Slow Cooker Chorizo and Queso Rotel Dip Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 5 minutes
Servings:
8 Servings
Ingredients
  • 1 pound Mexican chorizo, casings removed
  • 1 (8-ounce) package cream cheese
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies, drained
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • ½ cup heavy cream
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • salt, to taste
  • pepper, to taste
  • ½ cup fresh tomatoes, diced, for garnish
  • 1 jalapeño, diced, for garnish
  • ¼ cup fresh cilantro, chopped, for garnish
  • 2 cups tortilla chips, for serving
Directions
  1. Preheat a skillet with a touch of oil to medium heat.
  2. Add chorizo to the skillet and brown until fully cooked, about 5 minutes.
  3. In a slow cooker, combine cooked chorizo, cream cheese, Rotel tomatoes, cheddar, Monterey jack, heavy cream, smoked paprika, cumin, salt, and pepper.
  4. Stir to combine.
  5. Cover and cook on low for 2 hours, stirring occasionally until melted and creamy.
  6. Break apart large pieces of chorizo with a wooden spoon or spatula, taste and adjust seasoning as needed.
  7. Transfer to a serving bowl.
  8. Top with fresh diced tomatoes and jalapeños, and garnish with chopped cilantro before serving hot with tortilla chips.