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.
Hi! I haven’t made this but I was so sad because I had a link saved to your original corn queso slow cooker dip and see it’s been replaced. I’m pregnant and am craving the old recipe can you email it to me by chance?? I’m sure this is delicious but pregnancy cravings don’t budge!
Oh my gosh yes, of course! Congrats, Michelle, and here’s that recipe for you!
Crock Pot Beef and Sweet Corn Queso Dip
Serves 6-8
Ingredients:
1lb ground beef
garlic salt and pepper
10oz frozen sweet corn
10oz can Rotel
5-6oz container plain Greek yogurt (different brands come in different sizes)
6oz shredded sharp cheddar cheese
8oz 1/3 less fat or full cream cheese (not fat free,) cut into hunks
2 green onions, chopped
Tortilla chips
Directions:
1. Add ground beef to a large skillet over medium-high heat then season with garlic salt and pepper and cook until no longer pink. Drain then add to a 5 or 6 quart crock pot.
2. Add frozen sweet corn, Rotel, Greek yogurt, and cheese to the crock pot then season with more garlic salt and pepper and mix to combine. Dollop cream cheese hunks on top then cover and cook on low for 1-1/2 – 2 hours or until heated through (some crock pots cook hotter/faster than others.) Stir until completely smooth then add green onions and stir to combine. Serve with tortilla chips.
qiuck easy delicious! i had to nake another batch!
I learned if you add a tablespoon on sodium citrate on gently warmed half and half, then add your cheese, it will never separate. Learned that one from studying Kraft when they were figuring out how to make cheese sauce in a can. I keep all kinds of cheese sauces in the fridge for dips, over pasta or even vegetables.
How much does this make? We have a large family gathering – probably 20 people and am curious if I should double this. Thanks!
Hi Kathy! I would definitely double if serving 20!
Easy and yummy! Thanks for the recipe!
We have 3 family members with celiac. This recipe was a HIT at a recent family gathering. I was nervous about using pork chorizo and couldn’t find it at our local store anyway, but I did find GF chorizo turkey so I subbed that in. Still delish! We so appreciate your blog and the deliciousness it brings to our table!
Oh I’m thrilled to hear it, Diane!! Thank you so much for your feedback and recipe rating!!
Where can I buy Mexican style pork chorizo?
Hi Sandy! In my grocery store, chorizo is sold by the refrigerated tortillas and Mexican cheeses.
Hi,
Even though I am an 81 year old granny, your adorable website and you and your cute family have inspired me to change my Italian family recipes blog to a more truthful one of recipes for those of us with IBS. The fact that you had to change your blog when you were diagnosed with celiac and still kept your lively, upbeat style says so much about you!! I come on here for GF ideas because IBS folk, while often not celiac people, react badly to fructan in wheat, so it’s as if we were gluten intolerant. Weird right? Anyway, now that I am trying to revamp my Italian family recipes for low fodmap or IBS safe recipes, I am having trouble with my theme, blog, aaaagh. Who set up yours and could they help me? My site is ibskitchn.com and I would like to monitize it now that (as a retired Eng Prof) it would be nice to earn extra money. Thanks so much for reading this. I am stopping now so I can make your fall cookie recipe for my Church’s Sunday school kids. They always have kids with GF issues wanting something just for them. ha ha
I am having a hard time finding that variety of Red Gold. What store do you find them at and where do you find El Popular chorizo?
Thank you
Hi Tosha! The company sent me the diced tomato and green chili product to use in creating this recipe, though you can select the product then use their product locator to find it at a store in your area: https://redgoldtomatoes.com/products/store-locator I find the El Poplar chorizo at my local grocery store, HyVee!
Is White American cheese the same as processed cheese food? And if it is, what real cheese could I substitute?
Hi Kathleen! Yes, this white American cheese is considered processed cheese. I tested the recipe using milk, and then half and half, and nothing comes close to the creamy texture of this cheese! That said, I found Bongard’s ingredient list to be much palatable than Velveeta’s:
Bongards: American Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Water, Sodium Phosphate, Milk Fat, Salt
Velveeta: Skim Milk, Milk, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Contains Less Than 2% of Modified Food Starch, Maltodextrin, Whey, Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid as a Preservative, Whey Protein Concentrate, Milkfat, Sodium Alginate, Sodium Citrate, Enzymes, Apocarotenal and Annatto (Color), Cheese Culture, Vitamin A Palmitate.
What is the really fun place you visited? My family will be in Des Moines this weekend and it sounds like a family friendly option!
Smash Park!! I just saw on Facebook that they’re expanding so I might call ahead to see if the construction has closed off any gaming areas.
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Thank you Mahidua, I hope you’re able to give this yummy recipe a try soon! :)
Oh that looks fantastic! I am going to make it this weekend. Your recipe arrived just in time for a party we are going to on Sunday. Thanks so much!
I have used the Red Gold before and the taste/ingredient difference is remarkable!
I so agree, Ruthie! I hope you’re able to give this recipe a try soon! :)