Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) sour cream
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (55g) shredded Monterey Jack cheese
  • 4 ounces (115g) chorizo, casing removed and cooked until crumbled
  • 2-3 jalapeños, seeded and finely diced (adjust to taste)
  • 1/4 cup (approximately 5g) chopped fresh cilantro (coriander)
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • Salt and black pepper to taste
  • 1/2 cup (55g) shredded cheddar cheese
  • 1/4 cup (25g) panko bread crumbs (optional, for a crispy top)
  • 1 tablespoon (15ml) melted butter (optional, if using panko)

Instructions:

  1. In a skillet over medium heat, cook the chorizo until browned and crumbled. Drain any excess grease.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, cooked chorizo, diced jalapeños, cilantro, garlic powder, and onion powder. Season with salt and pepper. Mix until well combined.
  3. Spread the mixture evenly into a 9-inch baking dish.
  4. In a small bowl, combine the remaining cheddar cheese and panko bread crumbs (if using). Drizzle melted butter over the panko mixture. Sprinkle the topping evenly over the dip.
  5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the dip is bubbly and the topping is golden brown. The internal temperature should reach 165°F (74°C).
  6. Let the dip cool for a few minutes before serving. Garnish with extra cilantro, if desired.