Loaded Cowboy Queso Dip makes the perfect party or game day appetizer. Pair this warm chorizo cheese dip with tortilla chips for the ultimate crowd-pleaser.
Where are my party people at?! Okay, sorry that was super lame, but this dip really is the perfect party appetizer so can you blame me? This Cowboy Queso Dip is filled with spicy chorizo, black beans, corn, Rotel and of course cheese for the ultimate loaded cheese dip recipe. The dip pairs great with toritlla chips or can be served over top of Mexican favorites like tacos or burritos.
This quick and easy dip recipe is ready in under 30 minutes, can be prepped ahead of time and easily customized. Crockpot instructions included for large parties and tailgates when you need the chorizo dip to stay warm and gooey for hours. I hope you love this dip, let's get into the details shall we.
- Large Skillet: Personally, I love my iron skillet for this cheese dip, but any large heavy bottomed skillet will do the trick. Just make sure it is at least 12 inches in diameter.
- Measuring Cups and Spoons
- A Wooden Spoon
- A Can Opener and Strainer
- Chorizo: Generic spicy sausage will work as well, just make sure you do not use Italian Sausage. That will mess with the overall flavor of the dip.
- Black Beans: Canned black beans or fresh work fine, just make sure you soak and rinse fresh beans if using them.
- Chipotle Pepper (Optional): I really like the flavors this pepper brings to the dip, but you can leave them out or use a dried Chipotle Pepper Seasoning instead.
- Corn: Frozen, canned or fresh corn work great for this dip.
- Cheese: I use a combination of Velveeta, cream cheese and Pepperjack cheese for my queso dip. You can use other varieties if you wish, but I think these two yield the perfect cheesiness with a hint of spice quickly.
- Spices: I keep it simple with salt, pepper and a touch of my homemade taco seasoning. You can bump up the spice with some red pepper flakes, cayenne pepper or add some chipotle chili powder for some smokey flavor.
- Rotel: I used original Rotel for my Cowboy Queso, but Chipotle, Hot or Mild can be swapped in as well depending on what you are into.
- Lime Juice
- Optional Extras: The dip is perfect as-is, butttt if you want to get wild you can add some yummy extras over top.
How to Make Cowboy Queso
- Cook the Chorizo
Begin by adding your ground spicy pork (chorizo preferably) to a large heavy bottom skillet. Add in diced Chipotle Peppers in Adobo Sauce if using, and spices and cook over medium heat. Stir and chop the sausage as you go into small pieces to ensure it cooks all the way through, about 7 minutes. After the sausage has cooked through drain the fat and return everything to the skillet.
- Combine the Cheese Dip
Once the chorizo is cooked, add the cheeses, Rotel, and milk and stir over low heat until the cheese is melted. If the queso dip is too thick, add a tbsp of milk at a time until it reaches your desired consistency. After the cheese has melted, add in the rinsed and drained corn and black beans and stir until combined.
- Finishing Touches
Once the dip is combined, remove from heat and serve immediately topped with additional extras and served with tortilla chips. Enjoy!
Store leftover cheese dip in an airtight container in the fridge for up to 4 days. When ready to enjoy, scoop the desired amount into a microwave safe bowl and warm for 30 seconds or until melted. Alternatively, you can re-warm the dip in a large slow cooker.
No, this queso dip cannot be frozen. When the dip thawed it will separate and have a strange texture to it.
Yes, the entire dip can be made ahead of time according to the recipe instructions, then stored in the fridge for up to 24 hours. When ready to serve re-warm in a crockpot on LOW or in a large skillet.
No, not necessarily. I understand people want to avoid processed cheeses, but the Velveeta works great for that gooey, cheese texture. You can swap it out with another cheese like cheddar, Colby Jack or more Pepperjack if you wish, but know that all cheese melt differently. If you swap out the cheese the texture and taste will be altered.
No Extra Oil
Do not add any oil or butter to the skillet with cooking the pork sausage. There is plenty of fat in chorizo and it doesn't need any extra help.
Time Saver Time
If you are needing to have this dip ready fast you can cook the sausage ahead of time. Store cooked chorizo in the fridge for up to 24 hours in an airtight container. This allows you to just throw all the ingredients together into a skillet and stir until the cheese is melted. Yay, for cutting your cook and prep time in half!
If you are making this Cowboy Cheese Dip for a large crowd and need to keep it warm, it can be made in a crockpot. First, you can follow the recipe instructions and then place the finished dip into a crockpot to keep it warm. Alternatively, you can cook the chorizo in a skillet, then add it and the remaining ingredients to a crockpot and cook on LOW for 1-2 hours until melted and warmed through. Once it is melted reduce the heat to WARM and stir often so the bottom doesn't burn.
This loaded queso dip is great just the way it is, but can be taken up a notch with some optional extra-ness. You can add some reserved black beans and corn over top of your dip. Alternatively, some fresh cilantro, salsa, diced avocado, or some diced tomatoes adds a flavor boost. If serving at a large party or tailgate you can place these on the side and let guests customize their dip.
More Party Dips
I hope you enjoy this Chorizo Queso Dip at your next party, game day or get together. If you loved this Cowboy Queso recipe let me know in the comment section down below! Also, check out my Asian Pork Meatballs Recipe for another perfect party appetizer.
Cowboy Queso Dip
- 1 lb Chorizo
- 1 tbsp Homemade Taco Seasoning
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 Chipotle Peppers in Adobo Sauce Optional
- 8 oz Velveeta Cheese
- 12 oz Cream Cheese
- 1 ½ cups Pepperjack Cheese Shredded
- ¾ cup Milk
- 1 10 oz Rotel
- 1 tbsp Lime Juice
- 1 15 oz Canned Black Beans Rinsed and Drained
- 1 cup Corn Canned, Frozen or Fresh
Optional for Topping
- Reserved Black Beans
- Reserved Corn
- Fresh Cilantro
- Chopped Avocados
- Homemade Salsa
- Tortilla Chips
- Begin by adding your chorizo to a large skillet (I like using an iron skillet). Diced Chipotle Peppers in Adobo Sauce if using then add into the chorizo. Finally adding in taco seasoning, salt and pepper and cook over medium heat. Stir and chop the sausage as you go into small pieces to ensure it cooks all the way through, about 7-10 minutes. After the sausage has cooked through drain the fat and return everything to the skillet.
- Once the chorizo is cooked, add the cheeses, Rotel, and milk and stir over low heat until the cheese is melted. If the queso dip is too thick, add a tbsp of milk at a time until it reaches your desired consistency.
- After the cheese has melted, add in the rinsed and drained corn and black beans, lime juice and stir until combined.
- Once the dip is combined, remove from heat and serve immediately topped with additional extras and served with tortilla chips. Enjoy!
Thank You for Sharing!