Classic cheese dip with a simple spicy upgrade? This dip wins year after year at my half-time parties and it’s so easy to make, looks amazing with a few simple toppings and is everyone’s favorite!
- Rotel Diced Tomatoes and Chilies
- Velveeta diced into cubes
- Red onion
- Mini peppers
Preheat the oven to 425 degrees F. In a large oven-safe skillet over medium-high heat, brown the chorizo until cooked through, 7 to 10 minutes.
Break into small crumbles with a spatula as it cooks. Set aside, leaving the drippings in the pan. Reduce the heat to medium.
Add the onion and coat with the drippings left in the pan. Season with salt. Over low heat, stirring occasionally, cook the onions until they have softened and caramelized all over.
Add the garlic and cook 30 seconds longer. Off heat, return the chorizo to the pan, stir in the Rotel, Velveeta.
Place in the oven and bake for 10 minutes, until the cheese has melted through. Carefully, with an oven glove, remove the skillet from the oven and top with desired toppings.
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