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Creamy Smoked Queso Dip with Chorizo and Rotel

Creamy Smoked Queso Dip with Chorizo and Rotel - featured image
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A quick and easy 5-minute party dip featuring spicy chorizo, Rotel tomatoes, and a blend of Velveeta and Pepper Jack cheese for a smoky, creamy flavor.

Ingredients

Scale
  • 8 oz Spanish or Mexican Chorizo
  • 4 oz Ground Beef (Optional)
  • 1 lb Velveeta cheese, cubed
  • 1 cup Shredded Pepper Jack Cheese
  • 1/4 cup Heavy Cream
  • 1 can (10 oz) Rotel Tomatoes and Green Chilies
  • 1/2 medium White Onion, diced

Instructions

  1. Heat a skillet over medium-high heat. Add chorizo and break it up with a spoon. Cook until browned and crispy, about 4-5 minutes. If using ground beef, add it now and cook until browned. Drain excess grease if necessary, but leave some for flavor.
  2. Add the diced white onion to the pan with the chorizo. Cook for 2 minutes until the onion is soft and translucent.
  3. Pour in the can of Rotel tomatoes and green chilies, including the juice. Let it simmer for 2 minutes to let the flavors meld.
  4. Turn the heat down to low. Add the cubed Velveeta and shredded Pepper Jack cheese to the pan. Stir gently until the cheese is mostly melted.
  5. Pour in the heavy cream and stir until the dip is smooth and creamy. If it looks too thick, add a splash more cream or milk.
  6. Taste and adjust seasoning if needed. Serve hot with tortilla chips, crackers, or sliced jalapeños for garnish.

Notes

Keep heat low when melting cheese to prevent graininess. For a vegetarian version, skip the chorizo and add black beans or corn. This dip can be kept warm in a slow cooker for parties.

Nutrition

Keywords: queso dip, chorizo, Rotel, party recipe, game day food, quick appetizer, cheese dip, spicy dip

Find it online: https://mandydishes.com/creamy-smoked-queso-dip-with-chorizo-and-rotel-best-5-minute-party-recipe/