Chorizo Queso Dip

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Dips are always a great and easy food solution when entertaining.  Pair it with chips, homemade tortillas or veggies and you’ve got a crowd pleasure.  With super bowl just around the corner, I made this delicious chorizo queso dip.  This recipe is cheesy, smokey and spicy.  It’s the perfect dip.

Cook the chorizo first.

Chorizo Queso Dip ingredients This is a very simple recipe to make.  It consists of dumping a lot of cheese in a baking dish and letting it melt, really that’s most of it.  But one thing you have to get done first is cooking the chorizo meat.  Chorizo come’s raw as a sausage link and will not cook if dumped into the baking dish along with the cheese.

In a saucepan, remove the chorizo meat from the casing and cook until it has crumbled and darkened in the pan.

Cooked Chorizo

Cheese and Beer

uncooked dip with cheese

Next, transfer the meat into a baking or casserole dish and it’s time to add in the cheeses.  Add in velveeta, cream cheese, 1/2 a can of beer and a can of diced tomatoes and green chilies. A great substitute for beer is chicken broth if you don’t feel comfortable using alcohol in the dish.

Add in some Hardcore Carnivore Tex Mex seasoning and mix it all together.  Shred some colby jack cheese on top.

Time to grill the Chorizo Queso Dip.

Chorizo Queso Dip on grill

Preheat the grill to 300 degrees and set for indirect heat.  Place the cheesy baking dish on the grill grates and let the magic happen.  Total cook time should be around 20-30 minutes.  Once all the cheese has melted and the dip is a thick and gooey consistency it’s time to remove and serve this delicious chorizo queso dip. Enjoy!

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Chorizo Queso Dip

Prep Time 10 mins
Cook Time 30 mins
Servings 10 People

Ingredients
  

  • 14 oz Chorizo sausage
  • 1 lb Velveeta cheese
  • 8 oz Philadelphia cream cheese (brick not whipped)
  • 1/2 cup Shredded colby jack cheese
  • 2 tbsp Tex Mex seasoning
  • 10 oz Can of diced tomatoes and green chilies
  • 6 oz Beer

Instructions
 

  • In a saucepan, remove the chorizo meat from the casing and cook until it has crumbled and darkened in the pan.
  • Transfer the meat into a baking or casserole dish and add in velveeta, cream cheese, 1/2 can of beer, a can of diced tomatoes and green chilies and tex mex seasoning. Mix ingredients together. Shred some colby jack cheese over the top.
  • Preheat the grill to 300 degrees and set for indirect heat. 
  • Total cook time should be around 20-30 minutes. 

 

 

Check out the Recipes Page for other tasty ideas!