Chorizo Dip
Ingredients
- 14 oz. Ole Mexican Foods
- chorizo sausage discard casing
- 1 cup onion finely diced
- 2 cloves garlic finely diced
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and black pepper to taste
- 4 cups melting white cheese the square blocks of cheese that you add 2 cups of milk to work best; only use 1.5 cups milk each
- 2 cans mild or original
- Rotel drained
- Cilantro for topping
- Jalapeños thinly sliced, for topping
- Fritos scoops or tortilla chips for serving
Instructions
- Start by browning the chorizo in a pan with the diced onions and garlic. Add the cumin, chili powder, and salt and pepper to taste.
- Warm the white queso by microwaving in a bowl on half power until desired temp, or warming in a slow cooker, if you have more time.
- Add both cans of Rotel, then drain and add the chorizo mixture. Stir until incorporated and all cheese is melted, on low temp if using a slow cooker. Set to warm for serving, then top with cilantro and sliced jalapeños. Serve with Fritos scoops or tortilla chips.
Notes
For a spicier dip, you can also add in diced jalapeños or other peppers.