1/2 large red onion, thinly sliced
1 lb. Mexican chorizo
8 oz. full-fat cream cheese
8 oz. cheddar cheese, shredded and divided in half
Heat the oven to 350 degrees and warm an 8-inch cast-iron skillet with the olive oil to medium-low heat on the stove.
Sauté the onions for 20 minutes or until they are soft. Transfer the onions to a mixing bowl and set aside.
Turn up the heat to medium. Brown and crumble the chorizo sausage until it is browned on all sides. Drain excess fat.
Add the sausage crumbles to the mixing bowl along with the cream cheese and half of the cheddar cheese. Stir until it is completely mixed, then transfer it back into the skillet. Sprinkle the remaining cheese on top, completely covering the top.
Bake in the oven for 25 to 30 minutes or until the top of the cheese starts to bubble and turn golden brown. Serve warm with root vegetable chips or even by the spoonful. Serves 6 to 8.
— From "All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective" by Caroline Potter (Page Street Publishing, $28)