Slow-Cooker Chorizo Queso Dip

• 8 oz fresh Mexican chorizo, casings removed
• 1 lb white American cheese, from the deli, cut into 1/2-inch cubes
• 8 oz monterey jack, shredded (or pepper jack for heat)
• ¾ cup milk
  Swaps for milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• 1 can diced tomatoes with green chiles, 10 oz, with juice
• ½ tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 2 tbsp fresh cilantro, chopped
  Swaps for fresh cilantro

  Instead of cilantro

  • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
  • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
  • Thai basil or mint: Half as much. Sweeter and more perfumed.

  More for cilantro

• tortilla chips, for serving

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).