Friday, January 13, 2012

Queso Dip

It's a big ole pot of yummyness!

I made up this great dip from the Grill Grrrrl for an afternoon of football watching. I served it up in a fondue pot, but you can just serve it out of a bowl if you want. If you don't like heat, use regular chorizo and beans.

Makes: A big batch
Prep time: 20 minutes
Cook time: 20 minutes
Printable Recipe


  • 1 lb Mexican chorizo (I used hot)
  • 1 15 oz can chili beans, undrained (I used hot)
  • 1 16 oz Velveeta Mexican Mild, cut into 1/2" cubes
  • 3/4 cup milk
  • 1 teaspoon chili powder
  • 1 teaspoon (or more) hot sauce
  • Big bag of chips (we used Frito Scoops)

1. Crumble chorizo into a hot skillet and cook until done. Drain. (At this point I transferred the chorizo to a fondue pot set to Low and finished cooking the dip there.)

2. Add beans and heat.

3. Add cheese. Stir and continue heating and stirring until melted.

4. Add the milk, chili powder and hot sauce. Stir. Once warmed thru, smash the beans slightly with a fork or back of a large spoon.

5. Serve hot with chips. Add more milk if the dip becomes too thick.

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