Creamy Chorizo Dip Recipe for Game Day or Parties

I love dips — they’re my favorite kind of appetizer. I could happily make a meal out of starters, but there’s something deeply satisfying about scooping a chip into a warm, cheesy dip like this choriqueso.

What I adore about this chorizo queso dip is how cheesy it is, the spicy kick from the chorizo and jalapeño, and the way people can’t seem to get enough. It’s a true crowd-pleaser.

My guilty pleasure

I generally eat healthily, but for certain dips I indulge. One of my guilty pleasures is Velveeta® — a processed cheese product that melts smoothly and gives this dip its signature texture. If you’ve never tried it, it’s the ingredient that makes this version extra creamy.

The Velveeta melts like American-style cheese, which helps create that gooey, silky dip everyone loves. Once you try this chorizo queso, you might add it to your guilty-pleasure list too.

Ingredients and substitutes

• Chorizo – Ground chorizo or chorizo removed from its casing both work.
• Olive oil – Extra virgin is preferred.
• Cumin – Ground.
• Shallots – I love their delicate flavor; sweet or yellow onion can be used instead.
• Garlic – Fresh cloves, crushed.
• Velveeta® cheese – Adds the creamy melt; recommended for this recipe.
• Mexican cheese blend – A mix like cheddar, Monterey Jack, and Asadero. Sharp cheddar can substitute if needed.
• Cream cheese – For extra creaminess.
• Diced tomatoes – Use a brand with chiles if you like the added heat; do not drain.
• Diced green chiles – Use drained; adjust amount to taste.
• Jalapeño – Seeded and chopped; use more or less depending on your heat preference.

Helpful tips

• Don’t overcook the chorizo. Sauté until just done, then remove it from the pan.
• If your chorizo is very fatty, drain most of the grease and leave about 1 tablespoon before sautéing the shallots. If it’s lean, you can add a little olive oil.
• Storage: Store leftovers in an airtight container in the refrigerator for up to two weeks, or freeze for up to 4 months.
• Reheating: Heat gently on the stovetop with a splash of milk or cream, stirring until hot and smooth. You can also microwave in 30-second bursts, stirring between intervals.
• Garnish with chopped green onion, cilantro, or parsley for a fresh pop of color.
• This dip pairs well with tortilla chips, potato chips, flour tortillas, or drizzled over tacos.

How to make chorizo dip

Pre-step

Use a large skillet, such as cast iron. Open the can of diced tomatoes and do not drain. Open the can of green chiles and drain.

Step one

Gather your ingredients: chorizo, cream cheese, Mexican cheese blend, Velveeta®, shallots, diced tomatoes with juice, drained green chiles, garlic, cumin, olive oil, and jalapeño.

Step two

Heat the skillet over medium and add 3/4 pound chorizo. Break it into pieces with a spatula or spoon.

Step three

As the chorizo cooks, break larger pieces into smaller bits and stir in a teaspoon of ground cumin. Cook about 3–5 minutes until done but not overcooked.

Step four

Remove the cooked chorizo from the pan and set aside.

Step five

Peel and finely chop the shallots.

Step six

If there’s excess chorizo grease, leave one tablespoon in the pan. Add a tablespoon of olive oil if needed, heat until shimmering, then add the shallots and cook about 5 minutes.

Step seven

Add crushed garlic and sauté for 2 minutes.

Step eight

Add the entire can of diced tomatoes, including the juice, to the shallots. Stir in as much of the drained green chiles as you like.

Step nine

Slice the Velveeta and add it to the skillet along with the Mexican cheese blend and cream cheese, placed on top of the tomatoes.

Step ten

Stir constantly as the cheeses melt. Partway through, add seeded and chopped jalapeño to your taste (I usually use half a pepper). Continue stirring until the cheeses are completely melted and smooth.

Step eleven

Stir in three-quarters of the cooked chorizo until well combined.

Step twelve

Spoon the remaining chorizo on top of the dip for texture and extra flavor, and serve immediately. You can serve it in the skillet or transfer to a serving bowl, adding the reserved chorizo after transferring.

Serve with tortilla chips, potato chips, or warm flour tortillas. Dig in and enjoy!

Chomp — scrumptious! I hope you enjoy this chorizo dip recipe. The flavor is rich, cheesy, and perfectly spiced.

Other popular dip recipes

• Crab dip
• Lobster casserole
• Corn dip
• Shrimp dip
• Chili cheese dip
• Chile con queso

And as always, may all your dishes be delish.

If you try this recipe, please share your thoughts in the comments — I love hearing from readers.