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Patio Daddio Queso Dip

Author: Robyn

Ingredients

  • 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"
  • ¾ cup Whole milk
  • 1 tsp New Mexico chili powder
  • 1 tsp Your favorite hot sauce

Instructions

  • 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."