Patio Daddio Queso Dip
By: PatioDaddio
Published: Saturday, August 7, 2010 - 5:33pm

Ingredients




1 cup Chorizo, chopped fine
1 can (15 oz) Chili beans, undrained (I used Bush's)
16 ounces Velveeta® Mexican Mild, cubed to ½"
3/4 cup Whole milk
1 teaspoon New Mexico chili powder
1 teaspoon Your favorite hot sauce

Preparation

1 Brown the chorizo in a non-reactive skillet over medium-high heat. 2 Add the beans and bring just to a simmer. 3 Reduce the heat to medium-low, add the cheese and let it melt. 4 Add the milk, chili powder and hot sauce, then bring back to a low simmer. 5 Reduce heat to low. 6 Mash the beans gently with a potato masher and stir to recombine. 7 Serve warm with tortilla chips and enjoy! 8 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.