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Warm Corn and Cheese Dip
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about 2 cups (500 ml)
1 chorizo sausage, about 3 ½ oz (100 g), casing removed
2 tbsp (30 ml) olive oil
1 ½ cups (225 g) fresh or frozen corn kernels (thawed if frozen)
½ block (125 g) cream cheese, softened
1 cup (100 g) cheddar cheese, grated
1 tbsp chives, cut into ½-inch (1.5 cm) pieces
Olive oil and sea salt baguette crackers
With the rack in the middle position, preheat the oven to broil.
In a non-stick skillet over high heat, cook the sausage meat in 1 tbsp (15 ml) of the oil, breaking it up with a wooden spoon, until golden. Set aside on a plate.
In the same skillet, soften the corn in the remaining oil for 2 minutes. Season with salt and pepper.
In a food processor, purée the corn while still hot until smooth. Add the cream cheese and ½ cup (50 g) of the cheddar cheese. Purée until the cheese is completely melted and the mixture is smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer the mixture into a 6-inch (15 cm) baking dish with a 2-cup (500 ml) capacity. Sprinkle with the remaining cheddar and the chorizo.
Broil for 2 minutes or until the cheese is golden.
Garnish with the chives. Serve warm with the crackers.