Spicy Chorizo Cheese Dip Recipes
CHORIZO QUESO DIP
When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!
Provided by Christina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
- Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
- Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g
CHORIZO CHEESE DIP
Guests will wipe the bowl clean when you set out this spicy cheese dip from our Test Kitchen. Serve it with tortilla chips or even vegetable dippers.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through., Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips. Refrigerate leftovers.
Nutrition Facts :
SPICY MUSHROOM-CHORIZO CHEESE DIP
By all means, make a mild dip that will appeal to the masses. But make this Spicy Mushroom-Chorizo Cheese Dip, too, for your more adventurous guests!
Provided by My Food and Family
Categories Home
Time 30m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients in medium bowl until blended.
- Spoon into 9-inch pie plate or casserole dish.
- Bake 10 min.; stir. Arrange chiles, mushrooms and chorizo over cheese mixture in 3 separate sections. Bake 10 min. Serve with warmed corn tortillas.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
SPICY CHORIZO DIP
Get the party started, southwest style! This spicy dip stars Mexican chorizo, fresh red pepper and a zesty blend of four cheeses.
Provided by My Food and Family
Categories Home
Time 20m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Cook meat with peppers in large skillet 8 to 10 min. or until meat is browned.
- Add refried beans, 1 cup cheese, sour cream and onions. Cook and stir until cheese is melted.
- Spoon into pie plate. Sprinkle with remaining cheese.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPICY MEXICAN CREAM CHEESE DIP
A budget-friendly Mexican cream cheese dip that serves many. No mayo. No sour cream. Serve with tortilla chips or crackers.
Provided by Jen Ciemiewicz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 9.3 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 435 mg, Sugar 1.5 g
SPICY CROCK POT QUESO (CHEESE DIP)
A rich, spicy cheese dip that is a must for parties and get-togethers. It also works well as a sauce. You can make it as mild or as spicy as you like, depending upon the type of sausage and/or Rotel you use.
Provided by Mark H.
Categories Pork
Time 50m
Yield 1 bowl of queso, 8 serving(s)
Number Of Ingredients 3
Steps:
- Crumble sausage and brown in skillet.
- Place Velveeta and Rotel into a crock pot and heat on high.
- Once sausage is browned, add it to the crock pot.
- Continue heating on high, stirring occasionally, until cheese has melted.
- Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
- This recipe works as a sauce as well.
- If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.
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- Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
- Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
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4.8/5 (4)Total Time 20 minsCategory Dips & CondimentsCalories 517 per serving
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4.8/5 (4)Total Time 20 minsCategory Dips & CondimentsCalories 517 per serving
- To a large skillet, add the chorizo and cook over medium-high heat until cooked through. Crumble as it cooks and stir frequently to ensure even cooking. Note - The chorizo I used had plenty of fat and there was quite a bit of grease splatter; use caution when cooking if yours is similar.
- In the last 1 to 2 minutes of cooking, add the garlic, and stir to combine. I prefer to let the chorizo get pretty dark so there are some very crispy bits; cook until as done as desired. Remove cooked chorizo from the skillet, set on a paper towel on a plate; set aside.
- To a medium high sided pot, add about 6 ounces milk, the grated queso quesadilla, and heat over medium heat until cheese is melted and mixture can be stirred smooth.
- Add the green chiles, about 3/4 of the chorizo (reserve remaining 1/4 for garnishing), and stir to combine. If desired and as necessary, add additional milk to achieve desired consistency, and stir to combine. (I added about 3 ounces used about 9 out of 12 total ounces.)
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