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Creamy Crockpot Queso Blanco Dip with Chorizo

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A creamy, spicy queso blanco dip slow-cooked in a crockpot with smoky chorizo and Hatch chiles, perfect for game day gatherings.

Ingredients

Scale
  • 8 ounces Mexican chorizo, casing removed
  • 2 cups roasted and chopped Hatch chiles (fresh, canned, or jarred)
  • 16 ounces white American cheese, shredded or cubed
  • 8 ounces cream cheese, softened
  • 1 cup whole milk or half-and-half
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional: fresh cilantro, chopped (for garnish)

Instructions

  1. Heat a skillet over medium heat. Remove casing from chorizo and crumble into pan. Cook 5-7 minutes until browned and fragrant. Drain excess fat if necessary.
  2. Add diced onion and minced garlic to skillet with chorizo. Cook 3-4 minutes until onion is translucent.
  3. If using fresh Hatch chiles, roast under broiler or on skillet until charred. Peel, seed, and chop finely. If using jarred, drain and chop roughly.
  4. Transfer chorizo, onion, and garlic mixture to crockpot. Add Hatch chiles, white American cheese, cream cheese, milk, and ground cumin. Stir gently to combine.
  5. Set crockpot to low heat and cook for 1.5 to 2 hours, stirring every 30 minutes until smooth and creamy.
  6. Taste and season with salt and pepper as needed.
  7. Garnish with chopped cilantro and serve warm with tortilla chips or fresh-cut veggies.

Notes

Brown chorizo well and drain excess fat to avoid greasiness. Stir dip every 30 minutes to ensure even melting. Adjust milk quantity to achieve desired consistency. For dairy-free version, substitute cream cheese and milk with coconut cream and dairy-free melting cheese. If Hatch chiles are unavailable, use poblano peppers or jarred fire-roasted chiles with smoked paprika.

Nutrition

Keywords: queso blanco dip, crockpot dip, chorizo dip, game day recipe, Hatch chiles, creamy cheese dip, slow cooker dip

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