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Here’s a vegetarian version of my original queso dip recipe with a vegetarian soy chorizo product substituted for the original Italian sausage.  In the interest of full disclosure, I don’t actually measure the spices.  So vary the guidelines below to your taste.  As is, this is a fairly spicy hot recipe.  However it was always well received at work with repeat requests.

1 pound Clancy’s CheeseMelt (ALDI) or similar vegetarian cheese

1 package (12 oz) Trader Joe’s Soy Chorizo or similar vegetarian product

1 – 10 or 14 ounce can diced tomatoes with green chilies

1 tablespoon cumin

1/2 teaspoon black pepper

1 tablespoon dried parsley

1 tablespoon dried basil

1 teaspoon oregano

2 teaspoons crushed red peppers

4-8 tablespoons olive oil, or oil of your choice

1 medium diced onion

Add 4 tablespoons oil, oregano, crushed red peppers, basil, black pepper, parsley, onions to a skillet.  Heat and stir for about 2 minutes over medium heat to flavor the oil with the spices.  Remove the soy chorizo from the plastic casing.  Add soy chorizo to the skillet and continue to cook for about 5 more minutes, stirring occasionally, until done (see package directions.)  While cooking, add additional oil as needed to keep the soy chorizo from drying out.

Cut the cheese into 1 inch cubes while the soy chorizo is cooking.  Add the cubes to a large microwave safe bowl.  Melt the cheese in the microwave for about 2 minutes.  Remove and stir.  Return to the microwave, reheat and stir as needed until the cheese is soft and fluid.

Add the cumin and diced tomatoes with chilies to the melted cheese.  Add the cooked soy chorizo and spices.  Deglaze the skillet with wine or water and add to the cheese mixture.  Stir together.  Heat the final mixture in the microwave as needed.

That’s it.  The final product tends to be a little too thick for easy dipping.  Spoon over tortilla chips and go at it slowly at first.  Your mouth will be hit with a progression of different flavors ending with the heat.