John Dawson, from PatioDaddio, is part of my all star line up for my “Tailgating 2.0 Series”. No tailgate is complete without a dip, and this one is quite the crowd pleaser.
“This queso dip is great for parties, an afternoon snack, or dip for tailgating! Its ingredients include chorizo, chili beans, chile powder, and hot sauce. Adjust the hotness to your liking by playing around with the levels of chile powder and hot sauce.
- 1 cup Chorizo, chopped fine
- 1 can (15 oz) Chili beans, undrained (I used Bush's)
- 16 oz Velveeta® Mexican Mild, cubed to 1/2″
- 3/4 cup Whole milk
- 1 tsp New Mexico chili powder
- 1 tsp Your favorite hot sauce
Brown the chorizo in a non-reactive skillet over medium-high heat.
Add the beans and bring just to a simmer.
Reduce the heat to medium-low, add the cheese and let it melt.
Add the milk, chili powder and hot sauce, then bring back to a low simmer.
Reduce heat to low.
Mash the beans gently with a potato masher and stir to recombine.
Serve warm with tortilla chips and enjoy!
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.”