01/16/2026
Heading into NFL playoff weekend and need to bring an appetizer?
Try my spicy cheesy Chorizo & Bacon Dip! It’s a crowd favorite.
Lynda’s Chorizo & Bacon Dip
INGREDIENTS
8 oz. cream cheese, at room temperature
1 cup sour cream
1 cup grated pepper jack cheese
1/2 teaspoon red pepper flakes
12 strips bacon, cooked and crumbled, divided
12 oz. fresh chorizo, cooked and crumbled, divided
GARNISH:
1 cup fresh pico de gallo
1/4 cup jalapeños, thinly sliced (fresh or pickled)
1/4 cup chopped cilantro
1/4 cup chopped green onions
TO SERVE:
8 slices sourdough bread, cut into triangles, toasted and rubbed with garlic
12 oz. tortilla chips
1 cucumber, cut into wedges
1 bunch radishes, trimmed and sliced
DIRECTIONS
1. Preheat oven to 400°.
2. Combine cream cheese, sour cream, pepper jack cheese, red pepper flakes, half of the bacon, and half of the chorizo in a large bowl. Spread mixture evenly into a 1-quart baking/ serving dish.
3. Bake until cheese is melted and bubbly, about 25 to 30 minutes.
4. Remove from the oven and sprinkle with remaining cooked bacon and chorizo. Top with pico de gallo, jalapeños, cilantro, and green onions.
5. Serve warm.
