Chorizo Queso Dip is made from just 3 ingredients! This creamy, cheesy, gluten free dip recipe will be the hit of your next tailgate party.
Last month my parents took my husband and me to a new place in town that has pickleball, arcade games, bocce ball, corn hole, and most importantly, a bar.
What can I say, losing at pickleball to your 60+ year old Dad with two bad knees stings a little less when a server stops by to deliver Whiteclaws in between matches.
This establishment also has a huge food menu with tons of gluten free options, including a half sheet pan of nachos called a “Sheet Ton of Nachos”. (Har.) Now if you need to know one thing about me, it’s that nachos are my one of my favorite foods, and these particular nachos were drenched in queso.
Queso on gluten free nachos is nearly unheard of and I ate a sheet ton! I then figured if their kitchen could figure out gluten free queso, I could too, and thus, Chorizo Queso Dip was born!
Whether you douse a platter of tortilla chips with this creamy, cheesy dip, or keep warm in a crock pot to scoop and enjoy on game day, you’re going to flip for the combination of sizzling chorizo, creamy American cheese, and diced tomatoes and green chilies.
Yep, just three ingredients needed for this amazing recipe!
Beef and Queso Dip is always a popular game day option, but I wanted to give it a new spin by using chorizo instead of beef, and white American cheese instead of processed orange cheese (you know the one…).
This dip is incredibly easy, crowd pleasing, and a dish you’ll look forward to devouring after a tough game of pickleball…or while watching your favorite football team battle it out on the field!
How to Make Chorizo Queso Dip
Start by browning Mexican-style pork chorizo. Some store-bought chorizo tastes overwhelmingly like clove and/or cinnamon, so I’m including my favorite brand in the notes section of the recipe card below.
Scoop the browned chorizo onto a paper-towel lined plate to drain then place a couple more paper towels on top to soak up as much grease as possible. If you skip this step, the grease will rise to the top of the queso dip.
Next, cube gluten free white American cheese then add to a large, microwave-safe bowl. I’m also including my favorite brand of gluten free American cheese in the recipe card below.
To the cheese add a can of diced tomatoes and green chiles, undrained.
Microwave the cheese and tomatoes in 1 minute increments, stirring between increments, until the cheese is smooth.
Finally, add the drained chorizo then stir it in. That’s all she wrote!
You can either serve the Chorizo Queso Dip right away with tortilla chips, or pour it into a crock pot set to warm so you can scoop and dip when you please. Feel free to add a splash of milk if the dip gets too thick.
I love the dip with a burst of freshness from a scoop of fresh Pico de Gallo (recipe is in the notes section of the recipe card below.) It’s optional but the zing from the lime especially goes so well with the chorizo queso.
No matter how you serve it, I hope you love this awesome, easy, totally delicious dip — enjoy!
Ingredients
- 8 oz Mexican-style pork chorizo
- 1-1/2 lbs gluten free white American cheese, cubed
- 10 oz can diced tomatoes with green chiles, undrained
Directions
- Add chorizo to a medium-sized skillet over medium-high heat. Brown then scoop onto a paper towel lined plate to drain, placing a couple more paper towels on top to soak up as much fat as possible (otherwise the grease will rise to the top of the queso.) Set aside.
- Add cheese cubes and tomatoes & green chiles to a large, microwave safe bowl then microwave in 1 minute increments, stirring between increments, until smooth. Add chorizo then stir to combine. Serve immediately with chips or transfer to a crock pot set to warm (not low) to keep hot. You may add a splash of milk if needed to keep the dip creamy.
Notes
- Some store-bought chorizo brands can have an overwhelming cinnamon and/or clove flavor. I prefer El Popular Brand, which is gluten free.
- I get gluten free white American cheese from my grocery store’s deli counter. Normally deli counters are considered not safe for those with Celiac Disease or a severe gluten intolerance, as slicers and cutting boards can be shared with gluten-containing foods. I ask for the amount of cheese I need to be sliced off a new block with a fresh knife. I use Bongards brand white American cheese, which at the time of this writing, is GF.
- Easy Pico de Gallo: In a small bowl combine 2 chopped vine-ripened tomatoes, 1/4 small white onion that’s been minced, a small handful cilantro that’s been chopped, the juice of 1/2 lime, salt, and pepper.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can I put this in a crockpot?
Yes that should be fine!