Cheesy Onion Chorizo Dip

It's that time of year. Super Bowl Sunday is almost upon us, and that means a ton of food. Is the best part of the game watching the game? Definitely not. It's the endless supply of wings, chips, nachos, and, most importantly, dips.

This is not your ordinary dip. Of course it's cheesy and creamy and gooey, but it's also spotted with spicy nuggets of chorizo and succulent caramelized onions. Chorizo is a spicy spanish sausage with a beautiful red color; just remove it from the casing (don't leave it on even if it's not plastic) and cook it in a skillet, breaking up the clumps with a spoon. For the onions, just throw them in another skillet with some butter and seasoning and let them cook until golden and tender. Mix all the other ingredients together and let it melt together to make the perfect bite.

Not sure how to serve it? Be creative! Experiment with different flavors of chips, or just slice and toast some bread. I've found one of the best ways is to just eat it with a spoon, but that is usually frowned upon in Super Bowl parties or really any time I'm sharing it with other people. However you eat it, it is sure to be fantastic!

8 oz Chorizo
2 T Butter
2 Cups Diced Onions
1/8 tsp Thyme
8 oz Cream Cheese, Softened
1/4 Cup Mayonnaise
1/3 Cup Shredded Mozzarella
3 T Hot Sauce
4 Scallions, Sliced

Remove the chorizo from its casing and cook in a skillet over medium-high heat for 10 minutes, stirring to break into small pieces. Cool.

Heat the butter in a large skillet over medium heat. Add the onion and thyme; season with salt. Lower heat to medium-low and cook onion, stirring often, for 20-30 minutes or until soft and caramelized. Cool.

Heat oven to 375F. Grease a baking dish or pie plate.

Combine the cream cheese, hot sauce, and mayonnaise. Add the mozzarella, onions, 3/4 of the scallions, and chorizo.

Pour the dip into the prepared dish. Bake for 10-15 minutes or unti bubbly, then broil until golden. Sprinkle with remaining scallions and serve with bread and/or chips.

Recipe Adapted from www.foodiecrush.com