Chorizo Mushroom Queso Dip

1. 1

   Heat the EVOO in a small skillet over medium-high heat.

2. 2

   Dice and brown the Spanish chorizo to render the fat, or remove the casing of fresh Mexican chorizo, then brown and crumble.

3. 3

   Preheat the broiler.

4. 4

   Add the mushroom caps to the skillet and cook with the sausage until just tender, 6 to 7 minutes.

5. 5

   Transfer to a small casserole or baking dish, top with the cheese, and place under the broiler until bubbly, 1 to 2 minutes.

6. 6

   Top with the scallions and serve with chips for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.