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. Stir in salt and cumin and 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.
Nikki says
Hi there! I’m excited to make this. I am just curious. In the recipe you call for heavy whipping cream, but then you mention just heavy cream. Does it make a difference, if so which one should I use 😌.
Thanks!
LyubaB says
Hi Nikki,
Heavy whipping cream is what you use in this recipe. I hope you enjoy it!
B says
Any idea why mine would clump up so much? It’s not gooey but instead incredibly thick and after a minute or two off the stove, it’s too thick to eat with a chip as the chips just break during scoop!
Any ideas what might be wrong, or what I should add more/less of?