Velveeta Cheese Dip
This seriously delicious Velveeta cheese dip is made with Velveeta cheese, chorizo sausage, pico de gallo, and fresh cilantro.
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Fat 26
Carbs 13
Protein 20
Yield 8
Ingredients
- 2 tablespoons avocado oil
- 1 lb. ground chorizo
- 16 oz. original Velveeta cheese cubed
- 1 cup fresh pico de gallo ~about 8 oz.
- ½ cup sour cream
- ½ cup fresh cilantro chopped
Instructions
- Heat a large skillet over medium/high heat and add the avocado oil. Once the oil has warmed up, add the chorizo to the skillet. Cook for 7-8 minutes or until the chorizo is fully cooked through. Drain the oil from the chorizo and return to the skillet.
- Return the skillet to the stove over low/medium heat. Add the Velveeta to the pan and cook until the Velveeta melts. Next, fold in the pico de gallo, sour cream, and cilantro.
- Serve immediately with chips, vegetables, crackers, or whatever your heart desires.
Tips & Notes
- This dip is THICK! To thin it out add more pico with the juices, taco sauce, or a few tablespoons of whole milk.
- Serving this Velveeta cheese dip at a party? We recommend transferring it into a crockpot and keeping it on low during the duration of the time it is sitting out to prevent it from thickening too much.
- Pico typically has onions and cilantro in it. Salsa can be subbed for pico, but we would suggest an increase in the fresh cilantro from ½ cup to 1 cup.
- This dip would also be a great base for a burrito.
Watch it
Nutrition Facts
Calories: 371kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Fiber: 0.03g | Sugar: 8g