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Instructions:
Remove casing from the soy chorizo and cook thoroughly in a non-stick skillet over medium heat until completely heated through and slightly crisped, 5 to 6 minutes. Transfer ½ cup of the chorizo crumbles to a plate & set aside.
To the skillet, add the onion, jalapeño, and garlic. Continue to cook, stirring often, until the onion is translucent, 2 to 3 minutes. Reduce the heat to medium-low.
Meanwhile, place the cheese shreds into a blender with the milk, and ancho and chipotle chili powder. Blend until smooth. Place the cheese in the skillet, whisking until fully incorporated. Continue to whisk, until the cheese sauce is heated through, 3 to 4 minutes. Taste and adjust seasonings, adding salt if necessary.
Transfer the dip to a serving dish. Garnish with the reserved soyrizo, pickled jalapeños, pico de gallo and fresh cilantro, and serve with tortilla chips or warmed tortillas and enjoy!