Chorizo And Cheese Dip Recipes

SPICY CHORIZO CHEESE DIP

Spicy Chorizo Cheese Dip image

This incredibly easy Spicy Chorizo Cheese Dip only has five ingredients, no processed cheese, and is sure to be the star of your next party!

Provided by Beth - Budget Bytes

Time 20m

Number Of Ingredients 5

Ingredients

1/2 lb. Mexican chorizo ($2.00)
1 10oz. can diced tomatoes with green chiles (like Rotel) ($0.49)
1 12oz. can evaporated milk ($0.65)
12 oz. Monterey jack cheese*, shredded ($3.00)
3 green onions (garnish) ($0.25)

Steps:

Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
Pour the evaporated milk into the skillet. Stir and cook until heated through.
Turn the heat under the skillet down to low. Begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful.
Once all the cheese has melted into the dip, turn the heat off. Garnish with sliced green onion and serve!

Nutrition Facts : Calories 410.3 kcal, Carbohydrate 9.33 g, Protein 23.38 g, Fat 31.33 g, Fiber 0.2 g, Sodium 842.33 mg, ServingSize 1 serving

QUESO FUNDIDO CON CHORIZO

Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

Ingredients

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO CHEESE DIP

Chorizo Cheese Dip image

Guests will wipe the bowl clean when you set out this spicy cheese dip from our Test Kitchen. Serve it with tortilla chips or even vegetable dippers.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

1/2 pound uncooked chorizo
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
2 cartons (12 ounces each) white Mexican dipping cheese
Tortilla chips

Steps:

Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through., Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

CHORIZO QUESO DIP

Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

Ingredients

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

THREE-CHEESE CHORIZO DIP

Three-Cheese Chorizo Dip image

Provided by Food Network

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Olive oil, for cooking
1 pound ground Mexican chorizo
1 green bell pepper, small dice
1 onion, small dice
2 tablespoons chili powder
One 16-ounce can diced tomatoes
2 slices Muenster cheese
2 slices manchego cheese
2 slices Gruyere cheese
1 baguette, cut into 1/2-inch slices and toasted or grilled

Steps:

Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
Broil until the cheese is melted and golden brown. Serve with the baguette slices.

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