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Chorizo Queso Dip

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“Chef Coby Arzola punches up this creamy cheese dip with chorizo and jalapeno. Stays warm in a fondue pot or crock pot and tastes great with Garlic Tortilla Chips.”
READY IN:
25mins
SERVES:
8
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove casing from chorizo. Heat skillet over medium-high heat. Crumble chorizo into skillet; cook, stirring frequently and using a spoon to break up lumps, until sausage is well-browned, about 5 minutes. Remove sausage to paper towels to drain.
  2. In a large microwave-safe bowl, combine Mexican cheese, cream cheese and milk. Microwave at Medium (50% power) stirring every minute until melted and hot, 6 to 8 minutes. Alternatively, you can prepare in the top of a double boiler over simmering water, stirring constantly, but melting time may differ.
  3. Stir in chorizo, tomato, green onion and jalapeno. Place in fondue pot or slow cooker to keep warm. Serve with garlic tortilla chips.

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