Chorizo Chipotle Queso Dip | CookOS

Chorizo Chipotle Queso Dip

Name: Chorizo Chipotle Queso Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 10 oz chorizo; 2 cups half-and-half; 16 oz processed cheese (like Velveeta), cubed; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 tbsp chipotle peppers in adobo sauce, minced; 1 tbsp Mexican hot sauce (like Cholula); 2 tbsp sour cream, for garnish; 1 tbsp jalapeño, diced, for garnish; 1/4 cup fresh cilantro, chopped, for garnish; 1/4 cup red onion, thinly sliced, for garnish; tortilla chips, for serving

This Chorizo Chipotle Queso Dip combines seasoned chorizo and smoky chipotle peppers with a triple-cheese blend for a rich, spicy dip that stays creamy and melted throughout serving.

🌍Tex-Mex 🏷️Queso 🏷️Queso dip 🏷️Chorizo 🏷️Chipotle 🏷️Cheese dip

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

10 oz chorizo
2 cups half-and-half
16 oz processed cheese (like Velveeta), cubed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tbsp chipotle peppers in adobo sauce, minced
1 tbsp Mexican hot sauce (like Cholula)
2 tbsp sour cream, for garnishoptional
1 tbsp jalapeño, diced, for garnishoptional
1/4 cup fresh cilantro, chopped, for garnishoptional
1/4 cup red onion, thinly sliced, for garnishoptional
tortilla chips, for serving

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until golden brown and crispy. Remove from the skillet and set aside.
2
In a large pot or Dutch oven, pour in the half-and-half and heat over low heat.
3
Add the cubed processed cheese, shredded cheddar, and shredded Monterey Jack to the pot.
4
Stir in the minced chipotle peppers in adobo sauce and the hot sauce.
5
Continue to cook over low heat, stirring continuously, until all the cheese is melted and the queso is smooth and creamy.
6
Once smooth, top the queso with the cooked chorizo.
7
Garnish with a dollop of sour cream, diced jalapeños, fresh cilantro, and thinly sliced red onion.
8
Serve immediately with tortilla chips for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the chorizo over medium heat until fully cooked and crumbled, breaking it into small pieces for even distribution throughout the dip.
Add cheeses slowly over low heat, stirring constantly to prevent clumping and ensure a smooth, creamy consistency.
Mince chipotle peppers finely and taste as you add them—their heat can vary by brand, so adjust incrementally rather than dumping in the full amount.
Keep the dip on the lowest heat setting once fully melted; high heat will cause separation and graininess.

Substitutions

Processed cheese (Velveeta) → cream cheese plus whole milk (note: add 1/4 cup milk to prevent graininess)
Half-and-half → heavy cream (note: dip will be richer) or whole milk plus 2 tbsp butter (note: will be lighter)
Chorizo → spicy ground beef browned with 1 tsp cumin and paprika (note: less authentic flavor but similar heat and texture)
Chipotle peppers in adobo → 1 tsp smoked paprika plus 1/2 tsp cayenne (note: loses smokiness but retains spice)

Storage & make-ahead

Refrigerate leftover dip in an airtight container for up to 3 days; reheat gently in a saucepan over low heat, stirring often and adding splash of milk if it thickens.

Common Questions

Can I make this dip ahead of time?

Yes. Brown the chorizo and prepare all ingredients up to 2 hours ahead, then combine and heat just before serving to maintain the creamy texture.

What's the best way to keep the dip warm during a party?

Transfer the finished dip to a slow cooker set on low, or use a small fondue pot or chafing dish to keep it at serving temperature without overcooking.