“Creamy Spanish Chorizo Queso Dip”

Hi there and Happy Saturday! If you love cheese, especially made into a delicious dip then here is your recipe. Make this Creamy Spanish Chorizo Queso Dip the next time you’re tailgating or planning game night at home. All I can say is your friends will thank you. Make sure you have plenty on hand. A very different recipe from another Queso recipe I posted a while back. This dip is made with 2 types of cheddar cheese, smoked and sharp, cream cheese, butter, shallot, Spanish chorizo (dry), chipotles, jalapenos and half & half.

Love, love Mexican food and it always seems when ordering queso I’m always amazed at the cheesiness and creaminess of their dips. So I’ve created this recipe by combining several recipes to create my own. I knew their had to be a way to come up with something awesome in my own home kitchen and now you can to. Your kids will love it and adults, well that goes without saying. Spanish chorizo is not hot but dry in texture with mild spice and already cooked. My husband is addicted to this dip so luckily it’s easy and quick to prepare. Great for last-minute party plans. Give Creamy Spanish Chorizo Queso Dip a whirl. It will become a fast favorite.

Creamy Spanish Chorizo Queso Dip

Creamy Spanish Chorizo Queso Dip
Creamy Spanish Chorizo Queso Dip


Creamy Spanish Chorizo Queso Dip
Creamy Spanish Chorizo Queso Dip


Creamy Spanish Chorizo Queso Dip

1 T. butter

1 shallot, diced

2 garlic cloves, minced

2 jalapenos, seeded and diced

4 chipotle chiles, diced (canned in adobo sauce) plus 1 T. sauce

2 cups half and half

1 T. cornstarch

4 oz. Spanish chorizo, diced (dried – not to be confused with fresh Mexican chorizo) plus extra for garnish

4 oz. cream cheese, cut into cubes and softened

2 t. yellow mustard

4 oz. shredded smoked cheddar cheese

8 oz. shredded sharp cheddar cheese

In a medium saucepan over medium heat, add butter, shallots, garlic and jalapeno. Sauté for 3 – 4 minutes until softened; then add in the half & half and chipotle peppers with 1 T. sauce.

Whisk in cornstarch and bring mixture to simmer so the half and half can scald. Lower temperature to medium-low heat. Stir in cream cheese and yellow mustard.

Slowly begin adding in the shredded cheeses. Add by handfuls and stir to combine after each addition.Add in chorizo. If you like your queso thinner, add in splashes of half and half until desired consistency is reached. Serve right away or keep warm in a small slow cooker. Serve with tortilla chips.

Makes 6 – 8 servings.

Note: You can change the consistency of this dip by adding more half & half to create a cheese sauce which is fabulous for breakfast burritos, taquitos or enchiladas.

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Michelle Heyden Written by: