Chorizo Dip

I love dip. It’s my favorite appetizer to eat. Of course, I love other appetizers. I could make my main meal out of starters. But there is something very satisfying about 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 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.

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 yellow onion.
• Garlic
• 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.

Helpful tips

• 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

Pre-step

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.

Step one

Gather the ingredients – chorizo, cream cheese, Mexican cheese blend, Velveeta® cheese, shallots, RO*TEL® diced tomatoes & green chilies, a small can of green chilies, and garlic.

Step two

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)

Step three

As the sausage cooks, take a wooden spoon or spatula and break up the bigger chunks into smaller pieces. Add cumin and stir. (B)

Step four

Remove the cooked chorizo from the pan and set it aside. Don’t overcook the meat.

Step five

Peel and cut up the shallots into small pieces.

Step six

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)

Step seven

Add crushed garlic (D) and sauté for 2 minutes.

Step eight

Open the can of diced tomatoes and add the whole thing (including the liquid) to the shallots. Add as much of the small can of drained green chiles as you like. (E)

Step nine

Slice the Velveeta® into thick slices and add it along with the Mexican cheese and cream cheese on top of the tomatoes. (F)

Step ten

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 melted.

Step eleven

Add 3/4 of the chorizo and stir until combined.

Step twelve

Add the rest of the chorizo on top of the dip and serve immediately.

Doesn’t that look delicious?

I like to serve it in the pan but if you prefer, you can transfer it to a serving bowl. Just wait to put the chorizo onto the cheesy goodness after you do so.

Let’s dip a chip.

Chomp! Scrumptious!

I hope you enjoyed this chorizo dip recipe. You are going to love the flavor!

Other popular dip recipes

• Crab
• Lobster
• Corn
• Shrimp
• Chili cheese
• Chile con queso