Spicy Rotel Dip
Classic rotel dip, but upgraded! Made spicy with chorizo and plenty of spices.
Ingredients
- 12 ounces chorizo
- 16 ounces Velveeta cheese
- 10.5 ounces diced tomatoes with green chilies, such as Rotel, 1 can
- 1/2 tablespoon taco seasoning
Instructions
- Heat a large skillet over medium-high heat. Add chorizo and cook, crumbling the meat as you stir. Once the chorizo is cooked through, transfer it to a paper towel lined plate to drain.
- Stovetop: To a large saucepan, add all of the ingredients and heat over medium heat. Stir occasionally while the Velveeta melts.
- Slow Cooker: Add cooked chorizo and the remaining ingredients to the slow cooker. Heat on low heat for 2-3 hours, until it is melted and creamy.
- Serve warm with tortilla chips!
Notes
Microwave Instructions: If you're in a pinch, you can use the microwave to melt the Velveeta, I recommend microwaving in 30 second intervals and stirring each time to keep it from scorching.
Velveeta Substitute: Instead of the Velveeta, you're welcome to substitute 8 ounces cream cheese and 1-1.5 cup of shredded cheddar cheese.
Serving: 1, Calories: 169kcal, Carbohydrates: 6g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Cholesterol: 34mg, Sodium: 611mg, Potassium: 177mg, Fiber: 0.3g, Sugar: 4g, Vitamin A: 511IU, Vitamin C: 2mg, Calcium: 225mg, Iron: 1mg
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