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Chorizo Queso Dip

This chorizo queso dip is creamy, cheesy and loaded with a flavor. It’s the perfect party appetizer made in one skillet or make ahead of time and keep warm in the crockpot!

Chorizo queso dip in cast iron skillet.
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Creamy Chorizo Queso Dip

This recipe is similar to Velveeta queso and Rotel sausage cheese dip, but spicy chorizo adds so much flavor and makes this dip completely irresistible. It takes a few more minutes to make than the standard Velveeta version, but I promise it’s worth it!

I am a HUGE fan of dips! Appetizers like chips and salsa with a side of my cottage cheese queso recipe is usually my go-to. The queso recipe was inspired by one of The Pioneer Woman queso dip recipes, so I adapted the chili’s to my liking and it’s now one of my favorite easy crowd-pleasing appetizers!

Cooking chorizo and diced jalapeno in a cast iron skillet.

How to Make Queso Chorizo Dip

Scroll down for the printable recipe below.

  • Cook the chorizo in a large skillet over medium heat. While it cooks, char the jalapeno over a flame on the stove or in the broiler. Then place it in a plastic baggie and let sweat for 10 minutes. Once it cools, finely dice the pepper.
  • Drain off any fat from the cooked chorizo, then add onion and garlic to the pan and cook for 3 minutes. Next add the Rotel and diced jalapeno and cook for 3-5 more minutes. Turn heat to medium low.
  • Add in Velveeta, allowing to slightly melt. Slowly add in evaporated milk and pepper jack cheese. Cook until heated through, stirring occasionally.
  • Garnish with chopped cilantro and a few jalapeno slices. Serve and enjoy!
Chorizo cheese dip in mini crock pot.

Cooking Tips

  • I roasted one jalapeno to kick up the heat a little bit, but feel free to add more or less jalapeños to taste. I love roasting the jalapeno so that the flavor really comes out.
  • You can blend the Rotel before adding it to the dip if you’d prefer smaller tomato pieces.
  • Use Monterey Jack cheese, cheddar cheese or white American cheese if preferred.
  • Serve with homemade tortilla chips for the ultimate chip and dip appetizer, we also love to dip this pretzel bites recipe in it!
  • Transfer any leftovers to an airtight container and store in the fridge for up to 3 days.
  • Reheat in the microwave or in a pan on the stove before enjoying.

Make Ahead and Keep Warm

The best part about this queso chorizo dip is that it can be made ahead of time and kept warm in a mini crock pot. I like to cook everything in the skillet and then transfer to my crock pot and set it to warm until ready to serve. That way it stays nice and hot! Add a splash of milk as needed for desired consistency.

Dipping a chip into chorizo queso dip.

Love cheesy queso dip recipes? This queso blanco recipe and cottage cheese queso are two other favorites!

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queso dip recipe

Chorizo Queso Dip Recipe

5 from 11 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This chorizo queso dip is creamy, cheesy and loaded with a flavor. It's the perfect party appetizer made in one skillet or make ahead of time and keep warm in the crockpot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Video

Ingredients 

  • 6 ounces chorizo (crumbled)
  • 1 jalapeno
  • ½ onion (diced fine)
  • 2 teaspoons minced garlic
  • 10 ounce can Rotel , mild or regular if you like spicy
  • 16 ounce package Velveeta (cubed)
  • 12 ounce can evaporated milk
  • 5 ounces pepper jack cheese (shredded)

Optional: Fresh cilantro

Tortilla chips for serving

Instructions

  • Cook chorizo. Cook 6 ounces chorizo in a large skillet over medium heat. While the chorizo is cooking, char 1 jalapeno over the flame of your stove top or in the broiler. Then place in zip top bag to sweat for 10 minutes. Dice finely once cooled.
  • Add Rotel. Once the chorizo is cooked, drain off any fat and then add in 1/2 onion and 2 teaspoons minced garlic. Cook for 3 minutes. Next add in 1 can Rotel (pulse a couple times in a blender if you don't want large chunks) and diced jalapeno. Cook for 3-5 more minutes.
  • Add cheese. Turn to medium low and add in 16 ounces Velveeta cheese. Allow to slightly melt. Then slowly add 1 can evaporated milk and 5 ounces pepper jack cheese. Cook until heated through, stirring constantly. Serve immediately from the pan or transfer to a mini crock pot and set to warm until ready to serve. Stir before serving. Garnish with chopped cilantro if desired.
  • Store. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave before serving.

Nutrition

Calories: 237kcal | Carbohydrates: 9g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 870mg | Potassium: 333mg | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 4.6mg | Calcium: 389mg | Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer
Cuisine: Mexican

Did you make this recipe? Don’t forget to give it a star rating below!

Hope you enjoy this queso dip with chorizo! It’s one of our new favorite dips!

Skillet queso with cilantro and jalapeno on top.

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