A smokey chorizo and cheese dip, full of spring onions, smooth tomato, parmesan, creamy evaporated milk and topped with mature cheddar. Served with crispy potatoes wedges.
Ingredients
2 large potatoes
Half bunch of spring onions, finely diced
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp dried parsley
Sea salt and cracked black pepper
Drizzle of olive oil
Smokey Chorizo Dip
170g Carnation‘s evaporated milk
3tbsp smooth tomato
50g cheddar cheese
Half bunch of spring onions, finely diced
1 garlic clove, minced
100g Spanish chorizo, diced
Sea salt and cracked black pepper
30g parmesan
Olive oil
Dried Parsley and spring onions to serve
Method
- Preheat the oven to gas mark 6 / 200 degrees celscius
- Cut the potatoes into wedges, place into a large saucepan of boiling water and part-boil for 6-7 minutes
- Drain the potatoes well and let them cool
- Transfer potatoes to a large bowl and coat them in olive oil, spring onions, smoked paprika, garlic powder, dried parsley and season with salt and pepper
- Place the wedges on a baking tray and cook in the oven for 45 minutes until crispy and golden brown
- In the meantime, heat the butter in a shallow casserole over medium heat and add in the spring onions, chorizo and minced garlic
- Add in the smooth tomatoes, evaporated milk and grated parmesan and stir
- Transfer to an small oven proof dish (I use Le Creuset’s stoneware petite casseroles) and top with the grated mature cheddar
- Cook the dip in the oven for 8-10 minutes until the cheese is melted and slightly brown
- Remove the dip from the oven and garnish with parsley and spring onions
- Serve the crispy potato wedges alongside the chorizo and cheddar dip
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