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Queso Chorizo Dip


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Rate this recipe 4.3/5 (7 Votes)


  • 1/2 pound Ground Chorizo Sausage
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 2 Jalapeno Peppers
  • 1/2 Sweet Onion, Diced
  • 2 cloves Garlic, Minced
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1-1/2 cup Half-and-Half, Divided
  • 1 Tablespoon Cornstarch
  • 16 ounces, weight Sharp, White Cheddar Cheese, Freshly Grated
  • 8 ounces, weight Monterey Jack Cheese, Freshly Grated
  • Fresh Cilantro, For Topping
  • Chopped Tomatoes, For Topping
  • Sliced Jalapenos, For Topping
  • Tortilla Chips, To Serve


Adapted from


Step 1

Heat a large nonstick skillet over medium heat and add sausage. Sprinkle it with a pinch of salt and pepper. Cook, breaking it down with a wooden spoon, until the fat has rendered and the sausage is browned. Remove with a slotted spoon and place on paper towel to drain any excess grease.

Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half-and-half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half-and-half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.

Stir in the grated cheese, one small handful at a time, until melted. Place the sausage in a crock, larger bowl or a small crockpot heating on low. Pour the melted cheese over top. Top with tomatoes, jalapeños and fresh cilantro if you'd like. Serve immediately with chips!

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