Classic cheese dip with a simple spicy upgrade? Heck yeah! 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!
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.
Serve hot with a ton of chips or sliced baguettes.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place dip in a small skillet and heat in the oven at 350 degrees Fahrenheit. I love using my trusted cast-iron skillet for this recipe. It holds the heat, so everything stays warm and melted while people snack. However, it holds the heat. So be sure to set it on a trivet and make sure everyone understands that cast iron that’s been in the oven is hot.