This 4-ingredient chorizo Pendleton dip is the kind of simple, crowd-pleasing recipe that earns a permanent place at every game day spread. It bakes up hot, creamy, and just a little spicy, with rich chorizo tucked into a bubbly layer of melted cheese, and it is exactly the sort of no-fuss dish busy families love to pass around at tailgates, potlucks, and fall gatherings.
Serve this dip hot with sturdy corn chips for scooping, and if you are building out a full snack table, it pairs nicely with fresh veggie sticks, salsa, guacamole, and a big tray of wings or sliders. For drinks, cold beer, sparkling water with lime, or simple iced tea all work well alongside the rich, savory flavors.
4-Ingredient Chorizo Pendleton Dip
Servings: 8
Ingredients
1 pound fresh pork chorizo
8 ounces cream cheese, softened
1 cup mayonnaise
2 cups shredded Monterey Jack cheese
Directions
1. Preheat the oven to 350°F and lightly grease a small casserole dish or 8-inch baking dish.
2. In a skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off excess grease if needed.
3. In a mixing bowl, stir together the softened cream cheese, mayonnaise, and Monterey Jack until well combined. Fold in the cooked chorizo.
4. Spread the mixture evenly into the prepared baking dish.
5. Bake for 20 to 25 minutes, until hot and bubbling around the edges and lightly golden on top.
6. Let the dip rest for 5 minutes, then serve warm with corn chips.
Variations & Tips
Milder version: If you are serving kids or anyone sensitive to heat, choose a mild chorizo and pair the dip with plain tortilla chips. You will still get all that rich, savory flavor without too much spice.
Extra cheesy top: For a more golden finish, sprinkle a little extra Monterey Jack over the top before baking. It gives the dip a prettier crust and makes it especially tempting on a snack table.
Make-ahead tip: You can mix the dip a day ahead, cover it tightly, and refrigerate it until you are ready to bake. Let it sit at room temperature for about 20 minutes before it goes into the oven so it heats more evenly.
Tailgate serving tip: To keep the dip warm longer, transfer the baked dish to a small slow cooker set on low or warm. That is a handy trick when everyone is snacking over the course of a game.
Chunkier party version: If your crowd likes a heartier dip, stir in a spoonful of drained diced green chiles or a little chopped jalapeño. It stretches the dip a bit and adds extra texture for scooping.