The 2-Ingredient Appetizer I Make Every Single Holiday

It just takes about 5 minutes to whip up.

A trip to Spain led me to discover the easiest two-ingredient appetizer ever. Though I had lived in Madrid for six months during college, I returned several years later. While I was at a café on one of the many plazas in Toledo, the waiter brought us a number of appetizers. One made me swoon: honey chorizo dip.

We spread the amazing sweet and savory dip on top of crusty Spanish pan (bread), and it was so addictive. Bright red from the smoky paprika, the dip was sweet and garlicky and oh-so-good. 

I asked the waiter if I could have the recipe, and he told me that it was just two ingredients: Spanish chorizo and honey; the chef didn’t even measure the ingredients. As soon as I got home I had to make it.

I’ve made this recipe dozens of times since returning from that trip to Spain. I’ve made it with both fresh Spanish chorizo and uncured/hard Spanish chorizo.  

If you are using fresh Spanish chorizo, remove the casing, slice it, and then cook the chorizo before adding it to a food processor with honey. If you are using a hard Spanish chorizo, remove the casing, slice it, and then add it to a food processor with honey and a tablespoon or two of water.  

That’s it. That’s the whole process. It takes less than 10 minutes to make, and everyone I’ve ever served it to has raved about it. 

Finding Spanish Chorizo

The only thing that can be challenging about this recipe is that not every grocery store carries Spanish or Spanish-style chorizo. And it has to be Spanish chorizo—not Mexican chorizo. It’s also delicious, but a different type of sausage entirely.

Near me, I’ve found it at Whole Foods and a local cheese store, and I’ve also found it online. I’ve also sometimes found sliced Spanish sausage in packages of different charcuterie at ALDI. 

I’m most excited that just this past month I discovered it at one of my favorite stores: Trader Joe’s. Trader Joe’s now sells Spanish Style Uncured Chorizo with red wine and smoked paprika. It costs $5.99, and it’s perfect for my dip.

How To Make My 2-Ingredient Honey Chorizo Dip

For about 1 1/2 cups, or 8 to 12 servings, you’ll need:

• 1 large link Spanish uncured hard chorizo (5 to 6 ounces)
• 1/2 cup honey
• 1 to 2 tablespoons water

Remove the casing from the sausage link and slice into about 1/2-inch slices. Add it to a food processor fitted with a standard blade or a high-speed blender. Pour in the honey and add 1 tablespoon of water. 

Process on high for 4 to 5 minutes. The dip will be done when it is a pasty, spreadable consistency. If the mixture is too thick, add another tablespoon of water. It’s okay if there are a few chunks, but it should be mostly smooth. Serve with crusty bread.