Creamy Queso Blanco Dip with Chorizo
This Queso Blanco Dip with Chorizo is a creamy, cheesy Tex-Mex favorite that brings bold flavor and effortless charm to any appetizer spread. Melted white cheeses are blended with savory cooked chorizo and optional green chiles for the perfect touch of heat.Ready in 20 minutes, it’s ideal for game day, parties, or anytime you crave a cheesy dip that steals the spotlight.
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.