Ready for an extra cheesy, perfectly spicy appetizer family and friends will devour in record time? Whip up some easy chorizo cheese dip. Your guests—and your taste buds—will thank you.
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Easy? Check. Cheesy? Double check. A little bit spicy? Totally check. This easy chorizo cheese dip checks all the boxes when it comes to a crowd-pleasing appetizer!
I’m a huge fan of appetizers—or any recipe, in fact—that requires a half dozen ingredients or less and comes together in 20 minutes or less. Easy chorizo cheese dip fits that description perfectly!
And while I love how much my family loves this chorizo dip, I don’t love how it disappears in about five minutes flat. It takes mad skills to make sure you get your share!
Other than making sure tortilla chips are at the ready when the dip is done, the only other trick to this appetizer is using a quality skillet. I find the better the skillet, the better my recipes turn out, especially the cheesy ones.
If you like things extra spicy, you can use a can of hot Ro-Tel instead of the regular Ro-Tel tomatoes. If you prefer a milder chorizo cheese dip, try mild tomatoes and a cheese like mozzarella or queso quesadilla cheese.
Also, freshly grated cheese works best in any recipe where you’re melting the cheese. The pre-shredded cheese has a slight coating that makes it less smooth when melted. That’s why you’ll want freshly shredded cheese when making my favorite Instant Pot mac and cheese or this slow cooker mac and cheese.
My family is already asking for another round of chorizo cheese dip next time we host a get-together, and I’m happy to oblige. I was inhaling this addictive dip as quickly as everyone else! If there hadn’t been an audience, I may have even licked the skillet.
Yes, it’s that good.
- 8 ounces Mexican chorizo
- 1 (10-oz) can Original Rotel, drained
- 1 (12-oz) can evaporated milk
- 8 ounces monterey jack cheese, shredded
- 8 ounces pepper jack cheese, shredded
- 3 green onions, chopped
- Brown the chorizo in a skillet over medium heat until cooked through (about 5 minutes). Drain, leaving a couple tablespoons of fat in the skillet.
- Add Rotel to the skillet and cook until most of the moisture from the tomatoes has evaporated.
- Pour the evaporated milk into the skillet. Stir and cook until heated through.
- Reduce heat to low. Add the cheese a handful at a time, stirring until fully melted between additions. Remove from heat once cheese has entirely melted.
- Garnish with green onions and serve immediately.
Note: If pepper jack cheese is too spicy, try mozzarella or queso quesadilla cheese.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 356 Total Fat: 28g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 113mg Sodium: 757mg Carbohydrates: 7g Fiber: 1g Sugar: 3g Protein: 19g