Lets just talk about the snow for like a millisecond.
This is the time of year when I love the snow the most.
It’s pretty and cozy and perfect. It could snow everyday from now until January and I would be pretty darn happy about it. It’s full on heavy snow out there right now and I love it! Last night I totally broke into the Christmas candles. Hey, you cannot blame me. It pretty much just looks like Christmas land here right now and this year instead of fighting with my, crazy about waiting till after Thanksgiving, self I am just embracing it.
My new motto is Decembers is just too short, so Christmas cheer can start mid November.
Ok, I am done gushing about snow and Christmas cheer.
Now we can talk about this dip and how it is perfect for this time of year.
It’s warm, welcoming, cheesy and has so much flavor.
Oh, and it’s easy and done all in one skillet. In fact, you could even bake the dip in the skillet you cooked everything in. The only reason I did not was because I just wanted an excuse to use my little soup crocks. Plus, I feel like you guys have seen a lot of my skillet lately, so crocks it was!
I kind of like the dip in the crocks though. It just looks so nice and cozy in them.
Speaking of cozy, I really wanted today’s post to be a cozy holiday recipe.
You guys, I got nothing. No good breakfast ideas. None. I racked my brain for hours and came up with nothing unique. I hate when this happens. I think one of my main problems is that we do not really do special breakfasts around here all that much. It’s mostly just toast, bagels and more bagels. The only somewhat special holiday breakfast that I can think of is my mom’s Monkey Bread that she makes every single year for Christmas morning. It is goooood and super sweet, but it’s our Christmas thing, so it’s totally cool. Oh, and I do remember my mom making a strata every once and while. That’s good too. You guys like strata?
So, you guys have to help me and tell me some of you favorite breakfast dishes, maybe a Christmas breakfast tradition of your own that you wouldn’t mind sharing. For some reason I’m feeling like breakfasty recipes are a good idea right now.
Ok, but the dip.
(Don’t you guys just love how I jump around? Welcome to my brain, it is torture and also a miracle that I have gone my whole life without being tested for ADD. Two of my brothers have ADD and I trust I have the gene too, just maybe not as bad that’s all)
But back to the dip. For some reason around the holidays we always do a lot of chorizo. I think my Aunt Katie may have led us to the chorizo. Probably because mexican food is delicious and fun, and most people just kind of love it. This dip is like a better version of spinach and artichoke dip. Just minus the spinach + some caramelized onions + chorizo + fontina. You can definitely add some spinach if you want, but I really like artichokes and just went crazy with them.
My all time favorite way to serve this is with warm flour tortillas. I love chips too, but the tortillas work so well. I would set both out and just let people choose which route they want to go. If it were me, I’d have my dip with both.
Cheesy Fontina Chorizo + Caramelized Onion and Artichoke Dip
Servings: 6 Servings
Calories Per Serving: 549 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 large sweet onion
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- salt and pepper
- 8 ounces fresh chorizo sausage remove casing if the sausage is from links
- 2 cloves garlic
- 1 jalapeno seeded and chopped
- 1-2 in chipotle chilies adobo minced
- 1 ounce jar marinated artichokes chopped, 12
- 1/4 cup fresh cilantro chopped
- 8 ounces cream cheese I used reduced fat
- 4 ounces fontina cheese shredded
- green onions sliced for garnish
- warm tortillas for serving
- tortilla chips or other crackers for serving
- In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
- Preheat the oven to 425 degrees F.
- To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
- Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!
- Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. Remove from the oven and garnish with sliced green onions. Serve with tortillas, [Naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/], [Pitta | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] or tortilla chips.
Yeah, you should definitely just go with both. Tortilla chips + tortillas. Why choose, it’s just not worth the thought.