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Spicy Goat Cheese and Chorizo Dip

Using both Goat Jack Cheese and Original Goat Cheese, this baked Mexican-style fondue is topped with fresh pico de gallo, green onions, and cilantro, making it the perfect dip for tortilla chips and an ice-cold margarita.

the details

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Yield: 12 servings

our ingredients


  • 9 oz raw pork chorizo
  • 1 TB unsalted butter
  • 1 TB all-purpose flour
  • 1 cup whole milk
  • 12 oz LaClare Goat Jack Cheese, shredded
  • ¼ tsp salt
  • Pinch ground black pepper
  • 2 TB chopped jalapenos; seeds removed
  • 4 oz LaClare Original Goat Cheese, room temperature
  • Pico de gallo
  • Sliced green onions
  • Chopped fresh cilantro
  • Blue corn tortilla chips

the instructions


  1. Preheat oven to 400F.
  2. Cook and crumble chorizo in a non-stick skillet over medium heat until cooked through, about 8 minutes. Drain on paper towels and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute. Whisk in milk, whisking constantly, for about 3 minutes or until slightly thickened. Remove from heat.
  4. Immediately stir in shredded Goat Jack Cheese, salt, and pepper. Gently fold in jalapenos and Original Goat Cheese until just combined.
  5. Arrange chorizo in an even layer in the bottom of an 8 x 8-inch baking dish. Pour cheese mixture on top. Bake in preheated oven for 15 to 20 minutes or until the top starts to brown.
  6. To serve: top with pico de gallo, green onions, and cilantro; serve with blue corn tortilla chips.