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Easy Crockpot Queso Dip with Chorizo (Best Party Appetizer)

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This creamy, spicy queso dip with chorizo is the ultimate party appetizer. Made in a slow cooker with Velveeta, Monterey Jack, and Rotel, it’s a crowd-pleaser that stays warm for hours.

Ingredients

Scale
  • 1 pound ground chorizo
  • 1 block (16 ounces) Velveeta, cut into small cubes
  • 8 ounces block Monterey Jack cheese, shredded
  • 1 can (10 ounces) Rotel diced tomatoes and green chiles, undrained
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Brown the chorizo: Remove chorizo from casing if in a tube. Heat a large skillet over medium-high heat. Add chorizo and break it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer to a plate lined with paper towels to drain.
  2. Prep the cheese: While chorizo cooks, cut Velveeta into 1/2-inch cubes. Shred Monterey Jack cheese using the large holes of a box grater.
  3. Layer ingredients in the crockpot: Add cubed Velveeta to the bottom of the slow cooker. Top with shredded Monterey Jack. Pour in undrained Rotel. Add cream of mushroom soup. Sprinkle garlic powder, onion powder, cumin, and cayenne pepper over everything. Add drained chorizo on top.
  4. Add the milk: Pour milk over everything. Do not stir yet.
  5. Cook on low: Cover and cook on LOW for 1.5 to 2 hours. Avoid lifting the lid. After about 45 minutes, give one gentle stir.
  6. Stir until smooth: After 1.5 hours, stir well. If not fully melted, cover and cook for another 15-30 minutes until smooth and creamy.
  7. Adjust consistency: If too thick, stir in additional milk, 1 tablespoon at a time, until desired consistency is reached.
  8. Garnish and serve: Sprinkle fresh chopped cilantro on top just before serving. Switch crockpot to ‘warm’ setting. Serve with tortilla chips.

Notes

For best results, shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the queso grainy. Cook on low heat to prevent separation. Drain chorizo well to avoid greasy queso. The queso can be made up to 2 days ahead and reheated gently with a splash of milk.

Nutrition

Keywords: queso dip, crockpot queso, chorizo queso, party dip, slow cooker queso, game day dip

Find it online: https://piperplate.com/easy-crockpot-queso-dip-with-chorizo-best-party-appetizer/