Description
Creamy, cheesy dip with Mexican chorizo, cream cheese, Rotel, and plenty of cheese. Perfect for parties!
Ingredients
Scale
- 1 pound Mexican chorizo, removed from casings
- 8 ounces cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1/2 cup chopped white onion
- 1/4 cup chopped cilantro, plus more for garnish
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- Salt and pepper to taste
- Tortilla chips, for serving
- Optional toppings: diced avocado, sour cream, pickled jalapeños
Instructions
- Cook the Chorizo: In a large skillet over medium-high heat, crumble the chorizo and cook, stirring occasionally, until browned and cooked through (7-10 minutes). Drain off any excess grease.
- Sauté Onion: Add the chopped white onion to the skillet with the cooked chorizo. Cook for 3-5 minutes, or until the onion is softened and translucent.
- Add Spices and Tomatoes: Stir in the diced tomatoes and green chilies (Rotel), cumin, chili powder, garlic powder, and smoked paprika. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, to allow the flavors to meld together.
- Season: Season with salt and pepper to taste.
- Melt Cream Cheese: Reduce the heat to low. Add the softened cream cheese to the skillet with the chorizo mixture. Stir until the cream cheese is completely melted and smooth.
- Melt Cheese: Gradually add the shredded Monterey Jack cheese and cheddar cheese, stirring constantly until the cheese is completely melted and the dip is smooth and creamy.
- Heat Through: Continue to stir the queso dip until it is heated through and bubbly. Be careful not to overheat the dip.
- Stir in Cilantro: Stir in the chopped cilantro.
- Serve: Transfer the chorizo queso dip to a serving dish. Garnish with additional chopped cilantro. Serve immediately with tortilla chips and optional toppings like diced avocado, sour cream, and pickled jalapeños.
Notes
- Spice it up: Add a pinch of cayenne pepper or hot sauce for more heat.
- Add beans: Stir in a can of drained and rinsed black beans or pinto beans for a heartier dip.
- Cheese variations: Experiment with Pepper Jack or queso fresco.
- Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally.
- Oven Bake: Bake at 350°F (175°C) for 20-25 minutes until bubbly.
- Make Ahead: Prepare the chorizo mixture up to 2 days in advance.
- Serving Suggestions: Serve with vegetables, crusty bread, or pita chips.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Smoother Dip: Use an immersion blender for a super smooth queso.
- Add Veggies: Add finely diced bell peppers for color and flavor.
- Troubleshooting:
- Too Thick: Add milk or cream.
- Too Thin: Add more cheese or simmer.
- Greasy: Drain chorizo well, use lower-fat cream cheese.
- Cheese Not Melting: Ensure cream cheese is softened, add cheese gradually.
- Burning: Cook on low heat and stir frequently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes