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Skillet Chorizo Beer Cheese Dip in a Pizza Crust Ring

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 4.5 ounce Mexican pork Chorizo (½ of a 9 ounce package)
  • 1 lbs pizza dough (store bought or homemade, link to my recipe above)
  • Olive oil for brushing
  • coarse salt
  • 1 cup (112g) shredded mozzarella cheese
  • 4 oz cream cheese (½ of an 8oz package)
  • 1 tablespoon cornstarch
  • 1/2 cup (4oz) evaporated milk
  • 1/4 cup (2oz) beer (IPA, pale ale, wheat beer)
  • Chopped green onion or cilantro (optional)


  • 1. Preheat the oven to 425°F.
    2. In a skillet over medium-high heat, cook the chorizo until cooked through, remove from the pan, set aside.
    3. Cut the pizza into 16 equal sized pieces, form each into tight balls.
    4. Place in a ring in the outermost part of the inside of a 10-inch cast iron skillet.
    5. Brush with oil, sprinkle with coarse salt. Bake for 10 minutes, remove from oven (bread will not be finished cooking)
    6. Add the mozzarella, cream cheese, cornstarch, evaporated milk and beer to a blender, blend on high until well combined. Stir in the chorizo.
    7. Pour the dip into the center of the skillet bread ring.
    8. Put back into the oven, bake until the cheese is warm and the pizza dough is golden brown 8-10 more minutes.
    9. Remove from oven, allow to cool enough to eat, sprinkle with green onions or cilantro. 
Keyword Beer Cheese Dip