Chorizo Queso
- Jen Vondenbrink
- 8 hours ago
- 4 min read
Craving a dip that’s bold, creamy, and better than the restaurant version? This Chorizo Queso is the ultimate easy appetizer. It is perfect for a snack buffet with salsa, guacamole, and even my Easy Buffalo Wings. Jump to the recipe and start dipping!
What’s not to love about a warm dish of cheesy dip sitting in the center of a table?
It’s an instant invitation for friends and family to gather 'round. When I first experimented with this Chorizo Queso, I wanted to move beyond the standard with Velveeta or even cheese in a jar and create something with real depth and soul.
I took it to a football playoff gathering at my sister’s because we were having homemade guacamole (which was delicious) and a whipped feta dip that my sister made. Everyone loved it and said it had just the right amount of spice, so here it is for you. It’s great having taste testers!
The beauty of this dish is how the spicy, savory oils from the chorizo meld with the cream cheese and the saltiness of the Parmesan. It’s rich, it’s comforting, and it has just enough "kick" to keep things interesting.
I love making this for game days or casual Friday nights because it feels special without requiring hours in the kitchen. If you’ve been nervous about making your own cheese dip so you always buy it, let this be the recipe that builds your confidence—it’s incredibly forgiving and so rewarding!
Why You’ll Love It
The Depth of Flavor: I use two types of paprika (smoked and spicy) to create a complex, smoky profile that you just can't get from a spice packet.
The "Secret" Ingredient: A splash of white wine and your favorite hot sauce provides a necessary tang that cuts through the richness of the cheese, making it impossible to stop at just one bite. My one piece of advice: Do Not Skip the Hot Sauce! It really makes a huge difference.
Perfect Texture: By using a blend of mozzarella and cream cheese, you get that iconic "cheese pull" along with a velvety smoothness.
Ingredient Spotlights
Chorizo: This is the heart of the dish. As it browns, it releases flavorful oils that season the rest of the ingredients.
The Paprika Duo: Smoked paprika adds an earthy wood-fired flavor, while the spicy version brings the heat.
The Aromatics: Using the whites of the scallions and fresh minced garlic provides a savory base that builds flavor from the bottom up.
Variations
Green Chile Twist: Stir in a small can of diced green chiles for an extra layer of texture and mild heat.
Herb Freshness: Top the finished queso with a handful of chopped fresh cilantro right before serving. Personally, I’m not a cilantro lover, but if you are, I think it would be delicious.
Extra Kick: If you really want to turn up the heat, follow my tip in the notes and add a pinch of cayenne or red pepper flakes.
Tomato Addition: To lighten up the dish a bit and still retain the flavor, consider adding a small can of diced tomatoes with chilis.
What You Need to Make This Chorizo Queso
Tools
Small skillet
Wooden spoon or spatula (for breaking up the chorizo)
Cheese grater
Ingredients
Chorizo Sausage (casing removed)
Scallions (whites and greens separated)
Garlic Cloves (minced)
Spices: Spicy Smoked Paprika, Smoked Paprika, and Kosher Salt
White Wine
Cream Cheese
Hot Sauce
Cheese: Shredded Mozzarella and grated Parmesan
Dairy Liquid: Cream, half & half, or milk (to adjust thickness)
Tortilla Chips (for serving)
Here’s the Recipe
Frequently Asked Questions (FAQs)
How should I store leftover Chorizo Queso?
Because of the meat and dairy content, this dip should never be left on the counter for more than 2 hours for food safety reasons. Store it in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze Chorizo Queso?
I don’t recommend freezing this specific recipe. The cream cheese and mozzarella can change texture once thawed, often becoming grainy or separating. It’s so quick to make, it’s definitely best enjoyed fresh!
What is the best way to reheat the Chorizo Queso?
Reheat leftovers on the stovetop over low heat, adding a splash of milk or cream to loosen it back up. You can also microwave it in 30-second intervals, stirring in between.
What if my Chorizo Queso gets too thick while sitting out?
Simply stir in a tablespoon of warm milk or half & half to bring it back to your desired dipping consistency.
What if I don’t have spicy smoked paprika for my Chorizo Queso?
Instead of spicy smoked paprika, use a pinch of cayenne or red pepper flakes.
I’d love to hear how your Chorizo Queso turned out! Did you add any extra hot sauce for a bigger kick? Leave a comment below and let’s chat!
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.
