Kicking Queso Dip
February 22, 2011
Get your motor running ‘cause NASCAR season is officially underway. To celebrate, we are turning to our VIP bloggers in search of some serious tailgating eats, beginning with John “Patio Daddio” Dawson’s world famous queso dip.
Here is a quick and easy recipe for a great queso dip. It combines chorizo and chili beans with chili powder and hot sauce to create a great cheesy dip for tortilla chips. Of course, you should adjust the chili powder and hot sauce to fit your taste. More is almost always better.
1 cup chorizo, chopped fine
1 can (15 oz) Chili beans, undrained (I used Bush’s)
16 oz Velveeta® Mexican Mild, cubed to 1/2″
3/4 cup whole milk
1 tsp New Mexico chili powder
1 tsp your favorite hot sauce
Brown the chorizo in a non-reactive skillet over medium-high heat.*
Add the beans and bring just to a simmer.
Reduce the heat to medium-low, add the cheese and let it melt.
Add the milk, chili powder and hot sauce, then bring back to a low simmer.
Reduce heat to low.
Mash the beans gently with a potato masher and stir to recombine.
Serve warm with tortilla chips and enjoy!
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.
* Editor’s Note: Dip can be prepared on the grill by creating a two zone fire. Move pan from hot zone to cooler zone as needed while melting the cheese to avoid overheating.