Chorizo Cheese Dip Recipe
I don’t know the exact numbers regarding the percentage of parties on Super Bowl Sunday that have homemade dips, but I’m assuming the number would be in the 90 percent area. From guacamole and seven layer dips to ranch and onion dips, the possibilities are endless. While all of these dips have their positives, they aren’t the most original dishes and don’t provide as much flavor as others. For me, it isn’t a Super Bowl party unless I make this Chorizo Cheese Dip. This dip has so much added flavor that you will hope it was a never-ending bowl.
2 Chorizo links (as pictured)
10 oz. Velveeta Cheese
1/2 cup medium Salsa, chunky
1/2 tsp. Pepper
2 Tbsp. Sour Cream
1/4 cup Red Pepper, diced
In a large frying pan, coat the pan with non-stick spray and cook the chorizo. Before I begin to cook the chorizo, I cut the links in half horizontally and then cut into thin strips. Cook chorizo for four minutes, flipping to cook the other side midway through. When chorizo is cooked, place on plate with paper towel to drain the fat and oil. Of course, if you can’t find small chorizo links like those pictured above, one full-sized link should suffice.
Cut your Velveeta into cubes and in same frying pan that you cooked the chorizo, add your salsa, peppers, pepper and Velveeta cheese. You’re going to want to stir this constantly until the cheese melts fully. Before it is done, add the sour cream and mix together. When all the cheese chunks are melted, let dip cook for about two more minutes and then serve in a large bowl with chips. I use Tostitos Scoops to make sure I get more of the chunky ingredients.
Some people would rather cut the chorizo into smaller pieces before cooking, but I like keeping them this size so you get that much extra flavor with each bite.