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A tortilla chip dipped in the chorizo cheese dip.

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.
Course Appetizer
Cuisine Mexican & Southwestern
Keyword dip recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 341kcal
Author Elizabeth


  • 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


  • You will also need: Corn Tortilla Chips, for dipping

Prep Work

  • If you’re starting with linked fresh chorizo, remove the casings and break it up into very small pieces.
  • Shred the cheddar jack cheese.
  • Measure out the rest of the ingredients and warm the milk a little later on.

Cook the chorizo

  • Add the chorizo to a medium-sized sauce pan or a deep skillet over medium-high heat. Cook the chorizo for about 7-8 minutes until browned, cooked through and all of the water has cooked out, while breaking up any large pieces with a wooden spoon or spatula.

Make the sauce

  • Lower the heat to medium-low.
  • 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. 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 (about 3-4 minutes). Stir occasionally.
  • 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 chorizo cheese dip

  • Take the pot off the heat and stir the sauce well so it cools just a touch.
  • Add the shredded cheddar jack cheese a little bit at a time while stirring. 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. Add salt if needed. As a reference, we did not need to add any extra salt to our dip.
  • Serve the chorizo cheese dip with corn tortilla chips, or your favorite dippers.


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.


Calories: 341kcal | Carbohydrates: 7g | Protein: 18g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 1234mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 913IU | Vitamin C: 10mg | Calcium: 376mg | Iron: 1mg