Fantastic, warm Queso dip that’s easy to make and perfect for every party. This zesty and smooth Queso Blanco made with sauteed chorizo sausage, peppers, and onions. One bowl wont’ be enough!
You will definitely fall in love with this cheese dip at first bite but make sure to also stop by and check out my other favorite Queso Dip, Ultimate Bean Dip, and don’t forget Chorizo Nachos.
QUESO BLANCO
I found this GREAT new restaurant at the beach. It’s Peruvian and they have amazing, creative menu and fabulous margaritas. Hubs and I were staying at the beach for my birthday and we stumbled on this restaurant on our way to another one. I loved it and I can’t wait to try it for dinner.
I was actually not too hungry, so I got a couple of margaritas and some queso blanco dip. It was the first time I tried it with chorizo sausage and it’s a match made in heaven. I had to recreate it as soon as we got home and to my surprise, it turned out even better. I guess the saying it true, “everything tastes better homemade.”
This queso dip will be absolutely perfect for all those fun Super Bowl parties and Cinco de Mayo celebrations. Just beware, it’s hard to stop eating so make sure to prepare enough dip for the crowd. (You can easily double this recipe.)
WHAT CHEESE SHOULD I USE IN QUESO BLANCO?
To recreate the smooth and creamy texture of this amazing queso dip, I found that white American cheese and Monterrey Jack cheese were perfect. American cheese is what gives this sip its silky and creamy smooth texture.
If you want to add even more spice to your dip, use Pepper Jack cheese instead of Monterrey Jack. It’s loaded with chili peppers and always has a zesty bite.
CAN I USE OTHER SAUSAGE?
I would be remiss if I didn’t tell you that this dip is truly best with chorizo sausage. Mexican style chorizo is made with ground meat and mixed with several spices and chili peppers. It has the flavor that compliments other Mexican and Tex-Mex cuisine the best. Because of that, it tastes the best with this Queso dip. (Mexican style chorizo is sold uncooked, so you have to cook it first.)
If you can’t find chorizo, what you can do is use ground pork and season it with chili pepper powder and a dash of vinegar. For smoky flavor, you can use chipotle pepper powder or add a little smoked paprika.
HOW TO MAKE QUESO BLANCO DIP
Make Chorizo:
Note: Mexican chorizo is uncooked so you have to take the casing off and cook it first.
Take the sausage out of the casing and break it apart as much as possible. Preheat the pan with some oil and saute diced onion, jalapeno, and sausage. Break up the clumps of chorizo as much as possible while it’s cooking. Season with cumin and salt, mix well, and take the pan off the heat when sausage is done.
Make The Queso:
In a bottom-heavy sauce pot, saute diced onions, jalapeno, and chili pepper with some oil until softened. Sprinkle flour over the vegetables and stir well. Slowly pour in heavy cream while stirring.
When heavy cream is heated through (not boiling or simmering) add cheeses one handful at a time. Slowly stir the whole time that the cheese is melting until it’s smooth.
Transfer queso into a serving dish and top it off with cooked chorizo. (Make sure the bowl is big enough to hold both.)
MORE DELICIOUS DIP RECIPES:
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Queso Blanco Dip with Chorizo
Ingredients
Chorizo part:
- 1-2 tbsp canola oil
- 1/2 lb Mexican style chorizo sausage
- 1/2 Vidalia onion minced
- 1 jalapeno seeds taken out and minced
- 1/4 tsp cumin
- Salt
Queso Part:
- 1-2 tbsp canola oil
- 1/2 Vidalia onion minced
- 1 red chili pepper seeds taken out and minced
- 1 jalapeno seeds taken out and minced
- 1 tbsp flour
- 1 cup heavy whipping cream
- 1/2 lb American cheese chopped
- 4 oz Monterrey Jack cheese chopped
- 1/4 tsp cumin
- Salt
Instructions
Chorizo:
- Take the sausage out of the skin and break it apart as much as possible.
- Heat a little bit of oil in a medium pan, over medium heat.
- Add diced onion, minced jalapeno, and sausage to the pan. Saute everything mixing and breaking up the clumps of chorizo as much as possible.
- Season with cumin and salt, mix well, cook until chorizo is done. Take off heat.
Queso:
- In a bottom-heavy sauce pot, heat up a little bit of oil over medium heat.
- Saute diced onions, jalapeno, and chili pepper until softened. Sprinkle flour over the vegetables and stir well.
- Slowly pour in heavy whipping cream while stirring.
- When heavy cream is heated through but not simmering, start adding cheeses one handful at a time. Keep stirring slowly until cheese is melted and smooth. Take off heat.
- Transfer queso blanco into a serving dish and top it off with cooked chorizo. (Make sure the bowl is big enough to fit both.)
Video
Nutrition
Originally published on Will Cook For Smiles on August 31, 2015. Updated May 1, 2020.
Joshua Hampton says
Wow. That dip looks amazing. I could eat it straight from the bowl with a spoon.
lyuba says
🙂 Thank you so much, Joshua!
Hof ter Zielbeek says
Hi Lyuba, this was just awesome. Thanks a lot for sharing this recipe.
lyuba says
Awe, thank you!! So glad you enjoyed it 🙂
Marisa Franca @ All Our Way says
I think that I could make a whole meal on appetizers and drinks , maybe a small salad on the side. And cheese is such a weakness then add chorizo to it? Mamma mia pure heaven. I love the little scoopers that you’re using. Great photo shots like usual!! By the way, what is your favorite lens for these close ups? They turn out fantastic!!
lyuba says
Me too!! I love appetizers as meals 🙂
Thank you, Marisa!
I use a 50mm prime lens but sometimes crop in a little closer while editing.
Katie says
How would I convert this to a crock pot for easy transporting and to keep it warm throughout the evening?
lyuba says
To keep it warm, you could always transfer the cooked dip into the crock pot and keep it on “warm” setting.
I hope you enjoy it!
SC says
Do you think it would taste as good with, say, turkey sausage (for those that don’t eat red meat)?
Lyuba says
Yes, you can always try the turkey sausage in it. It won’t be the same, but you try it!
Tracey says
Also, Chourico is pork not beef😀
Corey M Palmer says
Hey genuis there is beef chorizo as well. Might want to do some research before spewing out false statements.
Claudia says
I’m breaking my own rule here by reviewing before I’ve actually made something, (I hate when others do it!) but wanted to share that I’m making this for Thanksgiving and can’t wait! Your beautiful photo caught my eye and made me salivate…I normally over-complicate holiday meals and promised myself I wouldn’t do that this year since I am working all week. This is a perfect easy recipe!
Lyuba says
That’s the goal! Thank you and good luck, Claudia!V 🙂
Sandy says
A local restaurant makes a very similar dip, and we order it every time we go. After scouring the internet for a copy-cat, I found your awesome recipe that is even better! Thanks!
lyuba says
Oh, I’m SO glad you liked it! And “yay” for being better 😉
Amy says
Hello! This looks amazing and I’m making it for our FF Draft. Would this be okay to be made ahead of time? Thanks and can’t wait to try it!!
Lyuba says
Thank you so much, Amy! If you do make it ahead of time, you can reheat in a croc pot on low or on low heat and stir often. Sorry for the late response!
Albert Bevia says
There is nothing better than a warm cheesy dip, this is an absolute hit, I got the fam coming over on saturday, will be trying this out!
lyuba says
Thank you! I hope you enjoy it 🙂
Sharon scott says
How many does the blanco dip serve? Making for a shower
lyuba says
Hi Sharon!
I’m so sorry for the late response. This recipe makes about 6 cups of dip (with sausage). It always depends on how many other items you are serving at the party. Some people may eat 1/2 cup of dip and others may eat 1 cup of dip. 🙂
I hope you have a nice party!
Dorcat says
Fabulous! I have been looking for a good queso blanco and this one is it! I’ve tried others and they weren’t as good as this one. The only ingredient that I didn’t put in was cumin because I do not care for. One time I made this dip without onion, as I had a guest that did not like onions, and it was just as good! The key is not to substitute the cheeses, particularly the American cheese. American cheese makes it smooth and not grainy. I used tortilla chips and Fritos scoops for dipping. This is a wonderful dip and will go into my recipe box! Thanks for posting!
lyuba says
I am SO happy that you liked it! It’s the biggest compliment 🙂
Thank you!
Corey M Palmer says
Have you made this with the addition of rotel? Just wondering before I decide to make it. Thanks
lyuba says
Hi Corey!
I have not made this with Rotel and the only negative effect I can think of is that it’s quite juicy and the dip will be thin. Otherwise, I think that you can use the canned veggie mix.
I really hope you will try it and like it 🙂
Tempest says
I’m making this for Thanksgiving and based on the comments, I can tell it’s going to be delicious!! Thank you so much for the recipe!!
lyuba says
I hope everyone liked it! Happy Thanksgiving!
Amanda says
This looks delicious!! What kind of American cheese did you use?
lyuba says
Hi Amanda! I used white American cheese but mostly because of the color. I didn’t want a yellow tint to the dip color.
I hope you enjoy it!
Angela says
Would recommend doing this with a thing of brie? Sort of like a baked brie with chirizo?
lyuba says
Hi Angela,
Oh, that would be an interesting flavor combination. Baked brie topped with a mixture of sauteed chorizo and onions might actually be pretty good. I haven’t tried it but it’s intriguing.
Veronica says
Hi, this looks amazing!
What brand of chorizo did you use?
I hope to be making this for Saturday’s
Football game.
Thanks!
lyuba says
Hi Veronica!
So sorry for the late response. I don’t have exact brand of chorizo that I use every time. I just pick one out of those available at my grocery store 🙂
I hope you got a chance to make it!
Jennifer says
What can I use instead of flour? Or can I omit the flour?
Erica king says
So u think xanthan gum (thinking agent
) would work instead of flour for a gluten free cheese dip