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Patio Daddio Queso Dip

  • Author: Robyn


  • 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.”

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