Name: Low Carb Cheesy Chorizo Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 9 oz chorizo (Mexican not Spanish); 2 slices Muenster cheese; 2 slices mozzarella cheese; 3 oz Mexican queso quesadilla cheese; 28 grams Mexican queso cajita cheese

This low carb cheesy chorizo dip has a layer of spicy chorizo on the bottom and then is topped with 4 different cheese to make for a delicious low carb dip. A serving size of ¼ of the recipe has only 5.1g net carbs. Eat with peppers or other raw veggies.

You might also like this Mexican alambre skillet cheese dip full of beef, peppers, bacon and cheese!

I was watching Food Network Star recently and one of the contestants made a delicious looking cheesy chorizo dip. Because I was craving it, I came up with my own version – low carb cheesy chorizo dip. I served it in these cute mini cast iron skillets along with some raw veggies. Believe me, you won’t miss the chips at all. It’s so good you will want to eat it with a spoon.

What Cheese To Use In This Cheese Dip

I was telling my friend about making this dip when she said that Aldi had these Mexican cheeses right now in their stores. I hurried and grabbed a bag of each and when home to experiment. The one on the left was melty but the one on the right was more like Parmesan. It was full of tasty but not melty. I wanted to get some of that stretchy cheese in there too so I added a slice of mozzarella and a slice muenster too. All in all the four cheeses were melty, stretchy and full of flavor that went well the with spicy chorizo.

What Kind Of Chorizo To Use?

Spanish chorizo is more like a dried salami whereas Mexican chorizo is like a meat paste and that is the kind you want for this recipe. I have a hard time finding chorizo around me. Aldi used to carry it all the time but they don’t anymore. My hubby found this kind above at Walmart and I have used both. They tasted too much alike for me to recommend one more than the other.

Low Carb Cheesy Chorizo Dip Recipe

This is very simple to make. The first batch I made, I added chopped onions and peppers. The second batch I decided to scratch them because they just add more carbs without adding much flavor. The chorizo is all that you need for the base. So I browned it in a skillet and then added it to these cute mini cast iron skillets. You can just use a shallow baking dish if you want.

Then I added a slice of Muenster cheese and a slice of mozzarella to each mini skillet. If you are making in one baking dish, just add 2 slices of each to the 1 dish. Then top with the other two Mexican cheeses.

Place them in the oven and cook until nice and bubbly like pictured above. This will take around 20 minutes in the oven. This batch of dip made two mini skillets worth. I ate one and put the other in the fridge. The next day I wanted to reheat it so I put it in the oven and it got all that gooey cheesy goodness back.

Well I hope you like this low carb appetizer. I actually ate some for lunch one day. I like to eat this with those mini sweet peppers. Just cut them in half and they make the perfect scoop! I think celery or even carrots would be good too. The nutritional information for half of one of these skillets (or ¼ of the recipe) is:

364 cals / 27.9g fat / 5.1g carbs / 23.4g protein = 5.1g net carbs in ¼ of dip

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