#ad Looking for your new favorite spring party app? This dip gets an extra-cheesy boost from @Campbells Cheddar Cheese Soup. Ingredients: -19 oz. chorizo -1 (8-oz.) package cream cheese, room temperature -1 cup sour cream -1 (10.5-oz.) can Campbell’s® Condensed Cheddar Cheese Soup -1 (15.25-oz) can corn, drained -1 (4-oz.) can chopped green chiles -½ cup fresh jalapeno peppers, diced -4 green onions, sliced -1 tsp. kosher salt -½ tsp. freshly ground black pepper -Cayenne pepper, to taste -Cheddar cheese, shredded Directions: -Preheat the oven to 425° F. -Place chorizo, without casing, in a dry pan over medium heat until it starts to sizzle. Use a spoon or spatula to break up chorizo as it cooks. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat and drain the grease. -Combine cream cheese, sour cream, Campbell’s® Condensed Cheddar Cheese Soup, corn, cooked chorizo, chiles, jalapeño peppers, half of the green onions, salt, and pepper; mix until thoroughly combined. Transfer into a 9x13 baking dish and smooth out the top. -Top with shredded Cheddar and cayenne. -Place the baking dish on a sheet pan and bake until the cheese is melted and the dip is bubbling around the outside, about 20 minutes. -Sprinkle the rest of the green onions over top before serving.