Chorizo Queso Dip Recipe


  • 1 pound Mexican-style chorizo (casing removed)
  • 1/2 cup chopped white or yellow onion
  • 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (16-ounce) block processed cheese (like Velveeta), cubed
  • 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)

Optional for Garnish

  • Chopped cilantro
  • Sliced jalapenos
  • Pico de gallo


  • Large skillet
  • Medium saucepan or heat-safe serving dish


Cook the chorizo: In a large skillet over medium-high heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain off any excess grease.

Sauté the onion: Add the chopped onion to the skillet with the chorizo and cook until softened, about 3-4 minutes.

Make the cheese sauce: In a separate medium saucepan over medium-low heat, combine the diced tomatoes and green chilies, processed cheese, and shredded cheese. Stir frequently until the cheeses are melted and the sauce is smooth.

Combine the ingredients: Stir the cooked chorizo and onion mixture into the cheese sauce.

Serve & Garnish: Transfer the dip to a serving dish. Garnish with chopped cilantro, sliced jalapenos, and/or pico de gallo if desired. Serve hot with tortilla chips.


Spice adjustment: For a spicier dip, use hot chorizo, add an extra pinch of cayenne pepper, or include more jalapenos.

Creamier texture: For a smoother consistency, you can add a splash of milk or heavy cream to the cheese sauce.

Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 1-2 hours, or until the cheese is melted and bubbly.


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