Ingredients
- 1 pound Mexican-style chorizo (casing removed)
- 1/2 cup chopped white or yellow onion
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (16-ounce) block processed cheese (like Velveeta), cubed
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
Optional for Garnish
- Chopped cilantro
- Sliced jalapenos
- Pico de gallo
Equipment
- Large skillet
- Medium saucepan or heat-safe serving dish
Instructions
Cook the chorizo: In a large skillet over medium-high heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain off any excess grease.
Sauté the onion: Add the chopped onion to the skillet with the chorizo and cook until softened, about 3-4 minutes.
Make the cheese sauce: In a separate medium saucepan over medium-low heat, combine the diced tomatoes and green chilies, processed cheese, and shredded cheese. Stir frequently until the cheeses are melted and the sauce is smooth.
Combine the ingredients: Stir the cooked chorizo and onion mixture into the cheese sauce.
Serve & Garnish: Transfer the dip to a serving dish. Garnish with chopped cilantro, sliced jalapenos, and/or pico de gallo if desired. Serve hot with tortilla chips.
Tips
Spice adjustment: For a spicier dip, use hot chorizo, add an extra pinch of cayenne pepper, or include more jalapenos.
Creamier texture: For a smoother consistency, you can add a splash of milk or heavy cream to the cheese sauce.
Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 1-2 hours, or until the cheese is melted and bubbly.
