Chorizo Queso Dip

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.

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer

Cuisine Mexican

Keyword gluten free

Method Stovetop

Servings

Calories 272kcal

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.

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.