>> Saturday, February 4, 2012
1 12 oz. package low-fat Velveeta cheese
1 10 oz. can Ro-Tel, or canned chopped tomatoes with onions and peppers
1 tsp. hot sauce
1/2 pound fresh chorizo
Remove the skin from the chorizo and cook in a frying pan until soft and crumbly, but not browned. Remove from heat and drain fat. Open Ro-Tel and drain off juice. Dice cheese.
If using a crock pot, dump all ingredients into the crock pot and heat on high, stirring occasionally until thick and creamy. Serve warm (a crockpot on low will keep the dip warm for an entire Superbowl game).
Makes 3-4 cups dip.