Patio Daddio Queso Dip

Here is a quick and easy recipe for a great queso dip. It combines chorizo and chili beans with chile powder and hot sauce to create a great cheesy dip for tortilla chips. Of course, you should adjust the chili powder and hot sauce to fit your taste. More is almost always better.

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.

Patio Daddio Queso Dip on Foodista

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Blogger nanny said...
Can't wait to try this one....yum....yum
Blogger Chris said...
The problem with this is that I would probably try to eat the whole bowl as a soup, ha!

Looks great, John. The chorizo is a nice touch.
Blogger Alisa said...
I might have to swing by the store later to pick up some chorizo, just so I can have some of that dip for myself.It looks delicious :)If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
Blogger Unknown said...
Thanks, Alisa. I've added the widget just to see what happens. I'll try most anything twice. :-) -John
Anonymous Anonymous said...
Hi, found this in Foodista! And awh, that looks divine! I looooove cheese and every food made with or has cheese! I'm so keeping a copy of this :D Thanks a lot for sharing. I'm so excited, haha :)

PS: You should definitely add a widget in your other posts as well, previous and future ones, so we'd all see them in Foodista too! Looking forward to your next exciting posts xx

Cheers from Australia,
Amy @ Foodista
Blogger Unknown said...
Thanks, Amy. My eldest daughter is a cheese freak as well. :-) -John
Anonymous Anonymous said...
John; love the recipe! We have been doing one similar with the Velveeta.

1lb breakfast sausage,
2 cans of Rotel (traditional)
1lb Velveeta

Crumble and cook sausage while melting the cheese. Add the cooked sausage (and grease if you like) and Rotel then simmer for a while. Quick easy and very tasty.

That said, with your infatuation with hot sauce, you'll probably want to add liberal amounts of your homemade hotness. (grin)


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