3-Cheese, Chorizo and Beer Dip

Here is another losing dish I created for a cookoff. I knew if I incorporated cheese, pork and beer into a dish I would win....not so. People thought my dish had a sweetness to it which I think confused their taste buds. I thought it had layers of flavor and a richness not found in the competition. The one part of my dip that I wish i could change was the use of Velveeta. That "cheese" has such a plastic taste but I knew the trans fat in it would keep it from turning into a brick. The other ingredients worked really well in the dish but my co-worker's tastebuds didn't appreciate it as much as I did. Hopefully you will enjoy it much more than they did.

3-Cheese Chorizo and Beer Dip

Serves 10

1 large Pkg. of Velveeta, cubed

1 pkg. of Cream Cheese, cubed

1 pkg. of shredded Cheddar Cheese

1 bottle of Corona beer

1/4 C. of Chorizo sausage

1 Jalapeno, seeded and diced

1/2 of Purple Onion, diced

1/2 of Red Bell Pepper

1 clove of Garlic, minced

1 tsp. of Cumin

1 tsp. of Chili Powder

dash of Cinnamon

- In a small saute pan, cook chorizo sausage until done

- Add jalapeno, onion, bell pepper, and garlic. Saute until they are translucent

- In a large non-stick saucepan, slowly simmer all ingredients together

- Allow all cheese to completely melt and flavors to meld

- Pour into a serving bowl and top with chopped green onions or cilantro

- Serve warm with tortilla chips or pretzels