This honey chorizo baked Manchego cheese brings together the bold, fiery flavours of Spain in a rich, bubbling dish inspired by Inigo Montoya, the perfect indulgent balance of sweet and spicy.
The Princess Bride: A Feast for True Love
Journey to the country of Florin for a feast filled with adventure, intrigue, and most of all – true love. Buttercup and Westley’s love was just the beginning of their story – a story filled with marauding pirates, villainous princes, and the greatest sword fight in history. From Inigo Montoya’s hard-won revenge and Vizzini’s loss at the battle of wits, to Miracle Max’s delicious cure, Buttercup and Westley face many challenges along the way. Indulge in an epic feast that begins on a rustic farm, travels across seas and swamps, introduces us to a host of unforgettable characters, and ends with the greatest kiss of all time.
My Name is Inigo Montoya
As Buttercup is taken captive by Vizzini in his quest to incite war with Guilder, we are introduced to a swordsman of incomparable skill – the Spaniard, Inigo Montoya. Fuelled by a life-long quest for revenge, Inigo Montoya is prepared to do whatever is necessary to avenge his father. A great sword maker, Inigo's father is slain by a six-fingered man who refuses to pay the agreed upon price. Though just a child, Inigo swears to one day avenge his father and kill the six-fingered man once and for all.
"I dedicated my life to the study of fencing. So the next time we meet, I will not fail. I will go up to the six-fingered man and say, 'Hello. My name is Inigo Montoya. You killed my father. Prepare to die.'"
- The Princess Bride (1987 film)
With ingredients taken straight from Inigo's home country of Spain, this rich and gooey cheese dip with a sweet and spicy topping is the perfect meal for Inigo to enjoy after reaching his hard-won victory and his triumph over the six-fingered man. Sharp Manchego cheese is blended with cream cheese and then baked until golden brown and bubbling. Spicy chorizo is sautéed until crisp and then caramelized with a spoonful of honey and a splash of sherry wine vinegar. The spiciness of the chorizo and the sweetness of the honey perfectly capture the strength of Inigo's passion for revenge and the sweetness of his ultimate success in avenging his beloved father.
More Recipes from The Princess Bride
- Farmer's Carrot and Goat Cheese Tart with Honey and Dill
- The Dread Pirate Roberts' Fisherman's Pie
- Orange Pomegranate Campari Spritz “Iocane Powder Coctail”
- Spicy Smashed Potatoes with Blistered Peppers
- Grilled Lamb Sandwich with Cherry Tomato Jam
Ingredients
Manchego cheese: Manchego is a hard sheep's milk cheese from Spain. Originally from La Mancha region of central Spain, Manchego is characterized by its firm, buttery, and slightly crumbly texture. It has a nutty flavour with tangy, grassy notes.
Chorizo: This traditional Spanish sausage originated in the Iberian Peninsula and is characterized by its bright red colour and smoky, slightly spicy flavour. Seasoned with smoked paprika and garlic, chorizo adds a delicious spicy note to this rich cheese dip.
Cream Cheese: As delicious as Manchego is, it isn't a great melting cheese. By adding the manchego to a creamy base of cream cheese and sour cream, you are able to enjoy its flavour in a rich and creamy cheese dip.
Honey: The sweetness of honey plays well with the spiciness of the chorizo.
Sherry vinegar: A splash of sherry wine vinegar balances the sweetness of the honey. Originating in Spain and made from a base of sherry wine, this vinegar has a complex flavour and crisp acidity. Red wine vinegar would make a good substitute.
Baguette: I like serving this baked cheese dip with toasted slices of baguette. However, you could certainly use crackers or any other type of bread you prefer.
How to Make HOney Chorizo Baked Manchego Cheese
Toast the baguette
Set the oven to broil on high. Thinly slice the baguette on an angle and arrange in a single layer on a baking sheet. Broil for 4 to 6 minutes until the baguette is lightly browned on top. Flip the slices and continue to broil for another 4 to 6 minutes until browned on the other side. Set aside until ready to serve.
Make the cheese dip
Preheat the oven to 425°F. In a mixing bowl, combine the softened cream cheese and sour cream. Cream together until smooth. Add the shredded Manchego cheese and mix until combined. Lightly grease a small gratin dish. Spread the cheese mixture evenly in the prepared dish. Bake for 20 to 25 minutes until the cheese is bubbling and the top begins to brown.
Sauté the chorizo
Chop the chorizo into a small dice. Place a large skillet over medium high heat. Add the olive oil along with the chorizo. Sauté the chorizo for about 5 to 7 minutes until the pieces begin to crisp up around the edges. Transfer the chorizo to a paper towel lined plate to absorb any excess fat. Wipe the skillet out and return the drained chorizo to the pan.
Place back over medium high heat. Once the chorizo begins to sizzle, add the honey. Carefully add the sherry vinegar, standing back as it can spatter in the pan. Season with a sprinkle of kosher salt and black pepper.
Serve the Honey Chorizo Baked Manchego Cheese
To serve, spoon the sautéed honey chorizo on top of the baked Manchego cheese. Garnish with chopped chives if desired. Serve with the toasted baguette slices and enjoy!
