2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
Instructions
Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
Cook on low, stirring occasionally, until melted.
Serve with corn chips.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/amyes-smoky-cheese-dip/