Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chorizo Queso Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer, Dip
  • Method: Stovetop
  • Cuisine: Tex-Mex, Mexican-Inspired

Description

This Creamy Chorizo Queso Dip is the ultimate party appetizer! Spicy chorizo, melted cheese, and a touch of heat come together in this rich and creamy dip. Serve it with tortilla chips, warm tortillas, or fresh veggies for a crowd-pleasing snack!


Ingredients

Units Scale
  • 8 oz spicy chorizo (or mild, if preferred)
  • 1 tablespoon butter (if needed)
  • 1/2 small onion, diced
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 2 cloves garlic, minced
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 (12 oz) can evaporated milk (for extra creaminess)
  • 16 oz Velveeta cheese, cubed
  • 1 cup shredded pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)
  • 1 tablespoon hot sauce (optional)
  • 1/4 cup chopped fresh cilantro

For Serving:

  • Tortilla chips
  • Sliced jalapeños
  • Chopped green onions

Instructions

  • Cook the Chorizo:
    • In a large skillet over medium heat, cook the chorizo until browned and fully cooked (5-6 minutes). Drain excess grease if needed.
  • Sauté the Aromatics:
    • Add diced onion and jalapeño to the skillet and cook for 2-3 minutes until softened.
    • Stir in garlic, Rotel, smoked paprika, and cumin. Cook for 1 minute until fragrant.
  • Melt the Cheese:
    • Reduce heat to low and stir in evaporated milk.
    • Add Velveeta cubes, stirring until melted and smooth.
    • Gradually mix in pepper jack and cheddar cheese until fully incorporated.
  • Finish & Serve:
    • Stir in red pepper flakes, hot sauce (if using), and fresh cilantro.
    • Transfer to a serving dish or a slow cooker set to “warm.”
    • Garnish with sliced jalapeños and chopped green onions.
    • Serve immediately with tortilla chips!

Notes

  • Want a smoky flavor? Use fire-roasted tomatoes instead of Rotel.
  • Make it meatless? Swap chorizo for black beans or sautéed mushrooms.
  • Keep it warm? Serve in a small slow cooker on the “keep warm” setting.
  • Want it thinner? Stir in a little more evaporated milk to reach your desired consistency.

Nutrition

  • Calories: 280
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 45mg