Metztli Dip

Pro tips

• Brown the chorizo first to render fat and develop flavor before adding chicken.
• Use a cast-iron or oven-safe skillet so you can transfer directly from stovetop to oven.
• Don't overmix once cheese is added to keep the dip creamy rather than dense.
• Let the dip rest 2–3 minutes after baking before serving to allow cheese to set slightly and prevent burns.

Substitutions

• Chorizo → al pastor or carne asada (same spice profile, similar texture)
• Spinach → arugula or kale (wilts similarly, adds slight peppery note)
• Jalapeños → serrano peppers (spicier) or poblanos (milder, smokier)

Storage & make-ahead

Refrigerate leftover dip in an airtight container up to 3 days; reheat gently in a 325°F oven until warm throughout.

Equipment

oven-safe skillet or cast-iron pan · oven

Can you make Metztli Dip ahead of time?

Yes. Prepare the filling without cheese up to 24 hours ahead, refrigerate in an oven-safe skillet, then top with cheese and bake when ready to serve.

What should I serve with Metztli Dip?

Tortilla chips, warm flour tortillas, crispy corn tostadas, or fresh vegetable sticks all work well for scooping.

How do you know when the cheese is ready?

Bake until the cheese is fully melted, bubbly at the edges, and lightly browned on top, typically 12–15 minutes at 350°F.

Can you use ground chicken instead of shredded?

Yes. Cook ground chicken with the chorizo, breaking it into small pieces, and proceed with the rest of the recipe.

Is this dip spicy?

Yes, due to chorizo and jalapeños, but you can reduce heat by removing jalapeño seeds or using milder cheese blends.