Chorizo Queso Dip Crockpot Recipe
This chorizo queso dip crockpot recipe features melted cheese, chorizo, garlic, and spices—perfectly creamy and ideal for dipping chips.
Equipment
- Crockpot (slow cooker, 4–6 quart)
- Skillet (for cooking chorizo)
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons.
- Serving bowl (optional, if transferring)
Ingredients
- 300 g chorizo sausage casings removed
- 2 cups shredded cheddar cheese
- 1 cup Monterey Jack cheese shredded
- 1 block 225g cream cheese, cubed
- 1 cup whole milk
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 small tomato diced
- 1 green chili finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
Step 1: Cook the Chorizo
- Heat a skillet over medium heat and add the chorizo. Break it apart with a wooden spoon as it cooks. You’ll notice it releasing its flavorful oils—this is where the magic begins. Cook until browned and slightly crispy, about 6–8 minutes.
Step 2: Sauté Aromatics
- Add the diced onion and garlic to the skillet with the chorizo. Cook for another 2–3 minutes until fragrant and soft. This step builds a rich flavor base.
Step 3: Prepare the Crockpot
- Transfer the cooked chorizo mixture into your crockpot. Add the cream cheese cubes, shredded cheddar, Monterey Jack, and milk.
Step 4: Add Fresh Ingredients
- Stir in the diced tomato, green chili, smoked paprika, and cumin. Give everything a gentle mix.
Step 5: Slow Cook
- Cover and cook on LOW for 1 hour to 1 hour 30 minutes. Stir occasionally to ensure even melting.
Step 6: Final Stir
- Once everything is melted and smooth, give it a good stir. Taste and adjust salt if needed.
Step 7: Serve Warm
- Garnish with fresh cilantro and serve immediately with tortilla chips, bread, or veggies.
Notes
- Use freshly shredded cheese for better melting
- Don’t overcook—low and slow is key
- Stir occasionally to prevent sticking
- Adjust spice level with more or less chili