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Slow-Cooker Chorizo Queso Dip

Ingredients · Serves 12 · Prep 15 min · Total 1 hr 55 min

  • 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
  • 1 can diced tomatoes with green chiles, 10 oz, with juice
  • ½ tsp ground cumin
  • 2 tbsp fresh cilantro, chopped
  • tortilla chips, for serving
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Slow-Cooker Chorizo Queso Dip

Steps

  1. Cook the chorizo in a skillet over medium heat, breaking it up, until browned with no pink left and it reads 160°F (71°C).
  2. Spoon the chorizo onto a paper towel-lined plate to drain.
  3. Put the American cheese, jack cheese, milk, tomatoes with their juice and cumin in a slow cooker. Stir in the chorizo.
  4. Cover and cook on LOW, stirring every 30 minutes, until completely melted and smooth.
  5. Stir well, sprinkle with cilantro and switch the cooker to WARM.
  6. Serve with tortilla chips. Stir every so often and add a splash of milk if it thickens.
  7. Cook to 160°F inside (check with a thermometer).