Morcilla patatera is one of my favorite foods ever! It is a specialty throughout Extremadura (where I was born): a sausage made of pork loin and lard, mixed with pureed boiled potatoes and smoked paprika. It looks and tastes like its cousin chorizo, altough in my opinion, it is creamier and tastes even better!!! It can be eaten uncooked, but is often grilled or fried.
Since it might not be that easy to find it where you live, you may use chorizo instead of patatera.
{Spinach-Hot chorizo dip}
Preparation time: 5 min
Cooking time: 30 min
Serves: 6
Ingredients
- 200 g cream cheese, room temperature
- 100 g mature cheddar, grated
- 50 g mozzarella, grated
- 2 heaping tbs mayonnaise
- 1 garlic clove, grated
- 2 cups fresh spinach, roughly chopped
- 50 g hot patatera (you might use chorizo instead)
Directions
- Preheat oven to 350 ºF
- Mix everything and pour it into a baking dish (I used my Le Creuset dishes)
- Bake until the sides are bubbling and the cheese has melted and turned golden brown on top, about 25-30 minutes.
- Let cool for a few minutes, and serve with bread or crackers
NOTES:
- Rememeber to turn off the oven, I always forget to mention that part in the recipe! Just in case you are the “take things literally” kind of cook
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