Queso Dip

So I admit this recipe totally is not one of my usual. I used a highly processed food item to make this dish but as everyone at the block party claims it was so worth it. This was very easy to make and it was gone in ten minutes at the party. This was yet another of the dishes that I took that knocked the socks off of everyone and had people asking for the recipe. The flavors were blended together perfectly. The dip did get spicier the longer I cooked it (I started it about 2 1/2 hours before the party so the flavors would blend together). You'll want to give this dish a try at your next party.

Queso Dip
by Norah

32 oz. package of Velveeta, cut into one inch cubes
2 can Rotel tomatoes (you choice of which one I used mild)
1/2 cup dried minced onions
1 roll of Mexican pork Chorizo

Mix dried onions with about 3 tablespoons of water. Let set in bowl. (You may need less or more water. Start with 1 tablespoon and keep adding water until the onions stop soaking up the water.)

In dutch oven, over medium high heat, cook the chorizo (cook just like ground beef) until no longer pink about 7-8 minutes.

Add the velveeta, 3-4 cubes at a time, to the chorizo. Once the velveeta has melted add one can of Rotel, juices and all. Stir until combined. Add the onions and the other can of Rotel. Stir until combined. Turn heat to low and stir every few minutes. Let simmer for about 30 minutes, longer to let flavors combine. You can also move the dip to a crockpot and set at low for about 2 hours. Serve with chips.