Patio Daddio Queso Dip

Patio Daddio Queso Dip


  • 1 can (15 oz) Chili beans, undrained (I used Bush's)
  • 1 teaspoon New Mexico chili powder
  • 14 ounces chorizo
  • 1 teaspoon Your favorite hot sauce
  • 16 ounces Velveeta® Mexican Mild, cubed to ½”
  • 3/4 cup Whole milk


  1. Brown the chorizo in a non-reactive skillet over medium-high heat.
  2. Add the beans and bring just to a simmer.
  3. Reduce the heat to medium-low, add the cheese and let it melt.
  4. Add the milk, chili powder and hot sauce, then bring back to a low simmer.
  5. Reduce heat to low.
  6. Mash the beans gently with a potato masher and stir to recombine.
  7. Serve warm with tortilla chips and enjoy!
  8. Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.

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