Description
A simple recipe for a creamy white cheese dip mixed with spicy chorizo sausage.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces fresh Mexican chorizo, casing removed
- 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- 1 (10 ounce) can evaporated milk
- 8 ounces white American cheese, cubed
- 4 ounces Queso Blanco cheese, cubed
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chorizo and cook, breaking it up with a spoon, until fully browned, about 5 to 7 minutes. Drain off excess grease.
- Stir in the Ro-Tel tomatoes and green chilies. Cook for 2 minutes.
- Reduce heat to low. Slowly pour in the evaporated milk, stirring constantly.
- Add the cubed white American cheese and Queso Blanco cheese, stirring until both cheeses are completely melted and the dip is smooth. Do not let the mixture boil.
- Remove from heat. Stir in the fresh cilantro, if using.
- Serve warm with tortilla chips.
Notes
- For a smoother dip, you can use only white American cheese.
- If you prefer less spice, use mild chorizo.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 20
- Cholesterol: 65
Keywords: Queso Blanco, dip, chorizo, white cheese dip, appetizer, Mexican dip