This cheesy chorizo dip is spicy, gooey, and melt-in-your-mouth delicious. Serve it up with tortilla chips or crackers to enjoy your new favorite appetizer!
I love dip. It’s my favorite appetizer to eat. Of course, I love other appetizers. In fact, I could make my main meal out of starters. But there is something very satisfying dipping a chip in a delicious dip like this one.
Things I love about this choriqueso dip recipe are how cheesy it is, its spicy bite, and that everyone who’s tasted it, can’t get enough of it. Now that’s a crowd-pleaser!
My guilty pleasure
I have been known for eating mostly healthy foods, but when it comes to certain dips, I go all out. So, one of my guilty pleasures is Velveeta® brand cheese. I know that my European friends have no clue what this is, but it’s a block of processed cheese that is so scrumptious I could eat it straight off the block.
This cheese also melts really well, like American cheese does, which is a plus.
Here’s another recipe – this one from my childhood – where I simply MUST use this cheese – bacon tomato pasta.
Once you taste it in this chorizo queso dip, the brand will become your next guilty pleasure too.
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Ingredients and substitutes
- Chorizo – You can either use ground chorizo or break it up from a chorizo sausage.
- Olive oil – Extra virgin.
- Cumin – Ground.
- Shallots – I love the delicate taste of shallots but if you prefer, you can use either a sweet onion like vidalia or a yellow onion.
- Velveeta® cheese – Don’t skip this, there is no substitute.
- Mexican cheese – This cheese is a blend of cheddar, Monterey Jack cheese, asadero and queso quesadilla cheeses. You can substitute sharp cheddar cheese if you can’t find Mexican cheese.
- Cream cheese
- Diced tomatoes – I use RO*TEL® brand, which has green chiles mixed with the tomatoes.
- Diced green chiles – I use half a can since hubby is sensitive to spiciness.
- Jalapeno – Use as much as you want. I only used 1/2 of a pepper.
- Don’t overcook the chorizo. Once it’s done sautéing, take it out and set it aside.
- The chorizo I used wasn’t very fatty so I used what grease it did leave plus some olive oil to sauté the shallots. If your chorizo is greasy, drain so there is only 1 tablespoon left in the pan before you sauté.
- How to store chorizo dip: Place what’s leftover in an airtight container and keep it in the refrigerator for up to two weeks. Or you can place it in the freezer for up to 4 months. It freezes like a dream.
- How to reheat this chorizo cheese dip: Transfer the dip from the container to a saucepan, add a spot of milk or heavy cream and heat on medium low heat. Stand there stirring until it’s bubbly and hot. Alternately, heat it in a microwave in 30 second increments. Stir and repeat until it’s at the temperature you prefer.
- Want to garnish it with some color? Sprinkle it with chopped green onion, fresh cilantro, or parsley just before you serve.
- I like to serve this dip with tortilla chips, potato chips, and sometimes I’ll slather it on flour tortillas or dribble it on tacos.
How to make chorizo dip
Get a large skillet. I use a cast iron skillet. Open the can of diced tomatoes, do not drain. Open the green chiles, and drain this can.
Gather the ingredients – chorizo, cream cheese, Mexican cheese blend, Velveeta® cheese, shallots, RO*TEL® diced tomatoes & green chilies, small can of green chilies, and garlic.
Heat a skillet on medium heat and add 3/4 pound chorizo pork sausage. I take my hands and break it into big pieces. (A)
As the sausage cooks, take a wooden spoon or spatula and break up the bigger chunks into smaller pieces. Add cumin and give it a stir. (B)
Remove the cooked chorizo from the pan and set it aside. Don’t overcook the meat.
Peel and cut up the shallots in small pieces.
If there is excess grease from the chorizo, keep 1 tablespoon, add olive oil and once it heats up and shimmers, add the shallots. Cook for 5 minutes. (C)
Add crushed garlic (D) and sauté for 2 minutes.
Open the can of diced tomatoes and add the whole thing (including the liquid) to the shallots. Also add as much of the small can of drained green chiles as you like. (E)
Slice the Velveeta® in thick slices and add it along with the Mexican cheese and cream cheese on top of the tomatoes. (F)
Stand there and stir as the cheeses melt. Midway through, add as much of a seeded jalapeno pepper as you like. I used a half of the pepper.
Stir until the rest of the cheese has totally melted.
Add 3/4 of the chorizo and stir until combined.
Add the rest of the chorizo on the dip and serve immediately.
Doesn’t that look delicious?
Let’s dip a chip.
I hope you enjoyed this chorizo dip recipe. You are going to love the flavor!
Other popular dip recipes
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 3/4 pound chorizo pork sausage (ground or in a sausage but with casing removed)
- 1 teaspoon cumin (ground)
- 1 tablespoon olive oil (extra virgin)
- 2 large shallots (chopped in small pieces)
- 3 cloves garlic (crushed)
- 1 pound Velveeta cheese (sliced)
- 3/4 cup Mexican cheese blend (or cheddar)
- 15 ounces Rotel diced tomatoes & chiles (with the juice – so don't drain)
- 4 ounces cream cheese (half a block)
- 2 ounces chopped green chiles (half a can – drained)
- 1/2 medium jalapeno (seeded and chopped)
- Heat the sauté pan on medium heat and once it heats up, add chorizo. Use a spatula to chop the sausage into small pieces. Add cumin and stir. It should only take around 3 – 5 minutes to cook the chorizo. Do NOT over cook it.Remove and set aside.3/4 pound chorizo pork sausage, 1 teaspoon cumin
- If there is grease from cooking the chorizo, leave only 1 tablespoon in the pan. Add olive oil and once it heats up (shimmers), add chopped shallots and sauté it for 5 minutes.1 tablespoon olive oil, 2 large shallots
- Add crushed garlic and sauté for 2 minutes.3 cloves garlic
- Add the contents of the can of Ro-tel, including the juice. Also add as much of the drained can of green chilies as you like.15 ounces Rotel diced tomatoes & chiles, 2 ounces chopped green chiles
- Add the Velveeta, Mexican cheese, and cream cheese. Stir until the cheese is almost completely melted. Add 3/4 of the cooked chorizo and jalapeno and stir until the cheese has melted and the ingredients have combined.3/4 pound chorizo pork sausage, 1 pound Velveeta cheese, 3/4 cup Mexican cheese blend, 4 ounces cream cheese, 1/2 medium jalapeno
- Add the rest of the chorizo on the dip and serve immediately. (I'm partial to tortilla chips).