Chorizo Queso Dip Recipe

Recipesfull introduces to you: Slow Cooker Recipes. (Chorizo Queso Dip Recipe). When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Brief

Prep 5 mins

Cook: 1hr30 mins

Total: 1hr35 mins

Servings: 16

Yield: 16 servings

Chorizo Queso Dip Recipe

Ingredients

10 ounces bulk chorizo sausage

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

drained

1 (8 ounce) package cream cheese

cubed

1 (8 ounce) package processed cheese (such as Velveeta®)

cubed

Cuban Ropa Vieja

Tips

Directions

Step 1

Cook and stir chorizo sausage in a skillet over medium heat until cooked completely 5 to 7 minutes; drain and transfer to a slow cooker.

Step 2

Stir diced tomatoes cream cheese and processed cheese in with the chorizo.

Step 3

Cook on Low until cheese is melted stirring occasionally 1 1/2 to 2 hours.

Nutritional Information

Chorizo Queso Dip Recipe

Servings Per Recipe:16

Calories: 178.3

% Daily Value *

Protein: 8g 16%

Carbohydrates: 2.4g 1%

Dietary Fiber: 0.2g 1%

Sugars: 1.1g

Fat: 15.2g 23%

Saturated Fat: 7.7g 39%

Cholesterol: 42.2mg 14%

Vitamin A Iu: 363.2IU 7%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 8%

Vitamin C: 1.1mg 2%

Folate: 4.7mcg 1%

Calcium: 95.9mg 10%

Iron: 0.6mg 3%

Magnesium: 10.3mg 4%

Potassium: 146.6mg 4%

Sodium: 507.5mg 20%

Thiamin: 0.1mg 12%

Calories From Fat: 136.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.