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!
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!