Spanish Chorizo Dip

I’ve got a great new appetizer for everyone to try. It was a huge hit when I made it for Beau’s birthday. But sorry, no picture. I need to get into the habit of taking pictures. Will do better…

 

Spanish Chorizo Dip

 

2 ½ T grapeseed oil, or other neutral oil

2 c chopped white onions

1 c (packed) thinly sliced leeks (about 2 small; white and pale green parts only)

½ c dry white wine

8 oz smoked Spanish chorizo, cut into 1/16-inch thick rounds

3 c coarsely grated Petit Basque cheese or Gruyere cheese

Grilled sourdough bread slices

 

Heat 1 ½ T oil in large skillet over medium heat. Add onion and sauté until deep golden, stirring often an adjusting heat as needed to prevent burning, 25-30 minutes. Sprinkle with salt and pepper.

 

Meanwhile, heat remaining 1 T oil in mediums skillet over medium heat. Add leeks; sauté 3-4 minutes. Add ¾ c water; cover and cook until leeks are tender, stirring often and adding more water by tablespoons to moisten as needed, 10-15 minutes. Add wine; cook uncovered until leeks are very tender, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.

 

Preheat oven to 450. Arrange onion-leek mixture in shallow dish and top with chorizo slices and then cheese.

 

Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.