The Chew: Pumpkin Chorizo Dip Recipe

The Chew: Pumpkin Chorizo Dip

Michael Symon was challenged to go “trick or tricking” for his ingredients and was pleasantly surprised by what he was given. He ended up with pumpkin, Gruyere cheese, and chorizo, and brilliantly decided to put together an appetizer. His Pumpkin Chorizo Dip was a hit! This gooey, cheesy texture of this dip combined with the sweet pumpkin and savory sausage make for an incredible bite each and every time. When fall rolls around, you’ll want to have this dip on your menu!

To get the recipe, click next page.

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The Chew: Pumpkin Chorizo Dip Recipe Ingredients

The Chew: Pumpkin Chorizo Dip Recipe

Michael Symon;s Pumpkin Chorizo Dip was put together with random ingredients, but it tastes as if he planned it all along! (joyosity / Flickr)

For the Fondue:

  • 1/2 lb fresh chorizo
  • 4 C Gruyere cheese – shredded
  • 2 C butternut squash – 1/2-inch cubes, roasted
  • 1/2 tsp ground nutmeg
  • 1/4 C cilantro – roughly chopped or torn
  • kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 15-oz can pumpkin puree
  • 1 1/2 C heavy cream
  • 2 tsp cinnamon
  • 1/2 C scallions – finely sliced, to garnish
  • 1 lime – zested, to garnish

To Serve:

  • blue corn tortilla chips
  • 1 lime – cut into wedges
  • crudites – to serve

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The Chew: Pumpkin Chorizo Dip Recipe Directions

  1. Adjust the oven rack to the top rack of the oven
  2. Preheat the broiler
  3. Heat a 10-inch cast iron skillet over medium-high heat
  4. Add a drizzle of olive oil and the chorizo
  5. Let the chorizo sear in the pan for a couple minutes before breaking it up
  6. Cook until completely browned, about 5 minutes
  7. Season with salt and pepper and let cool slightly
  8. In a large bowl, add the cheese, pumpkin puree, butternut squash, heavy cream, nutmeg, and cinnamon, then mix and season with salt and pepper
  9. Add the chorizo and mix to combine
  10. Spread into a 2-quart casserole dish and put under the broiler until golden-brown, approximately 3-5 minutes
  11. Remove from the oven, garnish with scallions, lime zest, and cilantro
  12. Serve with blue tortilla chips and crudites

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