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Flavorful Smoked Queso Dip with Spicy Chorizo

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A creamy, smoky queso dip with spicy chorizo perfect for game day or casual gatherings. This dip combines melted cheeses and smoky flavors for a crowd-pleasing snack.

Ingredients

Scale
  • 8 ounces spicy Mexican chorizo, casing removed and crumbled
  • 2 cups sharp cheddar cheese, shredded (about 7 ounces)
  • 1 cup Monterey Jack cheese, shredded (about 3.5 ounces)
  • 4 ounces cream cheese, softened
  • 1 small jalapeño pepper, finely diced (seeds removed to reduce heat)
  • 2 cloves garlic, minced
  • ½ cup yellow onion, finely chopped (about ½ cup or 3 ounces)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ cup milk (whole or 2%)
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat the smoker to 225°F (107°C) or set up a grill for indirect heat with wood chips.
  2. Cook the crumbled chorizo in a cast iron skillet over medium heat until browned and cooked through, about 5-7 minutes. Drain excess grease.
  3. Add chopped onion, minced garlic, and diced jalapeño to the skillet with chorizo. Cook until softened and fragrant, about 3-4 minutes.
  4. Lower the heat and add shredded sharp cheddar, Monterey Jack, and softened cream cheese to the skillet. Stir gently to start melting the cheeses.
  5. Season with smoked paprika, ground cumin, salt, and black pepper. Stir well to combine.
  6. Pour in milk and lime juice. Stir until the mixture is creamy and smooth. Adjust milk quantity for desired thickness.
  7. Transfer the mixture to a cast iron skillet or oven-safe Dutch oven if not already in one.
  8. Place the skillet or Dutch oven inside the smoker and close the lid.
  9. Smoke the dip gently for about 30 minutes, stirring every 10 minutes to ensure even melting and prevent sticking.
  10. Taste and adjust seasoning if needed. Sprinkle chopped fresh cilantro on top before serving.
  11. Serve warm with tortilla chips, sliced veggies, or warm pita bread.

Notes

If you don’t have a smoker, bake the dip in the oven at 350°F for about 20 minutes until bubbly. Use mild woods like apple or hickory for smoking. Stir every 10 minutes while smoking to prevent cheese from sticking or separating. Adjust milk to control dip thickness. For dairy-free, substitute milk and cheeses with plant-based alternatives but texture may vary.

Nutrition

Keywords: smoked queso dip, spicy chorizo dip, game day dip, smoky cheese dip, easy queso recipe, party appetizer

Find it online: https://tempotaste.com/flavorful-smoked-queso-dip-with-spicy-chorizo-easy-recipe-for-game-day/