cheese
- 1/2 cup plain Greek yogurt
- 3 jalapeño peppers, seeds and ribs removed, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup + 1 tablespoon panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- sliced jalapeños for garnish, optional
- 1 scallion, thinly sliced
- 2 tablespoons chopped cilantro
- bread, chips, and crackers for serving
Preheat the oven to 375℉. Spray a 10'' cast iron skillet or baking dish with cooking spray. Set aside.
Heat a small skillet over medium-high heat. Add a small drizzle of olive oil and the chorizo. Cook for 5-6 minutes, or until browned and cooked through, breaking it up with your spatula into tiny pieces. Drain on paper towels.
In a medium bowl, combine the cooked chorizo, cream cheese, feta, pepper jack cheese, Greek yogurt, jalapeños, garlic powder, and onion powder. Mix until combined.
In a separate bowl, stir together the melted butter and panko until moistened.
Spread the cheese/chorizo mixture into the prepared pan and smooth out with a spatula. Sprinkle the panko butter mixture over the dip evenly. Bake for 25-30 minutes or until bubbly and golden on the edges.
Sprinkle with sliced jalapeños, chopped scallions and cilantro. Serve with your favorite bread, chips, and/or crackers!
*If you can't find fresh chorizo, it's ok to use the fully cooked chorizo sausage variety that comes in those vacuum sealed packs. Just make sure you chop it up really small, and maybe use two sausages instead of one since those tend to be smaller!