Marine News from the Great Lakes

RECIPE: Chorizo Queso Dip

Published: Wednesday, January 31, 2018
By: Rebecca Lopez, The Crafted Sparrow


  • 8 oz Chorizo, cooked
  • 8 oz Monterey Jack Cheese, shredded (See Note)
  • 8 oz Pepper Jack Cheese, shredded (See Note)
  • 8 oz Cream Cheese, softened
  • 1/2 Cup Milk
  • 1/2 Cup Salsa
  • 1/2 Cup Cilantro, finely diced
  • Scallions for garnish


  1. Cook chorizo in a skillet on medium-high heat, drain and set aside.
  2. Spray a large skillet with non-stick cooking spray.
  3. Add softened cream cheese, milk, and salsa. Stir with a whisk until combined over low to medium heat.
  4. Once combined, you can add both shredded cheeses, using a rubber spatula or spoon to stir until the cheese is melted.
  5. Toss in cilantro and combine.
  6. At the end, add in most of the cooked chorizo and give it a quick stir, reserve about 1/4 cup to put on top with garnish.
  7. Transfer queso dip to a serving dish and top with remaining chorizo and scallions for the garnish. Goes well with Triscuits or tortilla chips.

Makes about 3-4 cups.  


>> You can substitute one can of Rotel for the salsa.
>> Be sure to use block cheese and shred it yourself; the pre-shredded kind will not melt well and you will get a lumpy dip.
>> You can leave out the cilantro if you don't love it.
>> When the queso dip is finished cooking, it can be transferred to a crockpot on the "warm" setting.

tags: Recipes

Rec'd Jan. 2019

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