SPICY QUESO DIP RECIPE RECIPES

Steps:

• Start by rinsing and de-stemming the tomatoes, then roast them in a 400F oven for 15-20 minutes or until you need them.
• Finely chop 1/2 onion and 3 peeled garlic cloves.   Saute the onion in some oil over medium heat.  Once softened add the minced garlic and cook for 30-60 seconds. 
• Add the majority of the onion-garlic mixture to a blender.   I usually keep some of it in the saucepan so that there are chunks in the Queso but this is optional.
• Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan.  Melt over medium-low heat, stirring regularly.  Once it's all melted you can take a taste to get a sense of the salt level, adding more if necessary.
• Add the roasted tomatoes to the blender along with 3-4 chipotles in adobo (the onion-garlic mixture should already be in the blender).  I usually remove the stems and seeds from the chipotles.   Combine well.
• Add the blended tomato-chipotle mixture to the Queso and combine well.  And now take another taste!
• You can optionally add 1/2 teaspoon Mexican oregano and a pinch of cumin at this point.  You can also add more chipotles or some adobo sauce if you want more heat. 
• Serve immediately with plenty of tortilla chips.  
• Store leftovers in the fridge.  To reheat simply add the Queso to a saucepan along with a splash of water or milk and warm up over medium-low heat.

Steps:

• Crumble sausage and brown in skillet.
• Place Velveeta and Rotel into a crock pot and heat on high.
• Once sausage is browned, add it to the crock pot.
• Continue heating on high, stirring occasionally, until cheese has melted.
• Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
• This recipe works as a sauce as well.
• If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.