Description
A creamy and cheesy queso dip made with chorizo, perfect for parties and gatherings.
Ingredients
Scale
- 1 lb ground chorizo (or Italian sausage)
- 1 (10 oz) can Rotel diced tomatoes and green chilies
- 2 (8 oz) blocks of cream cheese
- 16 oz Velveeta or other melting cheese
- 1 cup shredded Monterey Jack or Colby Jack
- 1/2 cup milk
Instructions
- Brown the chorizo in a pan and drain any excess grease.
- Dump the chorizo and all other ingredients into the slow cooker.
- Set the slow cooker on low for 2-3 hours.
- Stir halfway through cooking if desired.
- Before serving, whisk it up and adjust consistency with milk if needed.
Notes
For a spicier version, add fresh jalapeños or use pepper jack cheese. This dip can be made a day ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg