Spicy Mexican chorizo meets creamy melted cheese in this irresistible queso dip recipe that's perfect for parties, game day, or anytime you're craving a warm, flavorful appetizer. I've never met a Mexican style queso dip I didnt love and I knew I had to make this for an upcoming party. I recipe tested this dip 4 times until I found a combination that worked perfectly.

Let me share why chorizo queso dip is absolutely irresistible:
- The rich combination of melted cheese and spicy chorizo creates an addictively savory flavor that hits all the right taste buds
- It's perfect for any gathering - from game day parties to casual get-togethers, everyone gathers around this warm, inviting dip
- The contrast of textures is amazing - creamy, melted cheese meets slightly crispy bits of chorizo, creating a satisfying mouthfeel
- It's incredibly versatile - tastes great with tortilla chips, bread, vegetables, or even as a topping for tacos and baked potatoes
- Unlike plain cheese dips, the chorizo adds a depth of flavor with its blend of paprika, garlic, and other spices that infuse into the cheese
Ingredients needed for this queso dip
- Mexican chorizo
- pepper jack cheese
- Cheddar Cheese
- Monterey jack cheese
- All purpose flour
- Jalapeños
- Whole Milk
- Heavy Cream
- Sweet onion
- Cumin
- Red pepper flakes
- Salt and pepper

Hot tips for making a perfect cheese sauce
- Always use low to medium heat
- Add cheese gradually, not all at once
- Remove from heat before adding cheese
- Grate cheese while cold but let it come to room temperature
- Avoid pre-shredded cheese (it contains anti-caking agents)
- Do NOT let the sauce boil
What to do if your queso cheese sauce breaks
Immediate Fixes:
- Whisk vigorously over low heat - sometimes this alone can re-emulsify the sauce
- Add a splash of warm milk or cream (1-2 tablespoons at a time) while whisking
- Add a small amount of hot water (start with 1 tablespoon) and whisk until smooth
For More Stubborn Breaks:
- Create a new roux:
- In a separate pan, melt 1 tablespoon butter
- Whisk in 1 tablespoon flour
- Cook for 1 minute
- Slowly whisk in your broken sauce
Alternative Method:
- Blend 1-2 teaspoons of cornstarch with cold water
- Whisk this slurry into your warm broken sauce
- Heat gently while stirring until it comes back together

How to make this meaty cheese dip
- Cook the chorizo in a large skillet until fully cooked through, about 5 minutes.
- Once the chorizo is fully cooked, put it on a paper-towel lined plate. Remove most of the oil from the skillet, leaving behind about 1-2 tablespoons of oil from the chorizo. To the skillet, add diced onion, cumin, salt, pepper, red pepper flakes and the jalapeño. Cook for 5 minutes or until translucent.

- To the onions and jalapeños, add the flour and whisk to combine it with the veggies. Let this cook for about 1-2 minutes. Slowly pour in the milk, continually whisking.
- Cook this on low heat for 5 minutes, continually whisking or until the mixture has thickened.
- Add the shredded cheese in increments, stirring it in as you go and it has melted.

- Add back in ¾'s of the chorizo, leaving the rest for garnish. Taste and add extra salt and pepper if needed.

- Garnish with the leftover chorizo and jalapeno slices. Serve immediately with chips or warm tortillas.
Variations and substitutions for this queso chorizo dip
Meat Substitutions:
- Soyrizo for a vegetarian version that maintains the spicy flavor profile
- Ground turkey or chicken seasoned with paprika and chili for a lighter option
- Plant-based meat alternatives seasoned with traditional chorizo spices
Cheese Variations:
- Mix of Oaxaca and Chihuahua cheese for authentic Mexican flavors
- Velveeta or American cheese for a classic American twist
- Smoked gouda to add depth and complexity
- Dairy-free cheese alternatives for a vegan version
Add-ins and Toppings:
- Diced poblanos or green chiles for extra heat
- Caramelized onions for sweetness
- Roasted corn kernels for texture and sweetness
- Black beans for added protein and heartiness
- Rotel for an extra tomato and spice kick
- Cilantro and diced tomatoes for extra acidity
- Pickled jalapeños for tangy heat
- Crumbled queso fresco on top for contrast
Base Variations:
- Add cream cheese for extra thickness
- Mix in Greek yogurt for tanginess and protein
- Incorporate beer for depth (like in beer cheese dip)
- Use Mexican crema for authentic flavor
- Add green chiles for New Mexico style
Seasoning Twists:
- Chipotle peppers in adobo for smokiness
- Taco seasoning for ease and familiar flavor
- Smoked paprika and oregano for traditional Mexican spices
- Cajun seasoning for a fusion twist
- Ranch seasoning mix for an American fusion

Storage instructions for this queso dip with chorizo
Refrigerator Storage:
- Let the dip cool completely before storing.
- Transfer to an airtight container or tightly cover with plastic wrap.
- Store in refrigerator for up to 4-5 days.
- Keep away from strong-smelling foods as cheese can absorb odors.
Reheating Tips:
- Microwave in 30-second intervals, stirring between each to prevent hot spots.
- Add a splash of milk or cream while reheating to restore creamy consistency.
- Heat over low heat on stovetop, stirring frequently to prevent scorching.
- The oils may separate during storage - this is normal and will reincorporate when heated.
Freezing Guidelines:
- Not recommended for freezing as cheese-based dips can become grainy.
- The texture will likely change significantly after thawing.
Safety Notes:
- Don't leave at room temperature for more than 2 hours
- If the dip has been left out longer, discard it
- Watch for signs of spoilage like mold, off-odors, or unusual texture
- Store in smaller portions if you plan to reheat only a portion at a time

Check out these other appetizer recipes
Chorizo Queso Dip
Spicy Mexican chorizo meets creamy melted cheese in this irresistible queso dip recipe that's perfect for parties, game day, or anytime you're craving a warm, flavorful appetizer.
Servings: 8
Calories: 204kcal
Ingredients
- 1 lb ground chorizo
- 1 cup whole milk
- 2 tablespoon all purpose flour
- 8 oz. freshly shredded pepper jack cheese
- 4 oz freshly shredded monterey jack cheese
- 4 oz freshly shredded white cheddar cheese
- 1 medium yellow onion diced
- 1 jalapeño de-seeded and diced
- ½ teaspoon of ground cumin
- ¼ teaspoon of red pepper flakes
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- Extra jalapeño for garnish
Instructions
- Cook the chorizo in a large skillet until fully cooked through, about 5 minutes.
- Once the chorizo is fully cooked, put it on a paper-towel lined plate. Remove most of the oil from the skillet, leaving behind about 1-2 tablespoons of oil from the chorizo. To the skillet, add diced onion, cumin, salt, pepper, red pepper flakes and the jalapeño. Cook for 5 minutes or until translucent.
- To the onions and jalapeños, add the flour and whisk to combine it with the veggies. Let this cook for about 1-2 minutes. Slowly pour in the milk, continually whisking.
- Cook this on low heat for 5 minutes, continually whisking or until the mixture has thickened.
- Add the shredded cheese in increments, stirring it in as you go and it has melted. Add back in ¾'a of the chorizo, leaving the rest for garnish. Taste and add extra salt and pepper if needed.
- Garnish with the leftover chorizo and jalapeno slices. Serve immediately with chips or warm tortillas.
Notes
What to do if your queso cheese sauce breaks
Immediate Fixes:- Whisk vigorously over low heat - sometimes this alone can re-emulsify the sauce
- Add a splash of warm milk or cream (1-2 tablespoons at a time) while whisking
- Add a small amount of hot water (start with 1 tablespoon) and whisk until smooth
- Create a new roux:
- In a separate pan, melt 1 tablespoon butter
- Whisk in 1 tablespoon flour
- Cook for 1 minute
- Slowly whisk in your broken sauce
- Blend 1-2 teaspoons of cornstarch with cold water
- Whisk this slurry into your warm broken sauce
- Heat gently while stirring until it comes back together
Variations and substitutions for this queso chorizo dip
Meat Substitutions:- Soyrizo for a vegetarian version that maintains the spicy flavor profile
- Ground turkey or chicken seasoned with paprika and chili for a lighter option
- Plant-based meat alternatives seasoned with traditional chorizo spices
- Mix of Oaxaca and Chihuahua cheese for authentic Mexican flavors
- Velveeta for a cheesy twist
- Smoked gouda to add depth and complexity
- Dairy-free cheese alternatives for a vegan version
- Blend of cheddar and Monterey jack for a classic American twist
- Diced poblanos or green chiles for extra heat
- Caramelized onions for sweetness
- Roasted corn kernels for texture and sweetness
- Black beans for added protein and heartiness
- Rotel for an extra tomato and spice kick
- Pickled jalapeños for tangy heat
- Crumbled queso fresco on top for contrast
- Add cream cheese for extra thickness
- Mix in Greek yogurt for tanginess and protein
- Incorporate beer for depth (like in beer cheese dip)
- Use Mexican crema for authentic flavor
- Add green chiles for New Mexico style
- Chipotle peppers in adobo for smokiness
- Taco seasoning for ease and familiar flavor
- Cumin and oregano for traditional Mexican spices
- Cajun seasoning for a fusion twist
- Ranch seasoning mix for an American fusion
Storage instructions for this queso dip with chorizo
Refrigerator Storage:- Let the dip cool completely before storing
- Transfer to an airtight container or tightly cover with plastic wrap
- Store in refrigerator for up to 4-5 days
- Keep away from strong-smelling foods as cheese can absorb odors
- Microwave in 30-second intervals, stirring between each to prevent hot spots
- Add a splash of milk or cream while reheating to restore creamy consistency
- Heat over low heat on stovetop, stirring frequently to prevent scorching
- The oils may separate during storage - this is normal and will reincorporate when heated
- Not recommended for freezing as cheese-based dips can become grainy
- The texture will likely change significantly after thawing
- Don't leave at room temperature for more than 2 hours
- If the dip has been left out longer, discard it
- Watch for signs of spoilage like mold, off-odors, or unusual texture
- Store in smaller portions if you plan to reheat only a portion at a time







Sean says
Made it for a party and everyone loved it