Crock Pot Chorizo Queso Dip

Not a worry! If you don’t like chorizo, leave it out or you can use all ground beef instead. It should work either way. If opting for just ground beef, try adding a packet of taco seasoning. You’ll need the extra flavor since you’ll be leaving out the flavorful chorizo.

This has a little heat, but it’s not overwhelming. If you don’t want heat, use a regular can of diced tomatoes instead of the Rotel and be sure to skip out on the jalapeños. Or you can use the tamed jalapeños (not a paid affiliate link) that give the extra boost of flavor but not the heat.

If you want a spicy chorizo queso dip, add an additional can of Rotel or diced green chiles, or more jalapeños to the mix! Any of these options will bring a little more spice. As always, start with a little and add more as you see fit.

For those who have never purchased chorizo, it can usually be found where the other cold specialty Mexican items are located in the grocery store. It is usually near the Mexican cheeses and crema. Please note that chorizo is sold uncooked so you need to always cook it before adding it to anything else.

I have found that it can be difficult when looking for white American cheese. I find it’s easiest to head to the deli counter and ask for them to cut me off a large chunk so I can cube it. If this is too much for you, you can use slices of white American. As long as it melts, you’re in good shape.

This dip does get thicker as it cools down. So I recommend you keep it on the warm setting if you plan to serve this as a party. Just walk by and stir it every so often just to ensure it doesn’t burn at all. Some crock pots these days run so hot so if you know that yours tends to get really hot, you’ll want to stir it more often.

If you’ve found that your Queso with Chorizo Dip is too thick, add an extra can of evaporated milk or a splash of regular milk and stir together really well.

No, please don’t! It’s too easy to burn the dip that way. Unless you have a really old crock pot that doesn’t get as hot, then that is fine. But anything made in the last 15 or so years will get pretty hot fairly quickly (because of updated FDA rules about food safety).

Absolutely, just use a smaller slow cooker (about a 3-4 quart).

Any leftover queso dip should be stored in a container in the fridge for up to 3 days or in a freezer safe container for up to 3 months.