CHORIZO WITH LEMON-MAYO DIP
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:10:00
Calories: 820
Fat: 80 grams
Protein: 21 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
6 (4-inch) chorizo links
1 tablespoon olive oil
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1
⁄2 garlic clove, finely minced
2 celery stalks, thickly sliced
1. Slice chorizo into 1/2-inch rounds. Heat oil in a large
skillet over medium heat. Cook chorizo 5 to 7 minutes,
turning once, until browned on both sides. Remove from
pan and drain on paper towels.
2. Place mayonnaise, lemon juice, zest and garlic in a
mixing bowl. Stir well to combine. Serve chorizo with
celery and mayonnaise.
Our lemon-mayo dip provides zip and flavor balance to spicy
chorizo, a delicious pork sausage often found in Mexican and
Spanish dishes. Tasty hot from the pan or at room temperature,
chorizo can be made ahead and kept in the office refrigerator for
a midday snack. The lemon-mayo dip can be refrigerated for up
to three days.
Atkins - Chorizo With Lemon-Mayo Dip
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