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. 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:

1. The rich combination of melted cheese and spicy chorizo creates an addictively savory flavor that hits all the right taste buds
2. It's perfect for any gathering - from game day parties to casual get-togethers, everyone gathers around this warm, inviting dip
3. The contrast of textures is amazing - creamy, melted cheese meets slightly crispy bits of chorizo, creating a satisfying mouthfeel
4. It's incredibly versatile - tastes great with tortilla chips, bread, vegetables, or even as a topping for tacos and baked potatoes
5. 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:

1. Whisk vigorously over low heat - sometimes this alone can re-emulsify the sauce
2. Add a splash of warm milk or cream (1-2 tablespoons at a time) while whisking
3. Add a small amount of hot water (start with 1 tablespoon) and whisk until smooth

For More Stubborn Breaks:

1. 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

Print Recipe

5 from 1 vote

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.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: American, Mexican

Servings: 8

Calories: 204kcal

Author: Cari

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:

1. Whisk vigorously over low heat - sometimes this alone can re-emulsify the sauce
2. Add a splash of warm milk or cream (1-2 tablespoons at a time) while whisking
3. Add a small amount of hot water (start with 1 tablespoon) and whisk until smooth

For More Stubborn Breaks:

1. 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

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 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

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
• 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
• 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

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