What's On Parker's Plate
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy

What's On Parker's Plate

Banner
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy
Entertaining

Queso Fresco, Chorizo, and Spinach Dip

written by parkersplate September 17, 2019
Queso Fresco, Chorizo, and Spinach Dip

This post was sponsored by Cacique®. All opinions are my own.

Three words: Smoky, melty, delish. Three wow factor ingredients: Chorizo, cheese, and Spinach. This is a show stopper recipe any night of the week. What makes it even better? The fact that this is a one-skillet dip. (Although, I would potentially suggest doubling or tripling this recipe since it’s not going to last!) When I was testing it out at home with my man, I literally caught him polishing off the rest while I was planning on saving it to add to some tacos the next day! That’s the other brilliant thing about this dip—it’s versatile enough (and scrumptious enough) that you could stuff it into poblano peppers, add it into a grilled cheese sandwich, or as a topping for tacos. Not that I got to try it as a topping for tacos, ahem. Can we say #taconight #gamechanger??! 

To make your shopping list easy, all of the must-have elements are Cacique brand—from the chorizo to the manchego to the queso fresco. I’ve been cooking with Cacique for a long time and one of the reasons they’re my go-to brand for all things Mexican fabulous is that they’re high quality and super authentic.

Let’s start with the chorizo, which adds that rich smokiness to the dip.  I used Cacique’s beef chorizo, but you can do pork chorizo too, or even soy, if that’s your thing. If you’ve never cooked chorizo before, it’s important to know that as you’re sautéing it, it will release oil, so make sure you drain it well after you’ve cooked it through.  

The manchego is going to give you that rich, melty element that is essential for any good party dip! Tip: Melt a little extra in the bottom of the skillet so you get those crusty, ‘scrape the bottom of the pan’ bites that are one of the reasons to do a skillet dip in the first place! 

My real fave, though, is the queso fresco. Traditionally, queso fresco is used as a stuffing cheese—inside enchiladas, stuffed peppers (stuffing in my mouth while I’m cooking, obvi!). It has the consistency of a ricotta salata and softens, but doesn’t actually melt down like the manchego does. It’s got this smooth, milky, and creamy vibe going on with a briny bite that always balances out the heat of whatever you add to it! 

And then, of course, this dish wouldn’t be complete without some crema folded in and drizzled on top…..OMG. This is legit, an essential part of my cooking rotation. That rich, buttery finish is everything! You can use any of Cacique’s cremas in so many ways—adding that creamy element to dips, drizzled on top of sweet dishes (hello, Mexican Chocolate ANYTHING), and more. 

Make this Spinach and Chorizo Cheese dip and I promise you’ll score major points with the crowd. Feel free to add in a crudité platter to dip veggies in.  Or, if you’re like me and regular tortilla chips are just so, well, regular, throw some flour tortillas into a little canola or corn oil and fry those bad boys up till they puff up into yummy, flaky, homemade chips. Winning! 

For more on Cacique, visit their website to learn more and find out where to buy all of their delicious, authentic products.

You Might Also Like:

Peanut Butter Toffee Skillet Blondie
No Bake Pumpkin Cheesecake
Bacon Wrapped Pickle Poppers
Cherry Pie Pops
Print Recipe
Queso Fresco, Chorizo, and Spinach Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 Tb olive oil
  • 1 small onion thinly sliced
  • 3 cloves garlic diced
  • 1 Tb brown sugar
  • 1 Tb butter
  • 8 oz Cacique Chorizo
  • 3 Tb chipotle in adobo sauce
  • 8 oz Cacique Manchego grated
  • 3 cups spinach roughly chopped
  • 1/2 cup Cacique Crema (plus more for garnish)
  • 1/2 cup Cacique Ranchero Queso Fresco
  • Squeeze of lime
  • Kosher salt and pepper to taste
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 Tb olive oil
  • 1 small onion thinly sliced
  • 3 cloves garlic diced
  • 1 Tb brown sugar
  • 1 Tb butter
  • 8 oz Cacique Chorizo
  • 3 Tb chipotle in adobo sauce
  • 8 oz Cacique Manchego grated
  • 3 cups spinach roughly chopped
  • 1/2 cup Cacique Crema (plus more for garnish)
  • 1/2 cup Cacique Ranchero Queso Fresco
  • Squeeze of lime
  • Kosher salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375. Sauté onion and garlic in the olive oil, butter, and brown sugar for 10 minutes on medium heat, stirring frequently in a medium to large cast iron skillet.
  2. In a separate pan, sauté 8 oz of chorizo until cooked through, about 7-10 minutes. Drain. Add 3 Tb of chipotle sauce to the Cacique Chorizo and stir until combined.
  3. Combine Cacique Chorizo and chipotle mixture with the onions and garlic in the cast iron skillet. Add in grated Cacique Manchego, chopped spinach, and 1/2 cup Cacique Crema. Stir well and keep on heat until cheese starts to melt.
  4. Put in oven for 15 minutes or until cheese is totally melted and bubbly. Drizzle with Cacique Crema and crumble Cacique Ranchero Queso Fresco on top. Serve immediately.
0 comment
0
Facebook Twitter Google + Pinterest
mm
parkersplate

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

previous post
The Best Bacon Recipes Ever
next post
Best Turkey EVER

Keep in touch

Facebook Twitter Instagram Pinterest Youtube RSS

About Me

About Me

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

Subscribe

Subscribe for new blog posts, tips & new photos from Parker's Plate!

Search This Site

Popular Recipes

  • 1

    Bacon Wrapped Pickle Poppers

    September 13, 2018
  • 2

    Boozy Maple Bourbon Cherries

    February 1, 2019
  • 3

    Fall off the Bone Baby Back Ribs

    September 3, 2018
  • 4

    New Year’s Eve Stuffed Mushrooms

    December 31, 2017
  • 5

    Bacon Wrapped Pork Tenderloin

    March 19, 2019
  • 6

    Ranch Taco Ring

    March 5, 2019
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

STAY UPDATED

Subscribe for new blog posts, tips & new photos from Parker's Plate!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube
  • Email

@2017 Parker's Plate


Back To Top