Creamy Cranberry and Chorizo Dip

5 from 1 vote
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Course: Appetiser
Servings: 10
Author: Julia Frey of Vikalinka


  • 2/3 cup-sour cream
  • 1/2 cup-cream cheese
  • 150 gr/5 oz-white Stilton with cranberries or mild goat cheese with 2 tbsp of dried cranberries
  • 1 cup-smoked Gouda grated
  • 100 gr/3.5 oz-cured chorizo chopped
  • 2 tbsp-flat leaf parsley chopped


  • Preheat the oven to 350F/180C.
  • Crumble white Stilton with cranberries in a medium bowl, add softened cream cheese and sour cream.
  • Mix well with a fork until blended.
  • Add chopped chorizo, parsley, grated smoked Gouda and mix to combine.
  • Bake the dip in a 9" pan for 20-25 minutes until hot and bubbly.
  • Serve with crusty bread, crudite or tortilla chips.