6tablespoonsAll Purpose Flour(regular or gluten-free measure-for-measure flour blend)
2 15-ounce cansDiced Tomatoes, drained
2Chipotle Peppers in Adobo Sauceslit vertically and seeds scraped out
1tablespoonAdobo Sauce(from the can of chipotle peppers)
1cupfinely grated Sharp Cheddar Cheese
1cupfinely grated Monterey Jack Cheese
1cupfinely grated Colby Cheese
In a skillet over medium heat, cook the chorizo, stirring often until it is fully cooked (5-10 minutes). Remove the chorizo from the pan and allow it to drain on two paper towels with an additional paper towel on top.
In a large, heavy saucepan melt the butter over medium-high heat. Add the onions and garlic and sauté until onions become translucent (4 minutes).
Sprinkle with the flour, stir to fully combine, and cook over medium heat until it begins to turn golden (3 minutes).
Add the tomatoes, chipotle peppers, adobo sauce and cream cheese. Stir constantly to combine and melt the cream cheese.
Add the cumin and three types of grated cheese; stir until the cheese had melted. Allow the mixture to begin to simmer.
Lower the heat and using an immersion blender, blend the dip to be semi-chunky or smooth (your preference). Stir in the drained chorizo. Hot sauce or salt may be added to taste.
Serve immediately. Dip best served in a small slow cooker or chafing dish to keep the dip warm.
Grate Your Own CheeseIt will have better flavor and melt more smoothly than store bought pre-grated cheese.