Are you guys ready for Super Bowl Sunday? I plan on hitting the grocery store to get all my ingredients to make this Spicy Chorizo Queso Dip along with my favorite slightly sweet and spicy Buffalo wings, a layered beauty of a lasagna that The Artist requested for dinner, and so much more. We are going to be feasting all weekend long!
What do you have on your game day menu? Do you make the same spread each year or do you like to change it up? Mine is always different, with a combination of finger foods for nibbling and then something more substantial to finish up our day. Here in California the game starts at 3:30 with plenty of pre-game programming. By halftime The Artist is going to be hungry for a “real” meal. And I’ll have it ready for him!
I often make my chipotle black bean dip but was inspired by a recent post by Jenni Field showcasing one of her creations, Spicy Queso Dip. So beautiful it had me drooling, a lovely vegetarian cheese dip. And then I saw some freshly made chorizo at the grocers and decided to take my version in a different direction. I included a vegetarian option and think they would both be great for your weekend festivities.
If you can’t find chorizo where you live, you can also use any hot or mild sausage you like. Just take it out of the casings, crumble, and cook through.
Today’s Spicy Chorizo Queso Dip has perfectly melted cheese, spiciness from the chiles and chorizo, and is a dish your gang will beg you to make over and over. Perfect for Super Bowl Sunday or any time you have a crowd gathered, it is the ultimate party appetizer. Just a couple easy adjustments make it gluten-free so everyone can enjoy!
You can dial the heat up or down by increasing the amount of chiles you use or the type. Jalapeños are fairly low on the heat index, but you can use serranos, habaneros, or even ghost peppers if you love peppery foods. And conversely, leave them out entirely and use regular chili powder and smoked paprika for flavoring. You can make it as mild as your family wants and have chiles, hot sauce, or chile powders on the side for your guests to customize their own bowls.
I hope you guys try this Spicy Chorizo Queso Dip and love every single bite! It is a huge favorite of mine and I can’t wait to make it again while we watch the Niners win the big game (fingers crossed)! Have a great time enjoying the game, commercials, and entertainment!
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Spicy Chorizo Queso Dip:
- Chorizo, onion, jalapeño, garlic, lime juice, cheeses, oil, half & half
- Cilantro or parsley, cumin, chipotle powder, salt, tomatoes
- Green onions, tortilla chips
PRO Tip:
Chorizo is my favorite meat to use in this dish with its robust flavor, but you can use any meat you prefer including hot or mild Italian sausage.
How to make Spicy Chorizo Queso Dip:
- Cook the Chorizo: Cook the crumbled chorizo in a skillet over medium-high heat, breaking up clumps as it begins to brown. Add the onions and jalapenos, reduce the heat and cook until sausage is fully cooked. Stir in the garlic then squeeze the lime juice over the top and stir in.
- Use a slotted spoon to transfer the meat and vegetables to a paper towel-lined baking sheet to drain. Discard the fat in the pan.
- Melt the Cheeses: Place both cheeses and the oil in a blender. Bring the milk to a boil, stirring often to avoid scorching. Immediately pour the hot milk over the cheeses in the blender. Blend the cheese and milk until smooth and creamy. Add the cumin, chipotle, and salt, pulsing to blend them in. Taste and adjust the seasonings.
- If the sauce is too thick, thin with a little of the reserved tomato juices or more half and half, blending until combined. Taste and adjust seasonings again if needed.
- Assemble the Dip: Pour the cheese into a microwave-safe serving bowl. Stir in the tomatoes, cooked chorizo, and cilantro or parsley. Sprinkle the top with green onions and add a sprig or two of cilantro. Serve with tortilla chips for dipping.
- To Reheat: If it cools and thickens, you can reheat it in the microwave in 30-second bursts, stirring after each heating until warm and re-melted. You can also keep it warm in a slow cooker or chafing dish.
PRO Tip:
For a vegetarian version replace the chorizo with 2 tbsp vegetable oil and add 1 tsp chipotle powder and 2 tsp chili powder to the onions and peppers as they cook.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
As with any sausage, be sure to check that there are no fillers or spices used that may contain gluten ingredients. For the best control, make your own and you can customize it to your personal tastes. Here is a great recipe for you from my friend, Hola Jalapeño!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Spicy Chorizo Queso Dip (Gluten-Free)
Perfect for Super Bowl Sunday or any time you have a crowd gathered, this dip has beautifully melted cheese, spice from the chiles and chorizo. This is a dish your gang will beg you to make over and over. It is the ultimate party appetizer!
Ingredients
Dip
- 1/4 to 1/2 lb (113 to 227g) hot and spicy raw Mexican chorizo, casings removed if using links, crumbled (gluten-free if needed)
- 1 med onion, finely chopped
- 1 to 2 jalapeno chiles, finely minced (remove seeds & ribs for less spice)
- 2 cloves garlic, minced
- Juice of 1 lime
- 8 oz (227g) Colby or Monterey Jack cheese, shredded
- 6 oz (170g) Pepper Jack cheese, shredded (for less heat use Monterey Jack cheese)
- 1 tbsp vegetable oil
- 1-3/4 cups (397g) half and half
- 2 tbsp fresh cilantro leaves or parsley
- 2 tsp ground cumin
- 1 to 2 tsp chipotle powder (use smoked paprika for less heat)
- Pinch kosher or fine sea salt, to taste
- 1 (14.5 oz; 411g) can petite diced tomatoes, drained (reserve the juices)
- Freshly chopped cilantro or parsley, to taste
Optional Garnishes
- Chopped green onions
- Cilantro sprigs or parsley
- Corn tortilla chips - use sturdy chips (gluten-free if needed)
Instructions
- Cook the Chorizo: In a skillet, cook the chorizo over medium-high heat until some of the fat has rendered and the meat is starting to brown, breaking up clumps with a spatula. Add the onions and jalapenos, stirring to combine with the chorizo, reduce the heat to medium and continue to cook, stirring often, until the sausage is fully cooked (reddish-brown) and the onions are softened. Stir in the garlic and cook 30 seconds or until fragrant. Squeeze the lime juice over the top and stir in.
- Use a slotted spoon to transfer the mixture to a paper towel-lined baking sheet to drain. Discard the remaining fat in the pan.
- Melt the Cheeses: Place both cheeses and the oil in a blender and set next to the stove. In a small saucepan, heat the half and half over medium-high heat. Bring to a boil, stirring often to avoid scorching. Immediately pour the hot milk over the cheese in the blender. Place the top on the blender with one corner propped open to let the steam escape. Place a kitchen towel over the top to protect you from burns and to catch any splatters. Blend the cheese and milk until smooth and creamy, about 30 seconds. Add the cumin, chipotle, and salt and pulse a few times to blend it in. Taste and adjust the seasonings.
- If the sauce is too thick, add a little of the reserved tomato juices or more half and half and blend to be sure it is fully incorporated. Taste and adjust seasonings again.
- Assemble the Dip: Pour the cheese sauce into a medium microwave-safe serving bowl. Add the tomatoes, cooked chorizo, and cilantro (if using) stirring to evenly blend and distribute everything. Sprinkle with the green onions and tuck a sprig or two of cilantro in the center. Serve with tortilla chips for dipping. You can have hot sauce on the table for people to add more heat if they want it.
- If the dip cools off, you can reheat it in the microwave in 30-second bursts, stirring after each heating, until the dip is warm and re-melted. Alternately you can keep it warm in a slow cooker or chafing dish.
- For a Vegetarian Version: Replace the chorizo with 2 tbsp vegetable oil and add 1 tsp chipotle powder and 2 tsp chili powder to the onions and chiles as they cook.
Recipe found at www.theheritagecook.com
Notes
As with any sausage, be sure to check that there are no fillers or spices used that may contain gluten ingredients. For the best control, make your own and you can customize it to your personal tastes.
The use of the blender in making the cheese sauce is a technique borrowed from Cook's Country magazine.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Inspired by a recipe from Pastry Chef Online, her Spicy Queso Dip.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 584mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 18g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Feb 2017. The article was updated in 2024.
