This is another one of those classic snacks that I would enjoy while growing up and even into college and beyond. I’m talking of course of that classic Tex Mex dish: Queso Dip. Of course the way I always made it usually involved a brick of fake cheese, cheap salsa and a crock pot. Over the years, I experimented with other ingredients to make it even better. I first started with plain ground beef but it didn’t really do all that much for the flavor. I finally tried using chorizo and it really made all the difference. When I first switched to a paleo way of eating back in 2010, dairy was of course off the menu completely. So it has been years since I’ve been able to indulge in a recipe such as this. Now with further research out there showing that grass fed, full fat dairy isn’t nearly as harmful as once thought. So I figured this would be a perfect time to try and replicate the queso dip using high quality ingredients instead of the processed junk. I thought it would be difficult at first but it turns out, it’s really quite simple. And once it’s done, you can transfer it to a crock pot to keep warm or even to bring to any party you may attend.
- Brown chorizo in a large skillet over medium heat.
- While chorizo is browning, melt butter in a large heavy bottomed pot, and sauté onions over medium heat until tender.
- Whisk in arrowroot powder until evenly combined and cook an additional 2 minutes.
- Gradually stir in milk and cook until mixture thickens and comes to a boil.
- Add cheese, salt and pepper and stir until cheese is melted. Turn heat down to low.
- Remove chorizo from skillet and drain.
- Add chorizo, Pico De Gallo and jalapeños to the cheese mixture and stir to combine. Keep warm on the stove until ready to serve or transfer to a crock pot if brining dip to a party.
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