Chorizo Queso Dip
Get ready to elevate your snacking game with this irresistibly creamy and flavorful Chorizo Queso Dip! Packed with bold Mexican chorizo, melted sharp cheddar and Monterey Jack cheeses, and a hint of spice from diced tomatoes with green chilies, this dip is the ultimate crowd-pleaser. A base of silky cream cheese and evaporated milk ensures a smooth, luscious texture, while sautéed onions, garlic, and fresh cilantro add layers of savory goodness. Ready in just 25 minutes, this easy-to-make dip is perfect for game days, parties, or any occasion that calls for a rich, cheesy indulgence. Serve it warm with crispy tortilla chips or fresh veggies for a dip experience that’s as delicious as it is satisfying.
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Recipe Information
Ingredients
- 8 oz Mexican chorizo
- 1 small White onion, finely diced
- 2 cloves Garlic, minced
- 8 oz Block of cream cheese
- 1 cup Evaporated milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Diced tomatoes with green chilies (canned, drained)
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoons Salt
- Tortilla chips or fresh veggies
Instructions
In a large skillet, cook the chorizo over medium heat until browned and fully cooked, about 5-7 minutes. Use a wooden spoon to break it into small crumbles as it cooks.
Once the chorizo is cooked, transfer it to a plate lined with paper towels to drain any excess grease. Leave about 1 tablespoon of grease in the skillet.
In the same skillet, add the diced onion and cook over medium heat until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Lower the heat to medium-low and add the cream cheese to the skillet. Stir constantly until the cream cheese is fully melted and smooth.
Gradually stir in the evaporated milk, allowing it to blend completely with the cream cheese. This will create a smooth and creamy base.
Add the shredded cheddar cheese and Monterey Jack cheese, one handful at a time, stirring constantly until fully melted and incorporated.
Stir in the diced tomatoes with green chilies, cooked chorizo, fresh cilantro, and salt. Mix well to combine.
Cook the dip for an additional 2-3 minutes, stirring frequently, until heated through.
Transfer the queso dip to a serving dish or keep it warm in a slow cooker on the “low” setting.
Serve immediately with tortilla chips or fresh veggies for dipping.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
