CHORIZO, which is a spicy Mexican pork sausage that is cured but still needs to be cooked; is what gives this dip it’s distinct flavor.  Creamy, somewhat spicy, with bits of sausage and chilies,  makes this dip oh so good!  Great kept warm in a crock pot and served up with corn tortilla chips.  Serve it up during game time and watch this crowd-pleasing dip disappear!


1 lb. Mexican Chorizo sausages, casings removed
2 Tbsp. Vegetable oil
3 tbsp. Flour
2 1/2 – 3 cups whole Milk
1 (8 oz.) pkg. Cream cheese
1 cup Mozzarella or Mexican mozzarella, shredded
1 cup Mexican Cotija cheese, crumbled
1 cup Cheddar cheese
2 tsp. ground Cumin
1/4 – 1/2 tsp. Salt, to taste
1/4 tsp. Accent
2 (4 oz. cans) diced green Chiles

Heat the vegetable oil in a large skillet. Remove the Chorizo from its casing, crumble and fry them until completely cooked. Remove the Chorizo onto a paper towel to drain. Pour off all but 1 tablespoon  of grease.

NOTE:  Ground breakfast sausage or seasoned ground beef can also be an alternative for the Chorizo.  Just adjust your seasonings accordingly by adding some chili powder, paprika, and some garlic, all to taste.










Add the flour and stir to combine with the grease, stirring often over MEDIUM heat.










Slowly pour 2 cups of the milk in to the flour and whisk until combined. The mixture will start to thicken slightly. Add the cheeses, Cumin, salt, and Accent. Stir to combine and melt the cheese.




























If the mixture is still too thick for your liking, add more milk and stir to combine well, until you’ve reached your desired consistency.  Add the cans of diced green chilies and return the cooked Chorizo. Stir to combine well.  Give it a taste and adjust the seasonings, where needed.  Continue stirring until all the cheese has melted and the dip has come up to a slight boil.  SERVE immediately with your favorite or you can keep it in a small crock pot on the WARM setting.  Serve with tortilla chips.

NOTE: If you plan on serving this with tortilla chips, allow for the salt that is also on the chips, otherwise it could become too salty.



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