Best Easy Crockpot Queso Football Dip with Chorizo

Ingredients

• 2 cups shredded sharp cheddar cheese
• 1 cup cream cheese, softened
• 1 cup pepper jack cheese, shredded
• 1 pound chorizo sausage, casing removed
• 1 small onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1 can (10 oz) diced tomatoes with green chilies
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, cook the chorizo until browned, about 5-7 minutes.
2. Once browned, drain any excess grease and transfer the chorizo to the crockpot.
3. Add the chopped onion, jalapeño, diced tomatoes (with juices), cream cheese, cheddar cheese, and pepper jack to the crockpot.
4. Pour in the milk and stir to combine all ingredients evenly.
5. Sprinkle in the garlic powder, cumin, and season with salt and pepper. Mix again to ensure the spices are evenly distributed.
6. Cover the crockpot and cook on low for 2-3 hours, or until the cheeses are melted and the dip is creamy.
7. Once done, taste and adjust seasonings as necessary, adding more salt, pepper, or spices to your liking. Serve warm with tortilla chips or fresh veggies.

Nutrition