Name: Queso Dip
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 1 lb chorizo 1 yellow onion, finely diced 1 large jalapeños, seeded and finely minced ⅔ cup water 2 tablespoons taco seasoning mix 32 ounces Velveeta cheese, cut into cubes 2 (10-ounce) cans fire roasted diced tomatoes 2 tbl cilantro, chopped

Ingredients

Scale

1 lb chorizo

1 yellow onion, finely diced

1 large jalapeños, seeded and finely minced

⅔ cup water

2 tablespoons taco seasoning mix

32 ounces Velveeta cheese, cut into cubes

2 (10-ounce) cans fire roasted diced tomatoes

2 tbl cilantro, chopped

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Instructions

In a large skillet, brown chorizo and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
In a 4 to 6-quart slow cooker, add the Velveeta cheese and the cans of diced tomatoes. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Give it a good stir and add the cilantro right before serving.