recipe / #cheesedip

Chorizo Cheese Dip

Makes 1 1/2 quarts

1 pound Fantasma's Finest Chorizo

1 pound processed cheese food (such as Velveeta TM), cut into 1-inch cubes

1 (8-ounce) can tomatoes and onions (such as Rotel TM), drained

1/2 of a (4-ounce) can Hatch green chiles, reserve 1 tablespoon for garnish

1 teaspoon cumin powder

Tortilla chips or items for dipping

Crumble the chorizo into a 12-inch skillet and cook over medium heat for 5 minutes, occasionally using a spatula to break up the meat. Drain the fat off the chorizo and place 3/4 quarters of the pound into a 1 1/2-quart slow cooker, reserving the rest for garnish. Add cheese, tomatoes, chiles and cumin to the slow cooker insert and cook covered on high for 1 1/2-2 hours. Garnish cheese dip with remaining chorizo and chiles. Serve with tortilla chips.