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Best Smoky Chorizo Queso Dip for Football Season

Smoky Chorizo Queso Dip - featured image
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This Smoky Chorizo Queso Dip is the ultimate game day snack, featuring deep, smoky, meaty flavors from Mexican-style chorizo and a velvety cheese sauce made with cream cheese, cheddar, and Monterey Jack. It comes together in one skillet in under 30 minutes and is perfect for sharing.

Ingredients

Scale
  • 1 lb Mexican-style chorizo (casings removed if in links)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • 8 oz block cream cheese, softened and cut into cubes
  • 8 oz sharp cheddar cheese, freshly shredded (about 2 cups)
  • 8 oz Monterey Jack cheese, freshly shredded (about 2 cups)
  • 1/2 cup whole milk or half-and-half
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Tortilla chips, for serving

Instructions

  1. Cook the chorizo: Place your large skillet over medium-high heat. Add the chorizo, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and crumbly. Use a slotted spoon to transfer the cooked chorizo to a plate, leaving about 1 tablespoon of the rendered fat in the skillet.
  2. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the skillet with the reserved chorizo fat. Cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Rotel: Pour in the can of Rotel (undrained) and stir to combine. Let it cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
  4. Melt the cream cheese: Add the cubed cream cheese to the skillet. Stir constantly as it melts, about 2-3 minutes, until smooth.
  5. Add the milk and spices: Pour in the milk, smoked paprika, cumin, and cayenne (if using). Stir until everything is well combined.
  6. Melt the shredded cheeses: Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese in handfuls, stirring constantly after each addition. Keep stirring until the cheese is fully melted and the dip is smooth and glossy, about 3-4 minutes. If the dip seems too thick, add an extra splash of milk.
  7. Return the chorizo: Add the cooked chorizo back to the skillet. Stir to combine, making sure the meat is evenly distributed. Let it cook for another minute to heat through.
  8. Taste and adjust: Add salt and pepper if needed. If you want more heat, add a pinch more cayenne or a dash of hot sauce.
  9. Serve immediately: Transfer the dip to a serving bowl, garnish with fresh cilantro, and serve with tortilla chips. For parties, transfer to a small slow cooker set on warm to keep it dippable for hours.

Notes

Shred your own cheese for the smoothest melt. Keep heat on low when adding shredded cheese to prevent clumping. The dip thickens as it cools; stir in a splash of milk when reheating. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: chorizo queso, smoky queso dip, game day dip, football snack, cheesy dip, Mexican appetizer

Find it online: https://fizzlefork.com/best-smoky-chorizo-queso-dip-for-football-season/