Queso Dip with Chorizo

This dip has a few more steps than my old recipe, which was simply processed cheese, milk, and salsa. But it’s so worth the extra steps!

Here’s a big thank you to Ree Drummond at The Pioneer Woman for sharing the base for this recipe. (I’ve modified it to fit my tastes, but adding chorizo to the dip was her idea!)

Add in some diced jalapenos, chorizo, garlic, onion, tomatoes, and green chiles. The heat in this dip will leave you drooling for more. Plus, it makes enough for a small crowd, so it’s perfect for tailgating or watching a football game on tv. Go Chiefs! 

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Ingredients for Queso Dip with Chorizo

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Recommended Equipment

To make this recipe you’ll need a knife and cutting board, a food processor or blender, a skillet, and a large microwavable bowl.

I like to use my blender, but use whichever appliance is handy. Also you could opt to make the cheese dip in the skillet, but if you do that, be sure it’s big enough to hold everything, at least 12″ but 14″ would be better. Your choice.

Using a knife and cutting board, roughly dice two jalapenos.

I always like to warn people to be sure to use plastic gloves when working with hot peppers. I learned the hard way that hot peppers can burn your skin and I will never make that mistake again. Some people may not be as susceptible to this as others, but I’d rather you not take the chance unless you know.

Mince the garlic. Dice the sweet onion. Chop the cilantro.

At this time you may also slice the processed cheese into small cubes. Shred the pepper jack cheese with a box grater.

Brown the Chorizo and Sauté the Vegetables

In a large skillet over medium heat, cook the pork chorizo, crumbling it with a fork. Cook through about 10-12 minutes.

When shopping for chorizo, I found there were both pork and beef varieties. I bought both, but have only used the pork for this recipe. I’m nearly certain both would be good.

While the chorizo is cooking, place prepared jalapenos, garlic, and sweet onion in a blender. Pulse to blend until it makes a paste.

Add this paste to the cooked chorizo and sauté until tender, about 3-4 minutes.

Make the Cheese Dip

Next, place the petite diced tomatoes and green chiles into the blender. Give it a couple of pulses to blend.

Place the cubed processed cheese and shredded pepper jack cheese into the large microwavable bowl. Add in the half and half cream and the tomato mixture. Microwave for 3 minutes. Stir to combine.

Spoon in the chorizo mixture and stir once more to combine all of the ingredients. Microwave for another 2-3 minutes until the cheese is fully melted.

Everyone’s microwave seems to cook a little different, so be sure to keep an eye on the cheese dip so that it doesn’t bubble over out of the bowl. 

Remove from microwave and stir in the chopped fresh cilantro.

At this time, you may pour the Queso Dip into a serving bowl, or even into individual bowls. If desired, garnish with Pico de Gallo. Serve with your favorite corn tortilla chips. This makes enough to serve 8-10 people.

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