There's nothing like being a kid in the summer. I think back to playing outside for hours, riding my bike until dark, and pool parties galore. One year long ago, I was out of school for the summer and went to a pool party where I had the best meaty, spicy, creamy cheese dip of my life! I loved it so much, my mom got the recipe from the host. About 20 years later, that recipe is still in our family and has been a staple for parties and summer get togethers ever since. I've turned up the volume a bit on the recipe, making it a little more zesty and fun! This is the perfect Memorial Day weekend or go-to summer party recipe!
SEE THE VIDEO HERE!!!
Grocery List:
1 lb chorizo
1 10 oz can Rotel
1 15 oz can chili no beans
1 15 oz can ranch style beans
1 large package Velveeta cheese
1 cup heavy whipping cream
Directions:
In a large pot or dutch oven, cook the chorizo over medium heat until done, breaking up the meat into small pieces as it cooks. Drain the fat from the pot.
Pour in the Rotel, chili, ranch style beans, and stir together. Cube the Velveeta and add to the pot. Stir everything together until melted.
Add the heavy whipping cream and stir to combine. Let the dip heat completely and serve with tortilla chips.
CHEERS TO HAPPY EATING!!
