Cowboy Cheese Dip
Cowboy Cheese Dip is a warm, cheesy delight combining savory chorizo, creamy cheeses, and zesty tomatoes, perfect for any gathering.
Ingredients
Main Ingredients
- 1 pound chorizo sausage Savory and flavorful sausage.
- 10 ounces canned Rotel tomatoes with green chilies Adds zest and spiciness.
- 1 cup pepper jack cheese, shredded Adds creaminess and spice.
- 16 ounces Velveeta cheese, cubed Melts easily for a creamy texture.
- 1/2 cup milk Helps to achieve desired consistency.
- 1 cup black beans, drained and rinsed Adds protein and texture.
- 1 cup corn, fresh, canned, or frozen For sweetness and crunch.
- 1/4 cup cilantro, minced and divided Herb for freshness.
- 2 to 3 tablespoons lime juice, fresh squeezed Enhances flavor.
- 1 whole avocado, sliced for garnish Adds creaminess on top.
- optional ground cayenne pepper For extra heat, adjust to taste.
Instructions
Cooking
- Add chorizo to a large skillet over medium to medium-high heat. Cook for 4 to 5 minutes or until browned, breaking it up with a wooden spoon. Drain excess grease.
- Lower the heat to medium-low and add tomatoes, Velveeta, pepper jack cheese, and milk, stirring to blend.
- Stir in black beans, corn, cilantro, and lime juice. Simmer for 2 to 3 minutes until warm. Adjust spice with ground cayenne pepper if desired.
- For garnish, reserve some black beans, corn, cilantro, and avocado. Serve warm with tortilla chips.
Slow Cooker Method
- Sauté chorizo, then transfer to a slow cooker with remaining ingredients except cilantro and avocado.
- Cook on low for 1 to 2 hours, stirring occasionally until warmed and cheesy. Add cilantro before serving.
Notes
Use fresh ingredients when possible for the best flavor. If you prefer a thicker dip, reduce the milk or add more cheese. This dip can also be made a day ahead, which enhances the flavors.