Chorizo Cream Cheese Spread

This wonderful chorizo cream cheese spread is a variation of a Canarian traditional almogrote, which is made with aged cheese, garlic and paprika. It is delicious spread on bagels for breakfast or baguette slices as an appetizer.

Almogrote is a traditional spread made from hard cheese, peppers, olive oil and garlic from La Gomera, a small island in the Canary Islands archipelago. It is very popular throughout the Canary Islands. 

I did find recipes for versions made with cream cheese in addition to the requisite hard cheese but I couldn’t find a single recipe that added chorizo. This is probably sacrilege but I really, really wanted to add spicy chorizo to mine. So as not to anger the Gomero gods, I am absolutely not calling this almogrote! 

It is a little spicy from the chorizo, so cheesy and super spreadable. We loved it! P.S. It's also perfect for l'apéro, if you are making a list.

Chorizo Cream Cheese Spread

I used an imported Spanish chorizo labeled extra fort in French. This translates to extra strong but in the case of some food items actually means extra spicy.  (Our favorite spicy French canned sardines are also extra fort!) I bought the chorizo when we were in France because we like spicy things. Substitute your favorite cured chorizo. 

Ingredients

3 ½ oz or 100g spicy cured chorizo (NOT the raw, ground meat variety)

150g cream cheese, at room temperature

2 cloves garlic, grated

3 ½ oz or 100g aged goat or sheep cheese, finely grated

1 teaspoon paprika 

2 to 3 tablespoons olive oil 

Few good grinds black pepper

Method

Remove the casing and cut the chorizo into small pieces. 

Process it in a food processor until it is in little bitty bits. Remove it to a bowl large enough to mix the rest of the ingredients in later.

Put the cream cheese and grated garlic in the food processor and process until smooth.

Add the grated aged cheese and the paprika, mixing well. My food processor is small so I added the cheese in two stages so it would all fit.

Scrape the mixture into a bowl with the chopped chorizo. Stir well to combine. 

Drizzle in some olive oil and mix well, until you get a good spreading consistency. You may not need to use all of the oil. 

Add in a few good grinds of black pepper and mix again.

Cover the bowl with cling film and let it rest in the refrigerator for at least an hour to allow the flavors to meld and intensify.

Before serving, remove it from the refrigerator and let it warm up a little bit for more flavor and to make spreading easier. 

Spread on your bagels or bread!

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes for National Bagelfest Day which is celebrated annually on July 26th! Many thanks to our host, Mayuri from Mayuri’s Jikoni. Check out the links below. 

• Boursin and Salmon Bagel from A Day in the Life on the Farm
• Caprese Bagel from Mayuri's Jikoni
• Chorizo Cream Cheese Spread from Food Lust People Love
• Keto Bagel Sandwich from Sneha's Recipe
• Pretzel Bagels from Karen's Kitchen Stories
• The Bagel Conflict and My Left Coast Bagels from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

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