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creamy chorizo cheese dip

Creamy Chorizo Queso Dip

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 8

Equipment

  • 1 Skillet
  • 1 Spatula
  • 1 Mixing bowl
  • 1 Whisk
  • 1 serving bowl

Ingredients
  

  • 8 ounces Chorizo sausage casings removed
  • 1 tablespoon Olive oil
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 1 can 10 ounces Diced tomatoes with green chilies, drained
  • 1 pound Velveeta cheese cubed
  • 1 cup Milk
  • 1/4 cup Fresh cilantro chopped
  • 1 Jalapeño seeded and minced (optional)
  • Salt to taste

Instructions
 

  • Heat olive oil in a skillet over medium heat.
  • Cook the chorizo until browned, breaking it apart with a spatula.
  • Add onion and garlic to the skillet and sauté until the onion is translucent.
  • Stir in the diced tomatoes with green chilies and cook for 2 minutes.
  • Gradually add the Velveeta cheese to the skillet, stirring frequently until melted.
  • Pour in the milk and continue stirring until the mixture is smooth and creamy.
  • Fold in the chopped cilantro and jalapeño if using.
  • Season with salt to taste.
  • Transfer the queso dip to a serving bowl.
  • Let it rest for 5 minutes before serving.

Notes

If you prefer a spicier dip, consider keeping the seeds in the jalapeño or adding a pinch of cayenne pepper. This dip pairs perfectly with tortilla chips or fresh veggies. If you need to keep it warm for a prolonged period, consider using a slow cooker on the 'warm' setting.
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