Description
This Spicy Chorizo Cheese Dip is a creamy, flavorful appetizer perfect for game days or parties. Made with Mexican chorizo, diced tomatoes with green chiles, evaporated milk, and melted Monterey Jack cheese, it’s easy to prepare and garnished with fresh green onions for a delicious kick.
Ingredients
Scale
Main Ingredients
- 1/2 lb. Mexican chorizo
- 1 10 oz. can diced tomatoes with green chiles (like Rotel)
- 1 12 oz. can evaporated milk
- 12 oz. Monterey Jack cheese, shredded
- 3 green onions, sliced for garnish
Instructions
- Brown the chorizo: Heat a skillet over medium heat and add the chorizo. Cook until it is slightly crispy on the edges. If there is excess fat, drain all but a couple of tablespoons from the skillet.
- Add diced tomatoes: Drain the diced tomatoes with green chiles, then add them to the skillet with the chorizo. Stir and cook until most of the moisture has evaporated.
- Pour evaporated milk: Add the evaporated milk to the skillet and stir, cooking until heated through.
- Incorporate the cheese: Turn the heat down to low and let the mixture cool slightly so it’s warm but not too hot. Add the shredded cheese by handfuls, stirring each time until fully melted before adding more.
- Finish and garnish: Once all cheese is melted and integrated, turn off the heat. Garnish with sliced green onions and serve warm.
Notes
- Cheddar cheese can be substituted for Monterey Jack; use mild or medium cheddar to avoid the cheese breaking or separating.
- Shred block cheese by hand for best melting results instead of pre-shredded cheese.
- If your chorizo is very fatty, draining the fat prevents the dip from becoming greasy.
- Serve with tortilla chips or fresh vegetables for dipping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
