Spicy Cowboy Queso Dip (Printable)
Bold, creamy cheese dip with spicy chorizo, vegetables, beans, and melted cheese blend.
# What You'll Need:
→ Meats
01 - 8 oz spicy chorizo sausage, casing removed
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 jalapeño pepper, seeded and minced
04 - 1 red bell pepper, diced
05 - 1 (10 oz) can diced tomatoes with green chilies, drained
→ Dairy
06 - 12 oz processed cheese (e.g., Velveeta), cubed
07 - 1 cup shredded Monterey Jack cheese
08 - 1/2 cup whole milk
→ Beans
09 - 1 (15 oz) can black beans, rinsed and drained
→ Spices & Seasonings
10 - 1 tsp chili powder
11 - 1/2 tsp ground cumin
12 - 1/4 tsp smoked paprika
13 - 1/2 tsp salt (or to taste)
→ Garnishes (optional)
14 - Chopped fresh cilantro
15 - Sliced green onions
# How to Make It:
01 - In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
02 - Add the onion, jalapeño, and red bell pepper. Sauté until vegetables are soft, about 4 minutes.
03 - Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with green chilies and black beans. Stir to combine and heat through for 2 minutes.
05 - Reduce the heat to low. Add the processed cheese cubes, Monterey Jack cheese, and milk. Stir gently until all the cheese is melted and the dip is smooth, about 5–7 minutes.
06 - Transfer to a serving bowl or a slow cooker set to warm. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.
# Expert Advice:
01 -
- The processed cheese creates the velvety smooth texture you remember from restaurant queso
- Chorizo adds such incredible depth that you might skip ground meat forever
- It stays creamy for hours in a slow cooker, so you actually get to enjoy your own party
02 -
- Stir constantly once the cheese goes in or it will separate and turn into an oily mess
- Processed cheese really is non negotiable here for that smooth texture
03 -
- Grate the Monterey Jack yourself because pre shredded cheese has anti caking agents that make the dip grainy
- Room temperature milk melts into the cheese faster than cold milk