Queso Dip with Chorizo, Grilled Onions & Peppers

Name: Queso Dip with Chorizo, Grilled Onions & Peppers
Prep time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1 Tbsp. olive oil, divided; 6 oz. Mexican chorizo (about 2 links), casings removed; 2 Tbsp. flour; 1 cup whole milk; ¼ tsp. ground cumin; ⅛ tsp. ground nutmeg; 2 cups shredded Mexican cheese blend; ½ Vidalia onion, cut into 1/2-inch-thick slices; 1 red pepper, cut into 1/2-inch-wide strips; 3 green onions, chopped, divided; ¼ tsp. paprika; WHEAT THINS Original Snacks

This hot and cheesy dip will add a delicious touch to your south of the border fiesta! This hearty party dip includes chorizo sausage grilled fresh vegetables.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings, about 2 Tbsp. dip and 16 WHEAT THINS each.

Ingredient list

1 Tbsp. plus 1 tsp. olive oil, divided
6 oz. fresh Mexican chorizo (about 2 links), casings removed
2 Tbsp. flour
1 cup whole milk
¼ tsp. ground cumin
⅛ tsp. EACH freshly ground black pepper and ground nutmeg
2 cups shredded Mexican cheese blend
½ Vidalia onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-wide strips
3 green onions, chopped, divided
¼ tsp. paprika
WHEAT THINS Original Snacks

Directions

Heat 1 Tbsp. oil in large saucepan on medium-high heat. Add crumbled chorizo; cook 5 min. or until done, stirring frequently. Add flour; cook and stir 1 min.

Add milk gradually, mixing well after each addition. Add cumin, black pepper and nutmeg; mix well. Cook on medium heat 2 to 3 min. or until thickened, stirring constantly.

Add cheese; cook and stir 2 to 3 min. or until completely melted. Remove from heat; cover to keep warm.

Heat cast-iron griddle or grill pan on high heat. Brush Vidalia onions and red peppers with remaining oil; grill 2 to 3 min. on each side or until lightly charred on both sides. Transfer to cutting board.

Chop grilled vegetables coarsely. Add to chorizo mixture along with 3 Tbsp. green onions; mix well. Spoon into serving container; sprinkle with paprika and remaining green onions.

Serve with WHEAT THINS.

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