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18 servings, 2 Tbsp. (30 mL) each
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Serve with tortilla chips and cooked chorizo. Cut 1 lb. (450 g) chorizo into 1/2-inch-thick slices. Heat 1 Tbsp. oil in large skillet on medium heat. Add chorizo; cook 3 to 4 min. or until done, turning after 2 min.
We love the way this dish looks served in a cast iron skillet. But if you want to keep the dip warm, use a fondue pot or small slow cooker to serve the dip.
Substitute 1 drained can (4.5 fl oz./127 g) diced green chiles for the chopped jalapeño peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.