Chorizo Queso Dip Is the One Dip You’ll Want to Eat All Year Long
One of my favorite things about cheese dips is that no matter how many ingredients the recipe contains, the extent of the actual cooking usually involves throwing things together in a skillet or baking pan and letting the cheese do its thing. And while dips are usually the stars of Super Bowl season, just because it’s over (yes, I’m still mourning the loss my team brought in) that doesn’t mean I can’t continue to binge on the cheesy concoctions.
First, you’ll cut the chorizo out of its casing and break it apart on a hot oiled skillet until it’s browned and cooked all the way through. This should take about 5-7 minutes. Then, you’ll drain the cooked chorizo and combine it with cubed cheddar cheese, Monterey Jack cheese, Velveeta original, and Velveeta Queso Blanco in a baking pan. If you’re tempted to replace the Velveeta options with something different, don’t; the video insists that it is a must-have for this dish.
Next, you’ll top the dish with diced red onions, jalapeños, a can of Rotel diced tomatoes, and black beans before mixing everything until well combined. Cover the pan with foil and place in the oven at 375°F until everything is cooked through. Once removed, you’ll mix the dip a bit more before serving with chips or the side of your choice.