Chorizo Queso Dip

Chorizo Queso Dip – easy make ahead appetizer with melty cheese, Mexican sausage, green chiles and tons of flavor! Easy queso fundido – perfect anytime! Skillet and slow cooker options.

I’ve already told you how my family lives for a good queso. Chorizo Queso takes ordinary queso to the next level. Spicy Mexican sausage, melty cheese, tomatoes, green chiles and a burst of citrus from fresh squeezed lime juice.

They’ve been known to eat it straight from the skillet. No judgement – it’s that good.

Why my family loves this recipe:

• Quick and easy – can be made ahead of time – perfect for entertaining.

• Chorizo sausage adds bold flavor without needing a lot of ingredients.

• Make it on the stove in a skillet or pop everything in the slow cooker.

Ingredients needed for Chorizo Queso:

• olive oil
•  chorizo
• Ro*Tel Original Diced Tomatoes & Green Chilies
• lime juice
• Velveeta cheese
• grated sharp cheddar cheese
• whole milk or half and half
• chili powder
• cumin
• fresh cilantro

Instructions:

Heat a large nonstick skillet over medium heat. Drizzle in olive oil then add chorizo breaking it up as it cooks. Note: if your sausage has casings, remove it before cooking.

Once the sausage is cooked through, drain any excess grease (optional: blot with a paper towel).

Remove about a tablespoon of chorizo for garnish and set it aside.

To the rest of the chorizo, add canned tomatoes and their juices and squeeze in the lime juice. Give it a good stir then add cubed or chunks or Velveeta.

Cook over medium-low heat 2-3 minutes or until the Velveeta is melted and the dip is smooth. Add shredded cheese a little at a time until blended then pour in milk or half and half, salt, cili powder and cumin. Stir to blend and simmer 3 minutes stirring often so it doesn’t stick to the bottom of the skillet.

Stir in cilantro,  transfer to a serving bowl and top with the reserved chorizo and a bit of cilantro. Serve warm with your favorite tortilla chips.

Tips and FAQ:

Why did my queso get grainy?
High heat is usually the culprit. Keep the cheese melting over low heat and stir gently.

Can I make this ahead of time?
Yes! Make it earlier in the day and keep it warm in a slow cooker on the warm setting or make a day ahead, refrigerate and reheat in a skillet over low to medium heat.

Can I use preshredded cheese?
Technically, yes you can – but freshly grated cheese gives you the smoothest texture.

Subs and variations:

• Milder queso: Use breakfast sausage instead of chorizo.

• Spicier: Add finely chopped jalapenos or ground cayenne pepper.

• Different cheese: Monterey Jack (extra gooey) or pepper jack (spicier).

• Additions: black beans, corn or top with diced avocado.

Slow cooker option:

Brown the chorizo. Blot excess great with a paper towel then transfer to the slow cooker.

Add Rotel tomatoes and their juices, lime juice, Velveeta, grated cheese, milk, chili powder and cumin.

Cover and cook on LOW 1 1/2 to 2 hours or until fully melted and smooth. Stir in cilantro. Switch to warm setting for serving.

Best time to serve Chorizo Queso:

• Game day

• Cinco de Mayo

• Family parties and movie nights

• Anytime!

Printable recipe card below. Enjoy!