It just takes about 5 minutes to whip up.
Simply Recipes / Mihaela Kozaric Sebrek
A trip to Spain led me to discover the easiest two-ingredient appetizer ever.
Though I had lived in Madrid for six months during college, I returned several years later.
Simply Recipes / Mihaela Kozaric Sebrek
One made me swoon: honey chorizo dip.
Bright red from the smoky paprika, the dip was sweet and garlicky and oh-so-good.
As soon as I got home I had to make it.
Simply Recipes / Mihaela Kozaric Sebrek
Ive made this recipe dozens of times since returning from that trip to Spain.
Ive made it with both fresh Spanish chorizo and uncured/hard Spanish chorizo.
Thats the whole process.
Simply Recipes / Mihaela Kozaric Sebrek
And it has to be Spanish chorizonot Mexican chorizo.
Its also delicious, but a different jot down of sausage entirely.
Ive also sometimes found sliced Spanish sausage in packages of different charcuterie at ALDI.
Trader Joes now sells Spanish Style Uncured Chorizo with red wine and smoked paprika.
It costs $5.99, and its perfect for my dip.
Add it to a food processor fitted with a standard blade or a high-speed blender.
Pour in the honey and add 1 tablespoon of water.
Process on high for 4 to 5 minutes.
The dip will be done when it is a pasty, spreadable consistency.
If the mixture is too thick, add another tablespoon of water.
Its okay if there are a few chunks, but it should be mostly smooth.
Serve with crusty bread.
