This Chorizo Queso Blanco Dip is so good! Cheese and chorizo are a match made in heaven. The creamy richness of the cheese is balanced by the spicy chorizo sausage. When blended together, everyone wins!
Football season is here and baseball is headed toward the World Series, this means my mind turns to snack foods that can be eaten in front of the television. Foods that fill and satisfy are my goal and dips are #1 on my list.
I love chips and dips of all kinds. Bean dips, artichoke dips, classics like onion dip and everything in-between. Put out a table of appetizers and I will immediately head to the dips and load up my plate.
Today’s dip is one of my favorites with the spicy goodness of chorizo adding amazing flavor and texture while blending beautifully with the melted cheese. Mexican chorizo is spicy ground pork that is sold raw. There is also Spanish chorizo, a dry cured sausage. Don’t confuse them when buying the ingredients for this recipe!
Queso Blanco means white cheese in Spanish and the recipe calls for two white cheeses. If you can’t find white cheddar, you can use regular cheddar, the dip will just have more of a yellow tint but still be just as delicious.
With sports season in full swing, I hope you make this Chorizo Queso Blanco Dip soon and that everyone enjoys it!
Did you like this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Chorizo Queso Blanco Dip:
- Mexican chorizo, Monterey Jack cheese, white cheddar cheese
- Butter, shallots, mild green chiles, jalapeño peppers, garlic
- Roma tomato, cumin, evaporated milk, chipotle pepper
- Cornstarch, salt, cilantro or parsley
Does white cheddar taste different than regular yellow cheddar?
The only difference is the color of the cheese, the flavor is the same.
Once cooked, taste a little of the chorizo. The heat level can vary dramatically depending on who makes it. If it is very mild, you may want to add more jalapeños or chipotle. If it is very spicy, you can cut back on the other seasonings.
Once made, you will want to keep the cheese warm if possible. Using a chafing dish, small slow cooker, or small Instant Pot or other electric pressure cooker (using the keep warm setting) will all work to help keep the cheese warm and pliable while serving.
How to make Chorizo Queso Blanco Dip:
- Brown the chorizo until cooked through in a large skillet; break up clumps and drain on paper towel-lined plate then pat the top of the meat with more paper towels
- Mix together the two cheeses together; set aside
- Sauté the shallots, green chiles, and jalapeño peppers in butter; cook until softened then stir in the garlic, tomato, and cumin
- Whisk in evaporated milk, chipotle and cornstarch, bring to a simmer whisking often so nothing sticks to the bottom of the pan; cook until thickened
- Remove from the heat and stir in the cheeses a little at a time, stirring until melted before adding more; taste and adjust seasonings
- Stir in the cooked chorizo, sprinkle with cilantro and serve warm with tortilla chips
If you are serving this to several people, provide a spoon and small bowls so they can scoop some of the cheese dip into individual servings.
Recommended Tools (affiliate links; no extra cost to you):
- Box grater
- Paring knife
- Cutting board
- Large skillet with high sides
- Large nonstick saucepan (if your skillet isn’t big enough)
- Nonstick whisk
Chorizo, like all sausages, may contain fillers with gluten in them. Be sure that what you are buying is pure meat and safe for you to consume. If you are in doubt, buy plain ground pork and make your own – here is a recipe you can use!
- 16 ounces (454 g; 2 to 2-1/2 cups) raw Mexican chorizo, removed from its casing if needed, and crumbled
- 8 ounces (228 g) Monterey Jack cheese, grated
- 4 ounces (113 g) sharp white cheddar, grated
- 1 tablespoon butter or oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped mild green chiles
- 2 tablespoons (about 2) finely chopped jalapeño peppers, seeds and ribs discarded
- 1 garlic clove, grated
- 1 tablespoon chopped Roma tomato, seeds and juice squeezed out then chopped
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon chipotle pepper powder
- 24 ounces (680 g; two 12 oz cans) evaporated milk (NOT sweetened condensed!)
- 1/2 cup water
- 2 tablespoons cornstarch
- Kosher salt to taste
- Chopped fresh cilantro or parsley, optional garnish
- Sliced green onions, optional garnish
- Tortilla chips, for serving
- In a large nonstick skillet with high sides, sauté the chorizo until cooked through, 5 to 7 minutes. Use a spatula to break up chunks. Use a slotted spoon to transfer the cooked chorizo to a paper towel-lined plate. Use more paper towels to pat the meat dry and wipe out the skillet.
- Combine the grated Monterey Jack and cheddar and set aside.
- In the same pan, melt the butter over medium heat. When hot and bubbling, add the onions, green chiles, and jalapeño peppers. Cook, stirring occasionally, a couple of minutes to soften. Stir in the garlic, tomato, cumin and chipotle. Cook a minute, stirring often.
- Pour in the evaporated milk. Whisk the cornstarch into the water and add to the milk mixture. Bring to a simmer, whisking constantly to make sure you don't get any lumps and nothing sticks to the bottom of the pan. Cook until it thickens enough to coat the back of a spoon.
- Remove the pan from the heat and slowly add the grated cheeses, a handful at a time, stirring until melted before adding more. The sauce will get thicker as you add the cheese. Whisk until completely smooth and fully melted. Taste and adjust seasonings with salt or more of the other flavorings if needed. The queso will thicken more as it cools.
- Fold in the cooked and drained chorizo. Top with cilantro and green onions if desired, and serve warm with tortilla chips. A chafing dish, small slow cooker, or small Instant Pot will help you keep it warm.
Amount Per Serving: Calories: 870Total Fat: 55gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 159mgSodium: 1395mgCarbohydrates: 45gFiber: 1gSugar: 42gProtein: 49g
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