Looking for a show-stopping party dip that always disappears first?
This queso blanco dip with chorizo is your new go-to! It’s rich, gooey, loaded with melty cheese, and has just the right kick of heat from smoky chorizo.
“Life is too short for bland appetizers.” This crowd-pleasing queso is proof. With only a handful of ingredients and quick prep time, you’ll be serving up restaurant-style flavor right from your kitchen.
Whether it’s for game day, taco night, or just because you’re craving something extra cheesy—this recipe delivers big.
Let’s dive into how to make it perfect every time.
What Is Queso Blanco Dip with Chorizo?
Queso blanco, which means “white cheese” in Spanish, is a creamy cheese dip that’s a staple in Tex-Mex cuisine. It’s smoother and milder than traditional yellow cheese dips, making it the perfect canvas for bold add-ins like spicy chorizo.
Chorizo adds an irresistible depth of flavor to queso blanco. Mexican chorizo, in particular, is seasoned with chili, garlic, paprika, and vinegar, which makes it the ideal savory contrast to the rich, creamy cheese base. It’s not just a dip—it’s a whole flavor experience.
Ingredients You’ll Need
Here’s what you’ll need to create this cheesy masterpiece:
- White American cheese – The ultimate melty cheese that gives queso blanco its signature texture.
- Monterey Jack or Pepper Jack cheese – Adds depth and a bit of heat if using pepper jack.
- Mexican chorizo – Bold and spicy, this is what takes the dip to the next level.
- Evaporated milk or heavy cream – Ensures a smooth, creamy consistency.
- Garlic and onion – Aromatics that boost the flavor.
- Diced green chiles or jalapeños – Optional, for extra heat and flavor.
- Cilantro, tomatoes, and green onions – Optional toppings for freshness and color.
How to Make Queso Blanco Dip with Chorizo
Step-by-step instructions:
- Cook the chorizo
- In a skillet over medium heat, cook the chorizo until browned and fully cooked.
- Drain excess grease and set aside.
- Start the cheese base
- In a saucepan, heat a splash of oil or butter and sauté the garlic and onion until fragrant.
- Add the evaporated milk and bring to a gentle simmer.
- Melt the cheese
- Slowly add the cheese in batches, stirring constantly until fully melted and smooth.
- Combine
- Stir in the cooked chorizo and any optional ingredients like diced chiles.
- Serve warm
- Transfer to a serving bowl or keep warm in a slow cooker or fondue pot.
Tips for the Best Queso Every Time
- Use high-quality cheese – White American cheese from the deli melts better than pre-shredded.
- Add cheese slowly – Helps prevent clumping and ensures a smooth dip.
- Keep it warm – Queso thickens as it cools, so serve it in a warming dish or mini slow cooker.
- Customize the heat – Add more jalapeños or use pepper jack for extra spice.
- Thin if needed – Stir in a splash of milk if the dip gets too thick.
Serving Suggestions and Pairings
This queso blanco dip with chorizo is incredibly versatile:
- Serve with tortilla chips, pretzel bites, toasted baguette slices, or crunchy veggies.
- Use it as a topping for loaded nachos, fries, tacos, or burrito bowls.
- Pair it with cold beer, margaritas, or sparkling water for a perfect flavor match.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
- Avoid freezing – Dairy-based dips tend to separate when thawed, so it’s best enjoyed fresh.
Recipe FAQ’s
Can I use another type of cheese instead of white American?
Yes, but white American cheese is ideal for a smooth, melty texture. Substituting with cheeses like mozzarella or cheddar may result in a grainier texture.
Can I make this dip ahead of time?
Yes! Store it in the fridge for up to 3 days and reheat gently with a splash of milk to bring back the creaminess.
What can I use instead of evaporated milk?
Heavy cream or half-and-half works great. Even whole milk can be used in a pinch, though it may yield a slightly thinner texture.
Creamy Queso Blanco Dip with Chorizo
Ingredients
- ½ lb Mexican chorizo casings removed if needed
- 1 tablespoon butter or oil
- 1 clove garlic minced
- ¼ cup finely diced onion
- 1 can (12 oz) evaporated milk (or use heavy cream)
- 8 oz white American cheese cubed or shredded
- 4 oz Monterey Jack or Pepper Jack cheese shredded
- 1 can (4 oz) diced green chiles or jalapeños (optional)
- Salt to taste
Optional garnishes:
- chopped tomatoes cilantro, green onions
Instructions
Cook the chorizo
- In a skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it into crumbles with a spatula. Drain excess fat and set aside.
Sauté aromatics
- In a medium saucepan, melt butter over medium heat. Add the garlic and onion and sauté until soft and fragrant, about 2–3 minutes.
Add evaporated milk
- Pour in the evaporated milk and bring it to a gentle simmer, stirring occasionally.
Melt the cheese
- Add the white American cheese and Monterey Jack cheese gradually, stirring constantly until the mixture is smooth and fully melted.
Stir in extras
- Mix in the cooked chorizo and diced green chiles (if using). Stir well to combine. Taste and adjust seasoning with a pinch of salt, if needed.
Serve warm
- Transfer to a serving bowl, slow cooker, or fondue pot to keep warm. Garnish with chopped cilantro, tomatoes, or green onions, if desired.