It seems like now I have to throw a party since I’ve got a large pot filled with Spicy Chorizo Cheese Dip and I’m not going to be by myself in a room with it. I’m not a good person to trust with this much delicious cheesiness. However, if are planning to throw some sort of party, say for Halloween, football, or for any other occasion then the Spicy Chorizo Cheese Dip is absolutely the way to go! It only requires five ingredients, and there’s none American cheese Velveeta and “cheese product” involved.
P.S. It’s not an accident that the majority of the photos in this recipe show me eating it with chips. I could not stop myself from eating it.
KEEP YOUR CHEESE DIP WARM
It is likely that you will need for warm your Spicy Chirizo Cheese Dip warm to ensure that it remains soft for your guests So I did some tests. In my slow cooker, it was too big for this size of batch So I decided to test it in my rice cooker, which was on”warm” and “warm” setting. The cheese dip remained warm and creamy for an entire hour mixing it only once or twice and the dip never got clumped or broken down. It might have been longer but I had work to accomplish and places to visit and people to meet and had to put the experiment down.
REHEATING THE CHEESE DIP
It was also tested the reheating of the Spicy Chorizo Cheese Dip, and it worked well! I poured approximately a half cup of the dip into a bowl, microwaved at high speed for 30 seconds. Then, I stirred and microwaved for approximately 15 seconds, and the dip was melted, cheesey perfection. No clumping, no separating, just creamy goodness!
INGREDIENTS
1/2 lb. Mexican the chorizo ($2.00)
1 10oz. can of diced tomatoes flavored with green chillies (like Rotel) ($0.49)
1 12oz. bottle evaporated milk ($0.65)
12 oz. Monterey Jack cheese* shred ($3.00)
3 Green Onions (garnish) ($0.25)
INSTRUCTIONS
Cook the chorizo in a pan over moderate heat until it’s slightly crisp on the edges. If the chorizo you are cooking is extremely fat, you can drain some of it prior to taking the next steps (leave two teaspoons of oil in the pan).
The diced tomatoes should be rinsed with green chiles. Add it to the skillet along with the chorizo. Continue stirring and cooking until all of the liquid from the canned tomatoes has gone away.
Pour the milk that has evaporated in the pan. Stir it in and cook until it is heated to the desired temperature.
Reduce the heat in the skillet to low. Add the cheese each handful at a time and stirring until the cheese is completely melted, ahead of adding your next one.
When all cheese has melt into the dip reduce the heat to a minimum. Serve with green onions sliced and serve!