Spicy Chorizo, poblano, onion, and red bell pepper are nestled into the creamiest, spiciest, Mexican inspired crockpot Queso dip. You will want to keep coming back for more until it’s gone!
This post may contain affiliate links. I may be compensated when you purchase through these links, at no cost to you.
Crockpot Queso Dip
First of all, my house smells like I’m in a Mexican restaurant. Despite the fact that I’m not about to knock back two overpriced margaritas, I’m excited. Chips and dip is about to happen. We’ve been craving Mexican lately and while our neighborhood Mexican restaurant is delivering 32oz Margaritas with each entree, we have managed to hold out and not order.
THIS IS THE ONLY CROCKPOT QUESO DIP YOU NEED TO KNOW ABOUT
- These are hard-to-stop-eating good. It’s enough spicy to keep you throwing them back, but not too spicy for breaks. No breaks.
- Super creamy and loaded with peppers and onions, the best combination.
- You have to keep it warm in the crockpot, this is how it stays nice and melty. Tip: Use a small crockpot. I am using this crockpot, it is a 2.5 quart “mini” crockpot.
- Is this an acceptable lunch? Yes.
- Revisit the ultimate loaded sheet pan nachos and use this instead of pepper jack cheese. Check!
What Goes In Queso Dip?
- Spicy Chorizo: use your favorite brand. If you don’t like spicy (who even are you), you can just use ground beef, pork, or sausage.
- Onion: Don’t skip unless you don’t like onions.
- Poblano: Just a hint of spicy here. Way less spicy than a jalapeno but not as innocent as a bell pepper.
- Red Bell Pepper: Adds a little sweetness and color
- Velveeta: The star of the show. I used original Velveeta, but I would also use Velveeta Queso Blanco for a more…blanco…dip.
- Milk: The smooths everything out and makes it ultra dippable.
- Cilantro: Don’t skip the cilantro. It gives it a bright little freshness at the end. The stems have the most flavor so don’t discard them.
How To Make Spicy Chorizo Queso Dip In A Crockpot
- Gather your ingredients.
- Dice the vegetables.
- Saute the Chorizo in a skillet (mine is lodge cast iron) on medium heat.
- Add the vegetables: onion, poblano, and red pepper. Saute for 5 minutes.
- Add in the cubed Velveeta cheese.
- Stir in the milk and let it crockpot away for an hour or more (stirring every once in awhile).
- Stir in the fresh chopped cilantro. This is non-negotiable. The flavor is amazing.
- Garnish with fresh diced tomatoes and cilantro, this is optional but a nice presentation and a dose of freshness.
- Dip the chips.
SERVE THIS WITH:
I AM USING THIS CROCKPOT, IT IS MY FAVORITE!
9oz. spicy Chorizo pork sausage
1 medium onion, diced
1 red pepper, diced
1 poblano pepper, diced
12 oz Velveeta cheese, original or blanco
3/4 cup milk
1 tsp salt, divided
1 cup cilantro, chopped – divided
1 small tomato, diced for garnish (optional)
Saute Chorizo over medium heat for 5 minutes
Add salt, peppers and onion, continue to saute for 5 minutes.
Spoon the mixture into a small crockpot
Add cheese, milk, and remaining salt (1/2 tsp) stirring to combine
Cook on high for at least one hour (low for 2-3 hours), stirring occasionally
Stir in half or more of cilantro
Garnish with remaining cilantro and fresh diced tomato
- Category: Appetizers
- Method: Crockpot
- Cuisine: Mexican
Keywords: crockpot cheese dip, crockpot queso, spicy chorizo queso, chorizo queso, crockpot dip, mexican appetizer dip, cinco de mayo appetizer, may 5 appetizer ideas, cinco de mayo queso