Chorizo queso dip, also known as chorizo queso fundido, packs a punch with smoky chorizo. An easy and delicious dip perfect with chips or drizzled over tacos and just in time for GAME DAY.
I was in the mood for a cheesy dip to eat during the basketball games on Saturday and tried this easy chorizo queso dip recipe which is super cheesy and packed with flavor from Mexican sausage. With lots of cheese and half-and-half it’s super creamy, but the trick is keeping it that way.
For a creamy texture that won’t get glumpy, you need to use either American cheese or Velveeta. (affiliate) I’m a bit of a cheese snob and don’t purchase either of these unless I need a creamy texture. The American cheese adds texture you want in a queso dip and you’ll add cheddar and pepper jack for the flavor. You can use any of your favorites, I used the bits of leftover cheese I had in the fridge.
Just look at the ingredient list, four kinds of cheese, half-and-half and chorizo, it can’t be bad! I especially like the smokey flavor from chipotle peppers along with the unique flavor that chorizo adds. (affiliate) Needless to say this was fabulous and who knows, maybe it helped our Wildcats continue with their unbeaten streak!
What is chorizo
There are two types of chorizo, fresh and dried. Fresh, or Mexican chorizo is raw pork in a casing that looks like Italian sausage and can be found behind the meat counter at the grocery. Spanish chorizo is dried and has been cured so it can be sliced and served like you would serve pepperoni or salami. Great on a charcuterie plate since it’s smokey flavor is great all alone and even better with cheese.
For chorizo con queso, you’ll want to use fresh chorizo, not cured. Fresh chorizo is ground pork, but what makes it different from regular sausage is the addition of a vinegar based chili paste that gives it the reddish color and the smokey intense flavor.
What you’ll need
- Chorizo sausage – you’ll need raw chorizo, not cured. You can find it in the meat department with the Italian sausages.
- Half-and-half – you could use cream but half-and-half makes it creamy and not quite as rich.
- American cheese – you can also use Velveeta. You need this to make and keep it creamy as it cools down. If you can’t find a block of American cheese, ask them to cut you a chunk at the deli in your grocery.
- Cheddar and monterey jack cheese for flavor and texture.
- Cojita cheese – this is a slightly salty crumbly cheese that you can sprinkle on top.
- Chipotle peppers – I use about 2 but you can add more if you want it more spicy.
- Chili powder
How do you make Queso with Chorizo
Step 1: Start by cooking the sausage and then place on a paper towel covered plate to absorb any grease.
Step 2: Melt the American or Velveeta with half-and-half and once melted, add the remaining cheese and chopped chipotles and chili powder. It couldn’t be easier.
Step 3: Top with Cojita and eat with your favorite chips or pour over your tacos or fajitas.
When you combine the bold intense flavor of chorizo with a mixture of cheeses, you get a dip that not only tastes amazing, but is creamy and easy to eat while watching your favorite game. It will begin to thicken as it cools but can be microwaved to thin it down again.
FAQ’s and tips
Queso is just a cheese dip while a fundido is a cheese dip with chorizo.
American cheese will melt easier than a hard cheese and will keep the dip smooth so that you can dip into it even when it cools.
This queso dip is only slightly spicy. To make it spicy add more chipotle peppers.
Once you combine everything, place it in a slow cooker to keep warm.
Need some more GAME DAY ideas?
- Sausage Balls are aways a winner
- Who can pass up Mini Potato Skins
- For something fancier, try French Onion Rounds
- Need to make something ahead of time, then try Gruyere Crackers
Do you love Tex-Mex recipes?
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Chorizo Queso Dip
- 6 ounces fresh chorizo
- 2 ½ cups half-and-half
- 8 ounces American or Velveeta cheese cut into cubes
- 8 ounces Monterey Jack cheese grated
- 8 ounces sharp cheddar cheese grated
- 2 tablespoons canned chipotle chiles in adobo chopped
- 1 teaspoons salt
- 1 ½ teaspoons chipotle chili powder
- 2 ounces cotija cheese crumbled
- Cook sausage in skillet over medium high heat until browned and crisp. Remove and place on paper towel lined plate.
- Heat half-and-half and Amerrican/Velveeta cheese in a medium sauce pan over medium heat, stirring occasionally until melted, about 6-8 minutes. Add Monterey Jack and Cheddar cheese, cook, stirring until smooth. Mix in chipotle chiles, salt, and chili powder. Top with sausage and cojita. Serve warm with tortilla chips.
Barbara’s Tips + Notes
- You can use Velveeta or American cheese
- Make sure you use fresh chorizo, not the cured Spanish chorizo variety
- You can make this spicier by adding more chipotle peppers
- To keep this warm, put it in a slow cooker once you have melted all the cheese
- This will thicken up as it cools
- Try drizzling it over tacos or fajitas
- This makes about 4 cups of dip