Recipe: Spicy Chorizo Queso Dip

Being at the lake, combined with football season, calls for a spread of food in our house. Just as the seasons change, so do our go-to menus and recipes. We have "lake" menus for entertaining, laying low with friends and just relaxed family time. In the summer our dips are light and easy to pack for a day on the lake. In the winter they are warm and best from the oven - or in this dip's case - from the skillet.

INGREDIENTS:

• 8 oz of cream cheese
• 16 oz block of cheese
• 1 lb of chorizo
• 1/4 cup of 2% milk
• 1/2 teaspoon of garlic salt
• 1 can of Mexicorn
• 2 cans of Rotel
• Scoops or crusty bread for dipping

DIRECTIONS:

Cut the cheese into small cubes and set aside. Remove chorizo from casing, and brown in a skillet. Drain well. Reduce to medium heat, adding cheeses, milk, and garlic salt. Cook and stir 8-10 minutes, or until well blended. Drain corn and rotel, adding both to the mixture. Cook five minutes and serve from the skillet.