Chorizo & Cream Cheese Dip

Heat a grill or griddle pan to medium-high heat. Cut chorizo in 6″ pieces, remove casing (it’s easy to pull off the casing and still keep the integrity of the link), put the links onto the griddle and cook for 8 minutes on each side. Remove sausage from the grill and place on a clean work surface. Cut into smaller chunks then put it into a food processor and pulse several times. Add cream cheese, sour cream and Worcestershire sauce and run processor for 4-5 minutes on high. Place in airtight containers and refrigerate until ready to serve.

I use a chunky salsa and corn tortilla chips to accompany this great dip. Just scoop some dip on top of a corn tortilla chip, add a bit of salsa and enjoy!