This cheesy hot dip takes melted cheese to a whole new level with spicy mix-ins that give this dish its robust flavor. Serve with tortilla chips for a truly authentic experience.
For the pico de gallo salsa, mix the diced tomatoes, minced onion, jalapeño and cilantro to combine. Reserve.
In a sauté pan over medium-high heat, cook chorizo for 1 minute.
Add onions to pan and cook until translucent.
Remove chorizo and onion mixture from pan. Reserve.
Add beer to pan and bring to simmer.
Reduce to medium-low heat. Gradually add shredded Monterey Jack cheese and shredded Cheddar cheese to pan. Whisk to incorporate. Let each addition of cheese melt before adding more cheese.
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