I am so excited to share this ooey, gooey melty, restaurant-style Chorizo Queso Dip recipe with you. I added delicious chorizo for some spice and zing! If you love cheese dips, this white queso is the ultimate for chip dipping! Even better, it is ready in just 20 minutes!
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Chorizo dip is one of our favorite appetizers to serve in the fall. Nothing makes getting together with friends better than serving up this cheesy appetizer. I have made this white queso dip recipe for years…it never goes out of style; you can serve it for any occasion, from a game day gathering to a fancy holiday party! This dip is perfect for Cinco de Mayo or anytime!
This creamy dip brings back memories from when we lived in Austin. There was a cute little restaurant called Chuy’s. It had a very eclectic style, and they were known for their stuffed queso.
If you love appetizers, check out my other gluten-free appetizer recipes! If you love dipping chips, try my 5-minute salsa recipe!
Ingredient Notes:
- Cheese – Use manchego or another meltable cheese.
- Chorizo – Cacique Chorizo is gluten-free. If you use a different brand, make sure it is labeled gluten-free.
- Green Chiles – Use canned or freshly roasted.
- Heavy Cream – Do not swap half and half.
- Butter – Use salted or unsalted butter.
A Note From My Kitchen
I tested this recipe several times, and it is very important to cook this queso on a very low heat setting. If you use a higher setting, the cheese can turn out rubbery. One way to help Manchego melt smoothly is to use a box grater to shred the cheese instead of cubing it.
Stuffed queso can be a lot of fun. You can stuff it with the chorizo as I did or use taco meat, roasted vegetables, salsa, etc. If you like spicy, add in some roasted Hatch chiles.
How To Make Chorizo Queso Dip:
Step 1: Gather your ingredients. I have Cacique® Manchego, beef chorizo, and some fire-roasted green chiles. Cacique cheeses and sausages are all gluten free!
Step 2: Add the chorizo and scallions to a skillet. Cook over medium heat for 10 minutes until the chorizo is cooked. Use a wooden spoon to break up the chorizo into small pieces as it cooks.
Step 3: This brand of chorizo gets creamy as it cooks. That creaminess blends beautifully into the melted cheeses!
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Step 4: Add the cheese, heavy cream, butter, and green chiles to a saucepan. Cook on low heat for 10 minutes. For best results, stir it often so the cheeses don’t stick to the bottom of the pot. Add salt and pepper and stir this in.
Step 5: Pour the queso fundido into a crockpot warmed on a low setting or fondue pot to keep it warm. l and spoon the cooked chorizo on top. Add chopped cherry tomatoes and scallions. You can vary this recipe by adding cooked vegetables to the chorizo.
What is typically in a queso dip?
Queso can be made served plain or with flavors from these simple ingredients:
- A meltable cheese or a combination of cheeses
- Chiles (canned or freshly roasted.)
- Onions
- Jalapeños if you like a kick of spice
- Some include salsa, though I have not tried this.
Storage:
- You can store this white queso in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat.
- I do not recommend freezing this recipe because the cheese doesn’t quite reheat as well.
Frequently Asked Questions:
You can use any cheese that melts smoothly. Cheddar cheese, queso fresco, and Oaxaca cheese are also good.
The best way to keep queso creamy is to keep it warm. It will harden as it cools.
The best way to thin the queso is with more liquid. Add a tiny bit until the queso is your desired thickness.
You can substitute chili or make your own with ground pork or beef seasoned with taco seasoning.
More Gluten-Free Appetizers:
Make it a party with these yummy appetizers:
- Gluten-Free Stuffed Mushrooms
- Hot Cream Cheese Dip with Scallions
- Two Ingredient Bean Dip
- Smoked Queso
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Homemade Chorizo Queso
Ingredients
- 10 ounces manchego cheese * see note
- 3 tablespoons roasted green chiles
- ⅓ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- 9 ounces beef chorizo * see note
- ¼ cup chopped tomato
- ¼ cup chopped scallions
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Instructions
- Take a medium-sized saucepan and add cubed cheese, butter, cream, chiles, and salt. Cook on low heat until the cheese is melted. I want to emphasize, this cheese needs to be melted on low heat. You can also use a box grater and shred the cheese to help it melt smoothly.
- In a frying pan, add raw chorizo and half the scallions. Cook over medium heat until the chorizo is done.
- Pour the cheese into a bowl. Add the chorizo mixture in the middle of the melted cheese. Top with chopped tomatoes and the remaining scallions.
Notes
- You can stuff this white queso cheese dip with all sorts of delicious things. You can add grilled vegetables, chili, and even bacon.
- Manchego is more difficult to melt, it is important to cook it at a low temperature. You can also use a box shredder to shred the cheese, which also helps it melt smoothly.
- If you can’t find manchego cheese, try cheddar, oaxaca, queso blanco, Monterey Jack, and Velveeta.
- This queso will keep up to 3 days in an airtight container, or up to 4 months in the freezer.
- To prevent your queso from thickening, keep it warm. The cheese will begin to harden as it cools.
- If you need to thin your queso dip, add a little bit of liquid and stir. Repeat until you have your desired consistency.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I tried making this and it turned in a giant lump of cheese. It never turned into a dip. I had a combo of Monterrey Jack, cheddar, and manchego cheese with Jalepenos, and I added diced tomatoes.
Hi Angelique, I am happy to troubleshoot. Can you please tell me what brand of cheese you used? I didn’t use the other cheeses in my recipe as it was a post specific to one type of cheese.
When you listed substitutes for cheese you said “and” does that mean the substitution will be the combination of all those or one of those?
One or all is fine Maria. Enjoy 🙂
I tried making this and my cheese turned into one big lump 🙁
Hi Amanda, I am sorry that happened. Can you please tell me what ingredients you used as I listed vs substituting other things. Also, which cheese did you use? That will help me troubleshoot for you.