Chorizo Queso DipJump to Recipe
Wether for a party, gathering or game, a good cheese dip is a must! This creamy, smooth, delicious chorizo queso dip comes together in under 30 minutes. Additionally, the chorizo adds bits of meat that are hard to resist, making this recipe a TRUE success. If you are looking for an appetizer to please a crowd or family, this is the recipe for you. Because, it has body, flavor and looks amazing!
Cheeses you can use
When it comes to a good dip, we need a type of cheese that melts beautifully to obtain a smooth velvety consistency. Typically, a combination of American and pepper jack cheese is used, because pepper jack will add a kick of heat. I highly recommend using Oaxaca instead of pepper jack for a mild but salty flavor that complements the chorizo without over powering it. Plus, you can add a spicy type of chorizo for the added kick of heat. Also, if you prefer to use cheddar instead of American cheese, you can.
Tips when making queso dip
- Adjust the heat when necessary – don’t let the mix bubble, or boil. If the pan is too hot, lower the heat because it can cause it to separate.
- Shred your own cheese- as convenient as using pre-shredded cheese is, it does not work well with queso dips. Because, they often have anti-caking agents thats could prevent the cheese from melting and emulsifying.
- Adjust the consistency to your liking- whether you prefer a runny or thicker cheese dip, the secret lies on adding less of more milk. This recipes is more on the thicker side, but you can stir in additional milk to get it to your desired consistency.
- Serve warm because as it cools it will continue to thicken. You can always reheat it with additional milk.
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