Patio Daddio Queso Dip

• 1 cup Chorizo, Chopped Fine
• 1 can (15 Oz) Chili Beans, Undrained (I Used Bush's)
• 1 package (16 Oz) Velveeta Mexican Mild, Cubed To 1/2"
• 3/4 cups Whole Milk
• 1 teaspoon New Mexico Chili Powder
• 1 teaspoon Your Favorite Hot Sauce

1. Brown the chorizo in a non-reactive skillet over medium-high heat.
2. Once its browned, add the beans and bring just to a simmer.
3. Reduce the heat to medium-low, add the cheese and let it melt.
4. Add the milk, chili powder and hot sauce, then bring back to a low simmer.
5. Reduce heat to low.
6. Mash the beans gently with a potato masher and stir to recombine.
7. Serve warm with tortilla chips and enjoy!
8. Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.

chorizo, chili beans, milk, new mexico

Taken from tastykitchen.com/recipes/appetizers-and-snacks/patio-daddio-queso-dip/ (may not work)