How to make it
Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step, leaving a couple tablespoons of fat in the pan.
Add the diced tomatoes with green chiles, Lee Kum Kee Minced Garlic and Lee Kum Kee Sriracha Chili Sauce to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
Pour the evaporated milk into the skillet and stir and cook until heated through. Lower the heat and begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful. Mix in Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs).
Once all the cheese has melted into the dip, turn the heat off. Top with some Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with sliced green onion. Serve with tortilla chips. Enjoy!