Green Chili Chorizo Queso Dip
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Impress all of the guests at your next party with this delicious Green Chili Chorizo Queso Dip. Made with just 3 ingredients, it’s easy to make this recipe on the stovetop or in a Crock Pot, perfect for serving at a party.
This incredibly flavorful dip is guaranteed to be a crowd-pleaser and is always a hit on Taco Tuesday!
Inspired by my obsession with the Hillbilly Queso at Torchy’s Tacos, I set out to make a simple version of their delicious queso dip at home for my annual Super Bowl party. For this dip, I combined the recipe for Velveeta queso dip that I grew up with, but put the Torchy’s spin on it by substituting the rotel with salsa verde and adding chorizo.
There’s so much flavor in this dip from just 3 simple ingredients! Everyone at my Super Bowl party raved about this dip and my Crock Pot was quickly empty. After that, I knew that I had to share this simple chorizo queso recipe on the blog.
You can make it on the stove, or in a slow cooker. Either way, it’s super simple! You can make your own green chili sauce or purchase store-bought salsa verde. While I love making my own sauces at home, for this recipe, the name of the game is “keep it simple”, so I totally won’t judge you for picking up a jar of pre-made salsa, just like I did!
If you’re not a fan of Velveeta, you can also check out my Slow Cooker Green Chili Queso recipe that’s super delicious and made with real cheese. But it does require more ingredients and more time. If you’re simply looking for an incredibly easy dip recipe that everyone will rave about, then this recipe is for you!!
Table of contents
Ingredients
- Velveeta – this cheese product can be found at almost all major grocery stores and big box retailers.
- Chorizo – for this recipe I used soy chorizo, simply because I love that it’s less greasy than traditional pork chorizo and the Trader Joe’s variety has so much flavor! Feel free to use soy chorizo, pork chorizo, or your favorite Mexican chorizo sausage for this recipe.
- Salsa verde – purchase your favorite jar of green salsa, or prepare this homemade green enchilada sauce. Both work perfectly in this recipe!
Instructions
- Add the chorizo to a large skillet over medium-high heat. Crumble and cook for 5-7 minutes.
- Add cubes of Velveeta and salsa verde to the skillet. Do not drain the jar of salsa, you want to add the entire jar to the dip.
- Stir to combine all of the ingredients. Reduce the heat on the stove to medium.
- Continue stirring every 2-3 minutes until the Velveeta has completely melted in the skillet.
Serve the chorizo queso immediately or transfer it to a slow cooker, set to warm, to serve throughout an event or party.
If serving the dip immediately, you can transfer it to a serving dish and top it with fresh cilantro, green onions, cotija cheese crumbles and sliced jalapenos, if you’d like. These toppings are totally optional and I’ve served this dip without the toppings at parties several times to great reviews! So if you’re trying to keep things simple, feel free to leave off the additional toppings.
How to make it in a slow cooker
- Add the chorizo to a large skillet over medium-high heat. Crumble and cook for 5-7 minutes.
- Transfer the cooked chorizo to a slow cooker. Add the cubes of Velveeta and salsa verde.
- Cover the slow cooker and set it to low for 30 minutes.
- After 30 minutes, remove the lid and stir the queso ingredients together.
- Continue to cook on low for an additional 30 minutes – 1 hour, or until all of the Velveeta has melted in the queso dip.
- Turn the heat on the slow cooker to warm for up to 4 hours.
Frequently asked questions
- Is it gluten free? Yes, using the ingredients pictured above, it is gluten free. Always double check the chorizo and salsa labels to make sure they’re gluten free.
- Can you make it ahead of time? Yes, the queso dip can be made up to 5 days in advance and stored in the refrigerator until ready to serve. Follow the instructions below to reheat the dip before serving.
- How do you reheat it? To reheat the queso in a slow cooker, add the queso to the slow cooker and set it to low for 30 minutes. Remove the lid, stir the queso and turn the heat on the slow cooker to warm. To reheat it on the stove, add the queso to a large skillet, or dutch oven, over medium heat and stir occasionally for 10 minutes to reheat the dip.
- Can you make it without the chorizo? Sure! Simply add the Velveeta and salsa verde to a skillet over medium heat and stir occasionally for 5-7 minutes, or until the cheese is melted. Easy as that, you have a more traditional Velveeta cheese dip!
- Is it spicy? This really depends on the type of chorizo used in the recipe and the type of salsa. I used a medium salsa verde and Trader Joe’s soy chorizo and the queso had a mild to medium spice level. If you’d like to make it spicier, use a spicy chorizo or add 1-2 tablespoons of your favorite hot sauce to the dip.
What to serve with it
I love to serve the dip with scoop tortilla chips, which are perfect for dipping up all the cheesy chorizo goodness! You can also serve it with veggies for dipping, or warm corn or flour tortillas.
This dip is perfect as a party appetizer. It’s also a great side dish to serve with any of my 175+ Mexican recipes. Try it for Taco Tuesday or pair it with enchiladas for a fiesta any night of the week! Here’s a few recipes that I’ve been serving this dip with recently.
More dip recipes
If you love a good dip as much as I do, you’re definitely going to want to check out these other dip and salsa recipes!
Green Chili Chorizo Queso
Ingredients
- 12 ounces chorizo, or soyrizo
- 20 ounces Velveeta, cut into cubes
- 24 ounces salsa verde
Instructions
- Add the chorizo to a large skillet, or dutch oven, on the stove over medium-high heat.
- Cook the chorizo for 5-7 minutes, crumbling and stirring occasionally.
- Add the cubes of Velveeta and entire jar of salsa verde to the skillet.
- Stir to combine all of the ingredients.
- Turn the heat down on the stove to medium and cook for 5-7 minutes, stirring occasionally, until all of the cheese has melted.
Notes
- The nutritional information provided is for one serving of queso, which equals 4 ounces. It was calculated using Trader Joe’s soyrizo, and will vary based on the type of chorizo purchased to make the recipe.
- Refer to the post above for how to make the recipe in a slow cooker.
- Leftover chorizo queso can be stored in the refrigerator for up to 5 days. To reheat the queso in a slow cooker, add the queso to the slow cooker and set it to low for 30 minutes. Remove the lid, stir the queso and turn the heat on the slow cooker to warm. To reheat it on the stove, add the queso to a large skillet, or dutch oven, over medium heat and stir occasionally for 10 minutes to reheat the dip.
- This recipe is gluten free, using the ingredients pictured above. Always double check the chorizo and salsa labels to make sure they’re gluten free.
Nutrition Facts
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