Patio Daddio Queso Dip
Ingredients
1 cup Chorizo, chopped fine
1 can (15 oz) Chili beans, undrained (I used Bush's)
16 ounces Velveeta® Mexican Mild, cubed to ½"
3/4 cup Whole milk
1 teaspoon New Mexico chili powder
1 teaspoon Your favorite hot sauce
Preparation
1
Brown the chorizo in a non-reactive skillet over medium-high heat.
2
Add the beans and bring just to a simmer.
3
Reduce the heat to medium-low, add the cheese and let it melt.
4
Add the milk, chili powder and hot sauce, then bring back to a low simmer.
5
Reduce heat to low.
6
Mash the beans gently with a potato masher and stir to recombine.
7
Serve warm with tortilla chips and enjoy!
8
Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.
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Yield:
6 servings
Added:
Saturday, August 7, 2010 - 5:33pm
