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This Chorizo Queso Dip is the creamy, cheesy, slightly spicy crock pot dip that disappears fastest at every party. Smoky ground chorizo melts into three kinds of cheese with tomatoes, green chiles, and pickled jalapenos, all in the slow cooker so it stays warm and dippable for hours. You just brown the chorizo, dump everything in, and let it melt. I make it for game day and it never lasts past halftime. If you love an easy party dip, it is right up there with our cream cheese wonton cups.
Made with smoky chorizo, queso blanco Velveeta, white American cheese, and cream cheese melted low and slow, this chorizo queso dip is the ultimate easy crock pot appetizer.
Chorizo Queso Dip Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 2 hours
- ⏳ Total Time: 2 hours 10 minutes
- 🍽️ Serving: 16 servings
- ⚡ Calories: 210kcal
- 🌶️ Flavor Profile: Creamy and cheesy with smoky chorizo and a little jalapeno heat
- ✋ Difficulty: Easy, on par with our cream cheese wonton cups
Quick Answer
To make chorizo queso dip, brown and crumble ground chorizo in a skillet, then drain it well. Add the chorizo to a 6-quart slow cooker along with cubed queso blanco Velveeta, white American cheese, cream cheese, a can of diced tomatoes with green chiles, evaporated milk, pickled jalapenos, garlic powder, and onion powder. Stir everything together and cook on low for one to two hours, stirring every 15 minutes, until the cheese is fully melted and smooth. Garnish with fresh cilantro and serve warm with tortilla chips. This crock pot chorizo queso dip stays melty and dippable right in the slow cooker, making it the perfect party appetizer.
Jump to:
- Chorizo Queso Dip Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chorizo Queso Dip
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chorizo Queso Dip FAQs
- Other Recommended Easy Dip and Appetizer Recipes
- Crock Pot Queso Dip with Chorizo
Why This Recipe Works
Click to see the technique science
- Chorizo brings smoky flavor. Browning the chorizo first renders its smoky, spiced flavor right into the queso, making this chorizo queso dip taste far richer than a plain cheese dip.
- Three cheeses melt smooth. Queso blanco Velveeta, white American, and cream cheese melt into an ultra-creamy, lump-free dip that stays smooth in the slow cooker.
- The slow cooker keeps it dippable. Cooking and serving in the crock pot means the queso stays warm and melty for hours, perfect for parties.
- Tomatoes and chiles add brightness. A can of diced tomatoes with green chiles plus pickled jalapenos cuts the richness with tang and a little heat.
- Evaporated milk loosens it. A splash of evaporated milk gives the dip that pourable, scoopable consistency without thinning the cheese flavor.
Why You’ll Love This Recipe
- It is a true dump-and-melt crock pot dip, smoky, creamy, and ready with almost no effort.
- It stays warm and dippable right in the slow cooker, so it is perfect for game day and parties.
- It feeds a crowd and reheats well, just like our
Key Ingredients
Just a handful of cheeses plus chorizo make this easy crock pot dip.
- Ground Chorizo: Mexican-style ground chorizo adds smoky, spiced flavor. Brown and drain it well before adding to the slow cooker.
- Queso Blanco Velveeta: The base of the dip, it melts ultra-smooth and stays creamy.
- White American and Cream Cheese: Two more melty cheeses that add richness and that classic queso tang.
- Diced Tomatoes with Green Chiles: A can of Rotel-style tomatoes adds tang, color, and mild heat.
- Pickled Jalapenos: For a little extra kick. Add more or less to taste.
- Evaporated Milk and Seasonings: Evaporated milk loosens the dip while garlic and onion powder round out the flavor.
See recipe card for exact quantities.
Variations and Substitutions
This chorizo queso dip is easy to customize.
- Use ground beef: Swap the chorizo for seasoned ground beef or breakfast sausage.
- Make it spicier: Add extra jalapenos, a diced serrano, or a pinch of cayenne.
- Add veggies: Stir in sauteed onions, bell peppers, or black beans.
- Switch the cheese: Use regular Velveeta or a block of pepper jack in place of some of the white cheese.
- Make it stovetop: Melt everything in a heavy pot over low heat, stirring often, if you do not want to use a slow cooker.
How to Make Chorizo Queso Dip
- Cook and crumble the ground chorizo in a large skillet over medium heat for 8 to 10 minutes, then drain well.
- Add the chorizo, cubed cheeses, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder to a 6-quart slow cooker.
- Stir everything together so the chorizo and seasonings are evenly distributed through the cheeses.
- Cook on low for 1 to 2 hours, stirring every 15 minutes, until fully melted and smooth. Garnish with cilantro and serve warm.
Recipe Tips & Tricks
- Drain the chorizo well after browning so the dip is not greasy.
- Cube the cheese evenly so it melts at the same rate into a smooth queso.
- Stir every 15 minutes while it melts to keep the cheese from scorching on the bottom.
- Keep it on warm in the slow cooker to serve, stirring occasionally so it stays dippable.
- Thin it if needed with a splash more evaporated milk if the dip gets too thick.
- Use block cheese, not pre-shredded, for the creamiest, smoothest melt.
Serving Ideas and Suggestions
Serve this chorizo queso dip warm right out of the slow cooker with plenty of tortilla chips for scooping. A sprinkle of fresh cilantro on top makes it party-ready.
It is the ultimate game day and party appetizer. Set it out alongside our Silly Girls Kitchen Homepage 2024
nacho-fries-recipe/”>nacho fries and Silly Girls Kitchen Homepage 2024
doritos-taco-salad/”>Doritos taco salad for a Tex-Mex spread.
Beyond chips, spoon it over nachos, baked potatoes, burritos, or tacos. It is a delicious topping for our Silly Girls Kitchen Homepage 2024
copycat-chipotle-bowl-chicken-burrito-bowl-recipe/”>chicken burrito bowls.
Chorizo Queso Dip FAQs
Use fresh, raw Mexican-style ground chorizo, which you brown and crumble like sausage. Avoid the firm, cured Spanish chorizo for this dip, since the soft ground kind melts into the queso best.
Yes. Browned and drained ground beef or breakfast sausage works well if you prefer a milder dip. You will lose some of the smoky chorizo flavor, so add a little extra chili powder or cumin if you like.
Keep it on the warm or low setting in the slow cooker and stir occasionally. If it thickens too much, stir in a splash of evaporated milk or whole milk to loosen it back up.
Yes. Make it a day ahead, refrigerate, then reheat gently in the slow cooker or on the stovetop, stirring in a little milk to bring back the creamy texture.
Store cooled chorizo queso dip in an airtight container in the refrigerator for up to four days. Reheat low and slow, adding a splash of milk, until smooth and warm again.
Tortilla chips are classic, but this dip is also delicious with pretzels, veggies, or spooned over nachos, tacos, burritos, and baked potatoes.
Love an easy party dip? Try our cream cheese wonton cups next.
Love cheesy appetizers? Our beef nachos are loaded with BBQ beef and cheese sauce.
Spoon this queso over our migas for an extra-cheesy Tex-Mex breakfast.
Spoon this queso over our zucchini boats for an extra-cheesy enchilada dinner.
Crock Pot Queso Dip with Chorizo
Equipment
Ingredients
- 1 pound ground chorizo
- 2 pounds queso blanco Velveeta cubed
- 1 pound white American cheese cubed
- 8 ounces cream cheese cubed
- 10 ounce can diced tomatoes with green chiles undrained
- 5 ounce can evaporated milk
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh chopped cilantro for garnish optional
Instructions
- Cook and crumble the chorizo in a large skillet over medium heat for 8-10 minutes. Drain well.1 pound ground chorizo
- Add the chorizo, Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder to a 6-quart slow cooker.2 pounds queso blanco Velveeta, 1 pound white American cheese, 8 ounces cream cheese, 10 ounce can diced tomatoes with green chiles, 5 ounce can evaporated milk, 2 tablespoons chopped pickled jalapenos, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Stir everything together.
- Place over low heat for 1-2 hours. Stir every 15 minutes until fully melted.
- Serve immediately with cilantro for garnish.Fresh chopped cilantro for garnish
Notes
- Slow Cooker Size: A 6-quart slow cooker works best, but you can use an 8-quart if needed.
- Cheese Melting: Stir the dip every 15 minutes to ensure the cheese melts evenly and doesn’t burn.
- Keep Warm: If serving at a party, keep the dip on the warm setting and stir occasionally.
- Adjusting Heat: If you want more spice, add extra jalapenos or a dash of hot sauce.
- Cheese Options: If you can’t find white American cheese in blocks, deli slices work fine too.
- Consistency: If the dip is too thick, stir in more evaporated milk until you reach the desired consistency.
Nutrition
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