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Easy Slow Cooker Queso Dip with Chorizo You’ll Love

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This easy slow cooker queso dip with chorizo is creamy, smoky, and perfect for game days or parties. The slow cooker does all the work, and the chorizo adds a spicy depth that takes it beyond basic queso.

Ingredients

Scale
  • 1 pound fresh Mexican chorizo, casings removed if applicable
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 pound processed American cheese (like Velveeta), cut into 1-inch cubes
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 1 cup whole milk
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: 1-2 jalapeños, seeded and minced
  • Optional: ¼ cup chopped fresh cilantro

Instructions

  1. Brown the chorizo. Heat a large skillet over medium-high heat. Add the chorizo, breaking it apart with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Transfer the cooked chorizo to the slow cooker using a slotted spoon, leaving most of the fat in the pan.
  2. Cook the aromatics. Reduce the heat to medium. Add the diced onion to the skillet with the remaining chorizo fat. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape this mixture into the slow cooker with the chorizo.
  3. Bloom the spices. Add the cumin, smoked paprika, chili powder, salt, and pepper to the warm skillet (off the heat). Stir for about 15 seconds until the spices are fragrant. Add about 2 tablespoons of the milk and stir to deglaze the pan, picking up any browned bits. Pour this into the slow cooker.
  4. Add the cheese and liquids. Add the cubed Velveeta, shredded cheddar, diced tomatoes with green chiles (undrained), and the remaining milk to the slow cooker. Stir to combine.
  5. Cook on low. Cover the slow cooker and cook on low for 1.5 to 2 hours, stirring every 30 minutes.
  6. Stir and adjust. After 1.5 hours, stir the queso well. If too thick, add more milk, 2 tablespoons at a time, until desired consistency. Taste and adjust salt or heat. Add minced jalapeño at this stage if using.
  7. Keep warm and serve. Switch the slow cooker to the ‘warm’ setting for serving. Stir in a splash of milk if it thickens.

Notes

Don’t use pre-shredded cheese; shred your own for smooth melting. Always cook on low heat to prevent separation. Stir every 30 minutes. Blooming the spices in the rendered chorizo fat adds depth. This dip can be made ahead and reheated gently.

Nutrition

Keywords: slow cooker queso, chorizo queso, easy queso dip, game day dip, party dip, Mexican appetizer

Find it online: https://recipebelle.com/easy-slow-cooker-queso-dip-with-chorizo-youll-love/