TAILGATING SPECIAL: CHORIZO QUESO DIP

Tailgating season is here and nothing gets the crowd going like this hot, melty Chorizo Queso Dip. With chorizo and smoked gouda bringing the bold flavors, the grill does the rest—turning it smoky, gooey and perfect for game day snacking.

• 12 oz. Mexican-style chorizo
• 10½ oz. cream of chicken soup
• 10 oz. Rotel Original diced tomatoes and chilies
• 1 tbsp. Loud Mouth WHOA THERE! BBQ Rub (available at your local Rocky’s Ace Hardware)
• 2 lb. Velveeta cheese, sliced 1” thick
• 1 lb. smoked gouda, sliced or shredded
• ¼ c. chopped cilantro (optional)

1. Prepare the grill for 2-zone, medium-heat cooking, 325°–375°F. Place a 12″ cast iron skillet or Dutch oven on the grill and preheat for 15 minutes.
2. Add the chorizo to the skillet and cook, breaking it into crumbles, until cooked through, 10–12 minutes. Transfer the chorizo to a plate lined with a paper towel to drain the grease.
3. Add the can of soup, Rotel with its juices and Loud Mouth WHOA THERE! BBQ Rub to the skillet, and bring to a simmer, 6–8 minutes.
4. Stir in the cheese and add the chorizo back to the skillet. Cook, with the skillet uncovered but the grill lid closed, until the cheese has melted and flavors have melded together, roughly 45 minutes, stirring 3–4 times.
5. Stir in the cilantro during the last 5 minutes of cooking and serve with tortilla chips.