Patio Daddio Queso Dip Recipe

Once the chorizo is browned, add the 15 oz chili beans to the skillet and bring the mixture to a gentle simmer.

Reduce the heat to medium-low, then stir in the 16 ounces of Mexican mild cheese. Let it melt slowly, stirring occasionally, until smooth and creamy.

Pour in the 3/4 cup milk, 1 teaspoon New Mexico chili powder, and 1 teaspoon hot sauce. Bring the dip back to a low simmer, then reduce the heat to low.

Using a potato masher, gently mash some of the beans directly in the skillet. Stir everything together to recombine; this helps thicken the dip and gives it a nice texture.