Recipe by NavyBrat913
This is a wonderful queso style dip you can customize for desired spiciness--perfect for parties (I serve at superbowl parties). To make it extra special I serve in a hollowed out sourdough bread bowl. Preparing it in the slow cooker ensures it stays hot until needed, and you can actually keep any extra inside it to refill once you run out!
Top Review by DailyInspiration
This dip is really colorful and delicious. I used regular velveeta and hot Jimmy Dean sausage vs. chorizo because I find chorizo a bit too greasy. Loved the idea of the broccoli - makes you think it is low cal. Made this dish for the Tailgating tag, September, 2011.
- 1 lb Velveeta pepper jack cheese, cut into 1/2-inch cubes (regular Velveeta may be used to tone down the spiciness)
- 1 (14 1/2 ounce) canro*tel tomatoes and green chilies (mild or spicy)
- 1⁄4 lb browned chorizo sausage
- 1 cup diced broccoli, heated through but still crisp and green
- 1⁄4-1⁄2 cup salsa, of desired heat
- 1 -2 tablespoon hot sauce (optional)
- 1 dash garlic powder
- 1 sourdough loaf, hollowed out
Directions See How It's Made
- Add choice of Velveeta to your slow cooker, place on low heat. Once it starts to melt, add the minimum of remaining ingredients. Allow at least 30 minutes for the flavors to mingle together before adding extras to suit your own tastes.
- Prepare bread bowl shortly before serving--hollow out all but 1/2" of the interior bread (save the interior, cut the bread into cubes and serve WITH the dip). Fill bread bowl with dip, serve immediately with bread cubes, cut veggies, tortilla chips, pretzels, whatever you wish.
- Note: My mother prepares this with spinach rather than broccoli, and my brother doesn't use either. It's all about your preferences.
- Optional: You can substitute 1 (16 oz) can chili without beans *or* 1/4 lb browned ground beef to replace the chorizo.