I am so excited to share this ooey, gooey melty cheese Restaurant Style Queso Chorizo Dip recipe with you. I added delicious chorizo to add some spice and zing to this homemade white queso! If you love cheese dips, this white queso is the ultimate for chip dipping! Even better, it is ready in just 15 minutes!
Thank you Cacique® for sponsoring this post. Visit your local grocery store to pick up your fave Cacique® product for a delicious dinner tonight!
Chorizo dip is by far 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 used to live 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!
Why this recipe is so good:
- Creamy thick white melting cheese combined with chorizo, fresh tomatoes, and scallions make this dip crazy good.
- This chorizo dip is simple to make and takes about 15 minutes.
- Mexican cheese is made for meltin!
- You use your tortilla chips to blend the chorizo and tomatoes into the melty white cheese, repeat. Scoop up some of the melty cheese, and eat. Repeat.
If you love dipping chips, give my 5-minute salsa recipe a try too!
What is typically in a queso dip?
- A melting cheese, or combination of cheeses
- Jalapeños if you like a kick of spice
- Some include salsa, though I have not tried this.
The first thing I use to make queso is my favorite melting cheese, Manchego. This cheese has a nutty earthy flavor that works beautifully with the deep spice of chorizo. Cacique® uses fresh milk that is free of rBST, so you can feel good serving it to your family and friends.
Are you ready to learn how easy it is to make this white queso cheese dip? Grab some tortilla chips because you are going to want to dip them into this restaurant-style queso!
Recipe step by step directions:
Step 1: Gather your ingredients. I have Cacique® Manchego and beef chorizo, and some fire-roasted green chiles too. Cacique cheeses and sausages are all gluten free!
Step 2: Slice up the queso blanco and add it to a saucepan. This cheese is soft and really easy to cut into cubes. It is easy to make a queso without Velveeta when you are using Mexican cheeses like the ones from Cacique!.
Step 3: Add the cheese, heavy cream, butter, and green chiles to a saucepan. Heat on low heat for 10 minutes, stirring occasionally. Add salt and pepper and stir this in.
Step 4: Add the chorizo and scallions to a skillet. Cook for 10 minutes until the chorizo is cooked.
The chorizo gets creamy as it cooks.
Step 5: Pour the queso fundido into a bowl 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.
Tips and Recipe FAQ:
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 at a time until the queso is your desired thickness.
This queso will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
You can substitute chili, or make your own with ground pork or beef seasoned with taco seasoning.
The best way to reheat this dip quickly is to use the microwave. I put the queso into a microwave-safe bowl and microwave for 30 seconds. I then stir and repeat with 20-second intervals until it is hot. Be sure to stir it frequently so it doesn't burn.
You can store this white queso in an air-tight container in the refrigerator up to 4 days. I do not recommend freezing this recipe because the cheese doesn't quite reheat as well.
More delicious appetizers:
Homemade Chorizo Queso
- 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
- Take a medium-sized saucepan and add cubed cheese, butter, cream, chiles, and salt. Cook on low heat until the cheese is melted.
- 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.
- You can stuff this white queso cheese dip with all sorts of delicious things. You can add grilled vegetables, chili, and even bacon.
- If you can't find chorizo, you can use chili or taco meat!
- 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 air-tight 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.
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