Let's whip it up
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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.
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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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