Reduced Guilt Cheesy Chorizo Dip

I am a huge fan of Upton's Chorizo Seitan. Upton makes excellent alternatives for people who are vegan/vegetarian or people who just want to consume less meat. And then there's people like me that loves food and loves to be creative with the dishes that I make, so I try to experiment with the ingredients that I use. I probably have had traditional chorizo maybe one or two times, so I'm a little unfamiliar with what it truly tastes like. The chorizo seitan's texture resembles meat so much that I'm more than sure the traditional meat eater wouldn't be able to tell that this doesn't have any meat at all. Seitan in general resembles red meat so much to me. I love the texture as well since it doesn't taste grainy or mushy the way that a lot of meat alternatives do. 

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My mother makes the best cream cheese enchiladas and shrimp dips in the world. I adapted this recipe from her recipes. Her recipe for the dips are similar to this one, except she will typically use hot sauce and I typically use salsa or sriracha. Cream cheese + sour cream, cream cheese + crème fraiche, and cream cheese + greek yogurt are my favorite combinations for dips of all kinds; sweet or savory. As you can see, the cream cheese is irreplaceable and necessary for a creamy dip. 

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As you all know, I season to taste and I do not measure the seasonings that I use. I do not over season my dips because I do not like them to be overwhelming. A tsp of cayenne pepper is all that is necessary here. A dash of the rest of the seasonings are all that is necessary here. You do not have to do the most unless that's what you prefer to do. I also do not add a lot of salsa (or hot sauce/sriracha) to my mixture as well. Which is why you will see in the recipe below that I only used a tbsp, if you want that flavor to be more dominant then you should use way more salsa that I do. 

Yield: 1

Reduced Guilt Cheesy Chorizo Dip

prep time: cook time: total time:


  • 1/4 cup Trader Joe's Vegan Cream Cheese
  • 1 tbsp Trader Joe's Greek Yogurt
  • 1 tbsp Trader Joe's Mild Salsa
  • Seasoning: Garlic Powder, Kosher Salt, Black Pepper, Cayenne Pepper, & 21 Seasoning Salute
  • 1/4 cup Trader Joe's Lite Mexican Cheese
  • 1 Tandoori Naan, optional 


  1. Spray a pan with some cooking spray and then sear the vegan chorizo until thoroughly warmed. 
  2. In a ramekin, mix together the Greek Yogurt & Cream Cheese until well combined. Season to taste. Add the salsa and then the vegan chorizo. Top with cheese.
  3. Bake for 15 minutes @ 375 degrees F. After 15 minutes, turn the oven up to 450 degrees and allow to cook for additional 2 minutes to turn golden brown. 
  4. Allow to cool. Serve with naan bread, celery, or tortilla chips. 


This dip can be made non vegan by using traditional chorizo. I only add vegan chorizo on hand.
You can use vegan cheese (such as Chao or Daiya) to make this completely vegan. I didn't have any vegan cheese in the house. 
I didn't have enough greek yogurt in the house, but normally I would do 1/4 cup greek yogurt and a 1/4 cup of cream cheese. The salsa balances this all out, so it doesn't quite matter.
Make this spicy by adding some sriracha.