- 1lb Wampler’s Chorizo
- 14 oz Monterey Jack cheese – cubed or shredded
- 1 can of Rotel (I used the hot)
- 1 can black beans – drained and rinsed
- 1/2 of a red onion – chopped
- pinch of red pepper flake – optional
- 2 tablespoons all-purpose flour
- 1/2 to 1 cup whole milk – based on how thick you would like it
- Optional garnish – diced tomatoes, paprika, and jalapeno and cheese
- tortilla chips for serving
- In a large deep skillet brown the chorizo until cooked halfway, add in the red onion and continue to cook until softened slightly. Then add in the red pepper flake (if using), the Rotel (with the juices) and the drained black beans. Cook for about 5 minutes or until warmed through.
- Pour in the milk and cook until warmed about 3 minutes.
- Sprinkle in 1 tablespoon of flour, whisk gently to combine, cook for 2 minutes.
- One handful at a time add in the cheese, keep whisking and adding small amounts of cheese after each handful has melted until you have added all the cheese to the skillet. Once it starts to thicken, switch to a spoon to stir.
Note – if the mixture is not thickening or looks greasy (your cheese is separating), you need a little more flour. Add in the remaining flour and keep whisking, this should bring the cheese dip to the consistency you see in my photo.
- Chop desired toppings and garnish your cheese dip and you are ready to eat! I like to serve this dip with tortillas but some crunchy bread would be nice too!
If you would like to try the Wampler’s Farm Chorizo you’ll need to order online, it’s not on the supermarket shelves yet (at the time this blog post was written). But it will come packaged in dry ice and delivered right to your doorstep.
Keywords: Chorizo, cheese, dip, Southwest