If you are dreaming of a dip that delivers rich, smoky flavor combined with a silky smooth texture, then this Creamy Chorizo Queso Dip Recipe is exactly what you need on your table. Bursting with spicy chorizo, melty Monterey Jack and Pepper Jack cheeses, and a hint of fresh poblano and tomato, this dip offers the perfect balance of creaminess, heat, and vibrant freshness. Whether you’re hosting a casual game day gathering or just craving a comforting snack to share, this indulgent dip promises to be your new go-to crowd-pleaser.
Ingredients You’ll Need
This recipe is straightforward but full of flavor, thanks to a carefully selected lineup of ingredients that each play an essential role in delivering the perfect dip. From the spicy kick of fresh chorizo to the mellow creaminess of Monterey Jack cheese, every component brings something special to your bowl.
- Olive oil: Adds a subtle fruitiness and helps cook the chorizo without sticking.
- Fresh chorizo or spicy sausage (8 ounces, casing removed): The star of the dish, providing bold, smoky, and savory notes.
- Garlic (2 cloves, minced): Brings aromatic depth and warmth to the flavor profile.
- Sweet onion (1/2, diced): Adds a touch of natural sweetness and soft texture.
- Poblano pepper (1, minced): Offers a mild heat and a lovely green color contrast.
- All-purpose flour (2 tablespoons): Acts as a thickening agent creating that luscious, creamy consistency.
- Whole milk (1 1/4 cups): Ensures a smooth, creamy base without heaviness.
- Roma tomato (1, diced): Infuses juicy brightness and subtle acidity to balance richness.
- Monterey Jack cheese (8 ounces, shredded): Provides creaminess and mild flavor.
- Pepper Jack cheese (8 ounces, shredded): Adds an extra kick of spice and meltiness.
- Kosher salt and freshly ground black pepper: Enhances all the flavors perfectly.
- Chopped fresh cilantro (1 cup, divided): Freshens the dip with herbal brightness and color.
- Pickled jalapeno peppers (1/4 cup): Optional but brings tanginess and fiery zip for topping.
How to Make Creamy Chorizo Queso Dip Recipe
Step 1: Preheat and Prepare
Start by preheating your oven’s broiler on high and position the rack about 3 inches from the heat source. This sets you up to get that perfect golden, bubbly finish on your dip at the end.
Step 2: Cook the Chorizo
Heat the olive oil in a large oven-proof skillet over medium heat and add the chorizo or sausage. Break it up with your spoon as it browns, cooking it until it’s beautifully caramelized in about 5 to 8 minutes. Once cooked, drain off any excess fat to keep the dip indulgent but not greasy, then set the meat aside on paper towels to rest.
Step 3: Sauté the Aromatics
In the same skillet, toss in the minced garlic, diced onion, and chopped poblano pepper. Stir frequently as the onion softens and becomes translucent, about 3 to 4 minutes. This base builds a fragrant backdrop that perfectly complements the chorizo’s richness.
Step 4: Create the Roux
Sprinkle the flour evenly over the softened veggies and cook, whisking constantly, for about 1 minute until it turns slightly golden. This step is crucial to thicken your dip and to avoid any raw flour taste.
Step 5: Add Milk and Tomato
Slowly pour in the whole milk while whisking to combine it smoothly with the roux. Add the fresh diced Roma tomato as well. Let the mixture simmer gently over low heat, whisking often as it thickens into a creamy, velvety sauce in roughly 4 to 5 minutes.
Step 6: Melt in the Cheese and Chorizo
Remove the skillet from heat and gradually stir in your shredded Monterey Jack and Pepper Jack cheeses, allowing them to melt evenly into the sauce. Season with salt and pepper according to your taste. Fold in half of the cooked chorizo along with half a cup of fresh cilantro for that herby pop.
Step 7: Broil for a Golden Finish
Place the skillet in your preheated oven and broil for 2 to 3 minutes until the top turns irresistibly golden and bubbly. Keep a close eye to avoid burning—this step delivers the signature crust that makes this dip sing.
Step 8: Serve and Garnish
Serve your creamy masterpiece immediately, topping it with the remaining chorizo, cilantro, and a handful of pickled jalapeno peppers if you like a little extra zing. The contrast of fresh herbs, spicy sausage, and tangy jalapenos makes every bite memorable.
How to Serve Creamy Chorizo Queso Dip Recipe
Garnishes
Fresh cilantro and pickled jalapenos are fantastic finishing touches. The cilantro adds a bright, lively note that cuts through the richness, while pickled jalapenos provide a tangy, spicy contrast that wakes up your palate and makes the dip exciting.
Side Dishes
This rich and cheesy dip pairs beautifully with sturdy tortilla chips, crusty bread slices, or even fresh veggie sticks like bell pepper strips and carrot sticks. For a fun twist, try it alongside warm soft pretzels or baked pita wedges—anything that can scoop up that creamy goodness without breaking.
Creative Ways to Present
Consider serving this dip in a rustic cast-iron skillet or a decorative ceramic bowl to keep it warm longer. You can also top it with chopped green onions or a sprinkle of smoked paprika for extra color and flavor depth. For parties, individual mini portions in small ramekins topped with extra cilantro and jalapeno ribbons make for charming, easy-to-grab appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chorizo Queso Dip Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before reheating to restore its creamy consistency and redistribute the flavors evenly.
Freezing
You can freeze this dip, although the texture might change slightly upon thawing. Use a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the fridge before warming gently on the stove or in the microwave.
Reheating
Reheat the dip slowly over low heat on the stovetop, stirring frequently. This helps prevent the cheese from separating and ensures a smooth, creamy texture. If thawed from frozen, reheating may take a few extra minutes but is well worth the effort.
FAQs
Can I use ground beef instead of chorizo in this recipe?
Absolutely, ground beef or even ground pork can work as a substitute, though you might want to add extra spices like smoked paprika and chili powder to mimic the smoky, spicy flavor chorizo provides.
Is it possible to make this dip vegetarian?
For a vegetarian version, you could leave out the chorizo and add sautéed mushrooms or smoky smoked paprika to keep it flavorful. You might also consider using plant-based chorizo alternatives if you want to keep the signature taste.
What cheese can I use if I don’t have Monterey Jack or Pepper Jack?
Cheddar cheese mixed with a mild mozzarella can be a great swap. Try adding a pinch of cayenne or chopped jalapenos to maintain some heat if you skip Pepper Jack.
Can I prepare this dip ahead for a party?
Yes, you can assemble the dip and cook it up to Step 6, then refrigerate. Before serving, broil it according to Step 7 to get that golden top fresh and bubbly.
What should I serve this dip with for a low-carb option?
Try serving the dip with crunchy celery sticks, cucumber slices, or bell pepper strips. These fresh veggies provide a satisfying crunch and keep your snack low-carb and refreshing.
Final Thoughts
This Creamy Chorizo Queso Dip Recipe feels like a warm hug in a bowl with its inviting layers of cheesy, spicy, and fresh flavors. It’s truly one of those dishes that brings people together effortlessly. I encourage you to give this recipe a try—once you taste the melty, savory magic, it’s going to become a favorite you reach for time and time again!
Print
Creamy Chorizo Queso Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chorizo Queso Dip is a rich and flavorful appetizer combining spicy chorizo, melted Monterey Jack and Pepper Jack cheeses, fresh poblano and jalapeno peppers, and a touch of fresh cilantro. Perfect for game days, parties, or any time you crave a warm, cheesy dip with a spicy kick.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or spicy sausage (casing removed)
- 2 cloves garlic (minced)
- 1/2 sweet onion (diced)
- 1 poblano pepper (minced)
- 1 Roma tomato (diced)
- 1 cup chopped fresh cilantro leaves (divided)
- 1/4 cup pickled jalapeno peppers
Dairy
- 1 1/4 cups whole milk
- 1 8-ounce package shredded Monterey Jack cheese
- 1 8-ounce package shredded Pepper Jack cheese
Other
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat Broiler: Preheat your oven’s broiler to high and position the rack about 3 inches from the heat source to prepare for finishing the dip with a golden top.
- Cook Chorizo: Heat olive oil in a large oven-proof skillet over medium heat. Add the chorizo or spicy sausage, breaking it up as it cooks, and brown it thoroughly for 5-8 minutes. Once cooked, drain any excess fat by transferring the meat to a paper towel-lined plate.
- Sauté Aromatics: Using the same skillet, add minced garlic, diced onion, and chopped poblano pepper. Cook while stirring frequently until the onions turn translucent—about 3-4 minutes—releasing their natural sweetness and aromas.
- Create Roux: Whisk in the all-purpose flour to the veggies in the skillet, stirring continuously until it turns lightly browned, approximately 1 minute. This will help thicken the dip.
- Add Milk and Tomato: Lower the heat to low and slowly whisk in the whole milk and diced Roma tomato. Keep whisking constantly to prevent lumps and cook until the mixture thickens, roughly 4-5 minutes.
- Incorporate Cheese and Chorizo: Remove the skillet from heat. Gradually stir in shredded Monterey Jack and Pepper Jack cheeses until fully melted and smooth. Season with kosher salt and freshly ground black pepper to taste. Fold in half of the cooked chorizo and 1/2 cup of the chopped cilantro to infuse the dip with flavor.
- Broil for Finish: Place the skillet under the broiler and broil for 2-3 minutes, or until the top of the dip is bubbling and golden brown, creating a bubbly, slightly crisp cheese crust.
- Serve: Serve the dip immediately, garnishing with the remaining cooked chorizo, fresh cilantro, and pickled jalapeno peppers for an extra spicy tang. Enjoy warm with your favorite chips or bread.
Notes
- Use an oven-proof skillet to avoid transferring the dip and simplify broiling.
- For milder heat, reduce or omit the pickled jalapeno peppers.
- The dip is best served warm and fresh; leftovers can be reheated gently on the stovetop to avoid separating.
- Substitute whole milk with 2% milk if a lighter version is preferred, but creaminess may be affected.
- Chorizo casing must be removed before cooking to achieve crumbled texture.
