# Cheesy Dip with Tomato Salsa

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

A warm, cheesy dip with chorizo and jalapeño, served with a fresh pico de gallo salsa and nachos.

Servings: 4 · Prep 15 min · Cook 30 min · Starters

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cheesy Dip with Tomato Salsa](https://image.fridge.menu/adaptations/1rbx1dv5/0215fbe9423e2a30a447e642142c00c94e1ad91ddcb381ca81a7d09974940638.jpg)

## Ingredients

- 75 g [Chorizo](https://fridge.menu/en/i/sausage) — cut into small cubes
- ½ pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin) — dried
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 50 ml [Jalapeño](https://fridge.menu/en/i/jalapeno) — finely chopped, pickled, plus a little brine
- 1 tbsp [Corn Starch](https://fridge.menu/en/i/corn-starch)
- 150 ml [Milk](https://fridge.menu/en/i/milk)
- 200 g [Mature Cheddar](https://fridge.menu/en/i/cheddar) — cut into small cubes
- 10 g [Butter](https://fridge.menu/en/i/butter)
- 1 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground
- 200 g [Tortilla Chips](https://fridge.menu/en/i/tortilla-chips)

### Pico de gallo

- 300 g [Tomato](https://fridge.menu/en/i/tomato) — finely chopped
- 1 pcs [Red Onion](https://fridge.menu/en/i/red-onion) — finely chopped
- ½ pcs Red Chilli — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — finely chopped, fresh
- 2 pcs [Lime](https://fridge.menu/en/i/lime) — zested and juiced
- 2 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

## Steps

1. Fry the chorizo in a pan with the olive oil for a few minutes. (5 min)
2. Add the chopped onion and sauté until soft. (5 min)
3. Set the chorizo and onion aside in a bowl.
4. In the same pan, add the butter, cumin, garlic and jalapeño and stir well over low-medium heat until fragrant. (3 min)
5. Mix the milk with the corn starch and add to the pan, stirring.
6. Slowly bring to a gentle simmer and cook the sauce for a few minutes. (5 min)
7. Add the cubed cheddar and stir until the cheese has melted. (3 min)
8. Season with salt and freshly ground black pepper and keep on a low heat.
9. For the pico de gallo, put all the ingredients in a large bowl, adding only half the chilli at first, and mix well.
10. Add the remaining chilli, lime juice and zest, salt and pepper to taste.
11. Spoon the hot cheese dip into a warmed cast-iron dish and top with half the pico de gallo.
12. Put the rest of the pico de gallo in a separate bowl.
13. Serve with tortilla chips and lime wedges.

Published 2026-10-07

https://fridge.menu/en/r/cheese-dip-with-tomato-salsa-1rbx1dv5

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