Chorizo Queso Blanco Dip Recipe - This is a cheese lover's dream! It's loaded with spicy Mexican chorizo, roasted green chiles, and Mexican cheeses. It's perfect for your next game day menu, or a Cinco de Mayo celebration. We love enjoying this cheesy dip with corn tortilla chips, but it can also be used as a cheese sauce for tacos and burritos! The great thing about this chorizo queso blanco dip recipe is it can be held warm in a crock pot on the warm setting, making it the perfect party appetizer.
Cheesy dip has always been one of our favorite things! The addition of chorizo sausage and green chiles is the best way to make this humble cheese dip really delicious.
With a few ingredients easily found in the grocery store you can be on your way to discovering a perfect appetizer for any occasion. For more ideas for dips and delicious appetizers give our creole remoulade sauce a try, or our favorite spicy turkey meatballs.
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Chorizo Queso Blanco Dip Recipe
This is a cheese lover's dream! It's loaded with spicy Mexican chorizo, roasted green chiles, and Mexican cheeses. It's perfect for your next game day menu, or a Cinco de Mayo celebration.
Ingredients
- Milk - regular whole milk works best for this recipe.
- Cream cheese - adds an extra creaminess that can't be beat!
- Cotija cheese - is a delicious Mexican cheese found in most grocery stores.
- Oaxaca cheese - is so super melty! It adds a great texture to this cheesy dip.
- Mexican chorizo - is a flavorful addition to this cheesy dip.
- Roasted green chilies - we have included in this post a how-to section on roasting and peeling fresh chiles. You can, however, use diced canned chiles.
- Cumin - we use ground.
- Salt - we use kosher or sea salt for its purity.
- Black pepper - we prefer freshly ground.
- Corn starch
See recipe card for quantities.
Roasting Green Chiles
Roasting fresh green chiles is an easy way to add a ton of flavor to most recipes. A few simple steps are all you need to roast green chiles at home.
- First place your fresh chili over an open flame to get evenly charred all over the outside. This could be a gas stove top burner or a gas grill.
- Second, place the charred chili into a bowl and cover it with plastic wrap. Let it sit long enough to cool completely. This is to allow it to sweat, and loosen the skin.
- Then, under running cold water, rub the charred skins off and remove the seeds.
- Next you can dice the chili and add it to your favorite recipe or freeze them for future use!
Instructions
Cooking the Chorizo and Thickening
- Start a large heavy bottomed pot over medium high heat. Cook the chorizo and add the green chiles, cumin, salt and pepper.
- Next reduce the heat and add the milk. stirring to combine.
3. Return the pot to a simmer over medium heat. Mix the corn starch with water while it is heating.
4. Add the corn starch and water mixture and stir to combine. Simmer over medium heat until the mixture thickens, then reduce the heat to low.
Adding the cheese
5. Over low heat, stir in the cream cheese, and allow to melt.
6. Then add the grated cotija cheese and stir to combine.
7. Remove the pot from the heat and stir in the shredded Oaxaca cheese. Use the residual heat to melt the cheese.
8. Once the Oaxaca cheese is melted, open the tortilla chips to dip and enjoy all the cheesy goodness!
Helpful Hint
Keeping the pot over very low heat or even removing it from the heat when adding the Mexican cheese is a great way to prevent the dip from sticking to the bottom of the pan!
Substitutions
- Vegan - you could use your favorite plant-based milk and cheese products and make this dip vegan.
- Vegetarian - just omit the chorizo and this delicious dip is vegetarian.
Variations
- Cheeses - if you can't find the Mexican cheeses we used for this recipe, you can substitute your favorite white cheese. These can be white cheddar, Monterey jack, or mozzarella cheese.
- Green chilis - you can use canned roasted and diced chilis if you can't roast fresh chilis at home. Up the heat level if you'd like by adding jalapeño peppers to the mix!
Storage
This dip can be stored in a covered container for up to 5 days in the refrigerator. You can even store it in individual servings for convenience. Place the dip into a microwave-safe bowl for reheating when you are ready to serve it, or reheat it in an oven safe pan in the oven.
Chef Tip
When reheating this dip, be careful not to scorch the cheese. Using a microwave or even placing it in an oven safe pan and reheating it in the oven would be the best method to prevent scorching the cheese.
FAQ
The best melty cheese substitute would be mozzarella cheese.
Recipe
Chorizo Queso Blanco Dip Recipe
Equipment
- 1 large heavy bottom pot a Dutch oven works great
- 1 Set measuring spoons
- 1 liquid measuring cup
- 1 small bowl
- 1 cheese grater
- 1 Kitchen spoons
- 1 Cutting Board
- 1 Kitchen knife
Ingredients
- 2¼ cups whole milk
- 8 oz. cream cheese
- 8 oz. cotija cheese
- 8 oz. Oaxaca cheese
- 8 oz. Mexican chorizo
- 6 oz. roasted diced chilis canned roasted chilis can be used.
- 1 tsp. ground cumin
- ¾ tsp. salt
- 1 tsp. black pepper
- ¼ cup corn starch
- ½ cup cold water
Instructions
- Heat a large heavy bottomed pot over medium-high heat, cook chorizo.
- Add the diced chilis, salt, black pepper, and cumin. Stir to combine
- Once the chorizo is cooked, reduce the heat and add the milk.
- In a small bowl combine the cold water and the corn starch. Stir until the mixture is smooth.
- Add the corn starch mixture to the pot and stir to combine.
- Continue stirring the mixture over medium heat until it's thickened.
- Reduce the heat and add the cream cheese, stir until the cream cheese is melted and combined.
- Add the cotija cheese and stir to combine.
- Remove from the heat add the Oaxaca cheese and stir until all the cheese is melted.
More Inspiration
Looking for other recipes like this? Try these:
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