Spice up your dips with this buttery chorizo dip that is amazing solo as it is paired along side chips, in lettuce cups or simply as a topping on crostini.
Makes about 1 cup
120g Martinez chorizo extra
75g cold butter, cubed
1 Tbsp Pons or Capirete sherry vinegar
½ tsp La Chinata sweet smoked paprika
Remove the skins and roughly chop the chorizo. Put all the ingredients in the bowl of a food processor. Add ¼ cup cold water and process until blended and relatively smooth. Season with salt and pepper, and refrigerate. Bring to room temperature for 30 minutes before serving. Serve as a pâté, dip or spread.
