Chorizo Cheese Dip

This chorizo cheese dip is easy, quick and delicious. In this recipe, fresh chorizo is cooked and combined with a creamy cheese sauce.

We keep the ingredients to a minimum so the chorizo and cheese get a chance to shine. This cheese dip is a great appetizer for your game-day spread, cocktail hour, or a Cinco de Mayo celebration.

If you need some more appetizers for your table try this tapas platter, these fun mini taco bites, and delicious loaded sheet pan nachos.

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Frequently asked questions

What is chorizo?

Chorizo is a type of sausage made of pork. It’s heavily seasoned with garlic and spices, most notably, smoked paprika (pimenton), giving the chorizo it’s characteristic red color.

What is the difference between dried chorizo and fresh chorizo?

Dried chorizo is a hard, smoked and cured pork sausage. It’s ready to eat, just peel the casing off, slice and eat. Fresh chorizo, also called Mexican chorizo, is also made of pork and spices, usually smoked paprika and/or chili peppers. But, unlike dried chorizo, it must be cooked before eating.

Where can I find chorizo?

Dried chorizo can be found in Latin markets, some large chain supermarkets, and they can be purchased online. Since they’re dried and cured they don’t need to be refrigerated. Fresh chorizo may be more difficult to find. Check Latin markets, specialty butcher shops and larger grocery chains.

Dried chorizo is also commonly referred to as Spanish chorizo. It’s typically served with bread and cheese, but it’s also a great way to flavor chicken, soups, stews and rice dishes. Like in this pollo en salsa recipe.

Four Spanish Chorizo Links on parchment paper displayed on a wood cutting board

Fresh chorizo is used to flavor all kinds of dishes including: soups, burgers and egg dishes just to name a few. Really, as long as it’s savory, chorizo can add a kick and a ton of flavor!

Chorizo cheese dip served in a terracotta crock with tortilla chips in the background.

Ingredients

¾ pound Fresh Chorizo, casings removed or use bulk
2 tablespoons Butter
3 tablespoons Flour
2 cups Whole Milk, warmed through
¼ teaspoon Salt
¼ teaspoon Black Pepper
8 ounces Cheddar Jack Cheese, shredded
Corn Tortilla Chips, for dipping

Prep work

This is a quick and easy appetizer so prep work is a snap!

If you’re starting with linked fresh chorizo, remove the casings and break it up into very small pieces. This may seem like an extra step, especially since you need to break it up further in the pan, but believe me it makes it much easier.
Shred the cheese. We recommend you shred your own cheese for this dip. The pre-shredded packaged cheese may contain cellulose, and sometimes potato starch, added in to prevent caking.
The cheese melts better when you shred it yourself and we need it super smooth for this chorizo cheese dip.
Measure out the rest of the ingredients, warm the milk a little later on and we’re ready to go!

The ingredients for the chroizo cheese dip arranged on a white table.

Cook the chorizo

Since we’re using fresh chorizo in this recipe we need to cook it fully. Start by adding it to a medium-sized sauce pan or a deep skillet.
We’re starting and finishing the dip in the same pan so use something that’s large enough to hold the chorizo, milk and cheese.
Place the pan over medium-high heat. Cook the chorizo for about 7-8 minutes until browned, cooked through and all of the water has cooked out.
There should only be chorizo and the oil it released, no water. Stir the chorizo often as it cooks and break up any large pieces with a wooden spoon or spatula.

Make the sauce

The sauce for this cheese dip is made with a simple combination of flour, butter and milk. The flour and butter make a roux, which is a thickening agent used to make sauces, gravy and to thicken soups and stews.

Start by lowering the heat to medium-low. If the pan is too hot, the chorizo will start burning, the butter will burn and so will the flour.
Next, add the butter to the pan. When the butter is melted add in the flour while stirring.
Cook the butter and flour mixture for 2 minutes, stirring almost constantly.
Slowly add the warm milk to the butter, flour, chorizo mixture, while stirring with a wooden spoon or spatula. Gently scrape any bits off the bottom of the pan. Make your way around the saucepan while making small circles and loosening the bits. Continue stirring until the milk is completely incorporated.
Allow the sauce to come to a simmer. The sauce will not thicken until it starts to boil. It will happen. Don’t crank the heat; let it come to a simmer slowly. Stir occasionally.

Cook's note: Do not leave milk or cream on the stove unattended. Milk can boil over very quickly and can catch fire. Stay right next to the stove and stay vigilant.

Once the sauce starts thickening, cook it gently for 2 minutes, stirring almost constantly. Add the salt and pepper to the sauce and stir well.

Finish the dip

The final step to this delicious dip is to add the cheese. We want to do this slowly. If we apply too much heat to the cheese it will become grainy, and there’s no coming back from it.
Take the pot off the heat and stir the sauce well so it cools just a touch. Add the shredded cheese a little bit at a time while stirring. I do about a handful at a time.
Once each batch is melted and incorporated, add another handful. Repeat until all of the cheese is melted.
Place the chorizo cheese dip back over low heat to warm through. Don’t overheat, give it just a few minutes and do not let it come to a simmer (much less a boil). Stir frequently.
Taste the chorizo cheese dip using the chips you’re planning on serving it with. Chips are pretty salty, so extra salt may not be needed. As a reference, we did not need to add any extra to our dip.
Serve with corn tortilla chips and your favorite hot sauce.

Chorizo Cheese Dip served in a terracotta crock with tortilla chips and hot sauce in the background.

📖 Recipe