This creamy chorizo queso dip has the right bit of kick pleasing to even
the connoisseurs of queso. So simple to make using a crockpot, which will keep it warm for hours.
I absolutely love queso. Of course why wouldn’t I? I am from Texas and there’s a Mexican food restaurant on almost every corner. I’m just so picky when it comes to queso. Who hates running queso just as much as me? Cheese isn’t meant to be runny.
So whenever I make queso I make sure it’s a nice thick and creamy texture. And of course I want some meat in my queso. Actually my husband won’t even eat queso unless there is some meat in it. He’s strange, but I’ve already covered that.
I had yet another Christmas party to attend this past weekend and I told the host I would bring some sort of dip. Well, out of all the dips I thought a nice queso would go over and well and that it did.
For this recipe I used a fire roasted salsa. I don’t really have a specific brand I go to because I’m always wanting to try new brands out. Just make sure it’s a fire roasted kind. Also I used green chilies and chilpotle peppers.
You can start cooking your chorizo on the stove top in a skillet. So since the chorizo is so red it’s so hard to tell when it’s cooked. The directions say cook to a 160 internal temperature. Well, my thermometer broke. So I usually cook it for about 7 minutes. I try to drain any of the grease I can, but it’s not easy.
Next take your chilpote peppers and green chilies in a food processor and give the chop button a few hits. I don’t like big chucks so peppers so that’s why I do this.
Then just chop up your Velveeta cheese in small cubes and add all ingredients into your crockpot and close the lid and turn on low. In a couple hours it will be ready to eat but if you need it faster turn on high. After the cheese is all melted turn on warm to keep warm for hours or until it’s all gone.
Chorizo Queso Dip
- 1 32 oz package regular velveeta cheese
- 1 16 oz package of queso blanco velveeta cheese
- 18 oz of chorizo
- 1 16 oz can of fire roasted salsa
- 1 1/4 cup heavy whipping cream
- 3.5 oz can of chipotle peppers
- 1 4 oz can of green chilies
- Cook chorizo for about 7 minutes in a skillet on the stove over high heat
- Chop up chilpotle peppers and green chilies in a food processor
- Cut Velveeta cheese in small inch size cubes
- Add all ingredients into crockpot close lid and put on low for 2 hours.
- Stir before serving