Chorizo Fundido Dip
Chorizo Queso - easy dip - skillet or slow cooker - with melty cheese, spicy Mexican sausage, green chiles and more. Simple make-ahead appetizer - perfect for game day, family parties, backyard barbecues – anytime!
Servings: 6
Calories:
Ingredients
- 1 tablespoon olive oil
- 8 ounces fresh chorizo if yours has casings - remove them
- 10 ounce can Ro*Tel Original Diced Tomatoes & Green Chilies and the juices
- 1/2 lime juiced
- 8 ounces Velveeta cheese
- ½ cup sharp Cheddar cheese freshly grated for creamier texture
- ¼ cup milk or heavy cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 3 tablespoons cilantro finely chopped
- Tortilla chips
Instructions
- Heat a large nonstick skillet over medium heat. Drizzle in olive oil then add chorizo breaking it up as it cooks. Note: if your sausage has casings, remove it before cooking.
- Once the sausage is cooked through, drain any excess grease (optional: blot with a paper towel).Remove about a tablespoon of chorizo for garnish and set it aside.To the rest of the chorizo, add canned tomatoes and their juices and squeeze in the lime juice. Give it a good stir then add cubed or chunks or Velveeta.Cook over medium-low heat 2-3 minutes or until the Velveeta is melted and the dip is smooth. Add shredded cheese a little at a time until blended then pour in milk or half and half, salt, cili powder and cumin. Stir to blend and simmer 3 minutes stirring often so it doesn’t stick to the bottom of the skillet.
- Stir in cilantro, transfer to a serving bowl and top with the reserved chorizo and a bit of cilantro. Serve warm.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Slow Cooker option:
Brown the chorizo. Blot excess grease with a paper towel and transfer to slow cooker.
Add Rotel tomatoes and their juices, lime juice, Velveeta, grated cheese, milk, chili powder and cumin.
Cover and cook on LOW 1 1/2 to 2 hours or until fully melted and smooth. Stir in cilantro. Switch to warm setting for serving.