Next Post
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
This post may contain affiliate links, please see our privacy policy for details.
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.
For now…
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: 805 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Suuch a delicious dip! Can you advise on how to freeze?
Hi Sarah,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! Sorry, I probably wouldn’t recommend freezing this recipe. xx
Thanks Tieghan! I really wanted all these delicious flavours but didn’t have time to prep it all when serving.. so I froze it anyhow and thankfully it came out lovely… sometimes I have to experiment 🙂
Just got your first cookbook for Christmas and this recipe looks amazing! I might be missing something but what do you do with the onions after you cook them and set them aside? When do you add them in?
Can’t wait to try!!
Hi Georgie,
You can add those back in step 5 with the chorizo. I hope you love this recipe, please let me know if you give it a try! xTieghan
Where do the jalepenos go? I didn’t see this in the instructions.
Hey! stir them in with the artichokes. Enjoy!!
Can you make this dip in advance and heat up next day ?
Hey Wendy! Yes, that works great. Let me know if you have other questions. Thank you! ?
This looks amazing! Totally drooling over it!!
Thank you so much, Jocelyn!
We always have blueberry coffee cake every Christmas morning with the frozen blueberries we picked in the summer at our camp and an egg, ham, cheese casserole. mmmmm I cant wait till Christmas now!
Sounds so good!
My fav in order. 1) The dip! 2) The bowls. 3) The board…yes I read Averie’s comment and want to know, it’s so cool. I’ve been making my own lately. Some are okay, some are firewood 🙁
Haha! Thanks so much, Gerry!!
I had my dad make the board for me. He is kind of good at that stuff!
You just made my all time favorite dip 10x better. Whew, I’m still getting over it:)
My favorite breakfast (okay, this is my once a year indulgent breakfast) would be strawberry creme crepes with lots of whipped cream and homemade strawberry syrup. Mmm, so good. I want to try the pumpkin+strawberry combo, but haven’t yet.
Have a fabulous rest of the weekend!
I love crepes!! I actually just mad a whole bunch the other day. So good!!
Thanks Mary!
This dip is seriously incredible and I love your photo board – did you make that yourself? Well done girl!
Thanks Laura!! I got my dad to make it for me. He is really good at that kind of stuff!
I’m with Liz, I love artichokes. I don’t mind eating right out of the jar. This look incredibly cheesy, salty and delicious! I need to add this to my Christmas list.
Thanks Norma!
Oh my – artichokes are one of my favorite foods ever. I love big chunks of them in anything!
We don’t have any huge Christmas morning breakfast traditions (we are kind of a bagel family too). However my sister in law use to bake amazing homemade cinnamon buns morning of -the smell of cinnamon and butter is nice on Christmas 🙂
I love artichokes too! Thanks Liz!
Oh an cinnamon and butter? That smell? Nothing better!
Its a new kind of cheesy, happy, inviting dip for me! Thanks a ton for coming up with this super tempting recipe 🙂
In love with those warm, sunshine-y perfect pictures.
Hugs and love.
Thanks so much!!
Yes please! Whoa this looks good! What a great way to jazz up artichoke dip! The brown sugar intrigues me, love the combo of ingredients too, this will be on the table soon! Thank you!
Thanks Jenna! Hope you love the dip!
This dip looks so good. I’m on the lookout for recipes for my holiday get togethers coming up and this look like it will definitely make my list. Do you think it will be just as good if you omit the chorizo for those that might not eat meat?
Hey Kristi! I do think you can leave the chorizo out, but maybe add some spices to keep the flavor. I would suggestion just a teaspoon or so of chili powder. Hope you love this!
Girl this looks incredible and I normally never comment on savory posts. I have a savory onion + cheese dip I made earlier in the week and I’m either going to post about it end of this week or next but your dip, holy moly, amazing! I love artichokes and artichoke dip so much. And the cheese factor!
And that surface. Did you make that or buy that? If you made it, you’re hired. Not even kidding. Email me 🙂
You can totally leave the chorizo out too! Maybe just add some spices?
Thanks so much, Averie and I emailed you about the board!