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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by PatioDaddio, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.