Loaded Queso Dip Recipe

Name: For the Best Loaded Queso Dip, Skip the Velveeta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 ounces coarsely ground bulk chorizo sausage; 1 (16 to 24-ounce) bag thick corn tortilla chips, optional; 8 ounces mild cheddar cheese, grated (2 1/2 cups), at room temperature; 1 tablespoon cornstarch; 1 (12-ounce) can evaporated milk; 1 medium garlic clove, finely chopped; 1 teaspoon to 1 tablespoon finely chopped chipotle chilies in adobo; 2 green onions, finely chopped; 1 plum tomato, chopped

This loaded queso dip is a reliable crowd-pleaser for game day gatherings.
Every bite delivers gooey cheese, crisp chorizo, and fresh toppings for standout texture.
The simple stovetop method creates a smooth queso dip with minimal effort and no fuss.

I’m a texture nut. Flavor is king, of course, but what really makes me do a happy dance when I’m snacking is if there’s a great balance of textures to boot. That’s why when I make queso dip, I don’t stop with just the cheesy smooth dip, I top it with crispy pan-fried chorizo, fresh green onions, and juicy tomatoes. It’s super easy to pull off and every scoop supplies the perfect gooey-plus-chewy-plus-crisp texture roller coaster ride for my mouth.

My loaded queso idea was actually inspired by hummus kawarma, the genius Middle Eastern dish that combines smooth, tangy hummus with crispy spiced lamb on top. My version just turns the idea southwest to Tex-Mex snack territory and classic queso cheese dip.

This recipe has a lot going on texturally, but it’s actually quite easy to pull off. I simply toss grated cheddar cheese with cornstarch and whisk it into warm evaporated milk on the stove for a simple but effective cheese sauce. I add a little smoky chipotle chile for a kick. Then, I top the molten cheese with pan-fried chorizo sausage, which adds zesty flavor and crispiness.

It’s so foolproof, I can make it during chaotic half times with a kitchen full of fellow homesick Packers fans. These folks know a thing or two about cheese dip, being “cheddar heads” from Wisconsin!

Queso dip with toppings of chopped tomatoes green onions and chorizo served with a spoon and tortilla chips on the side — Simply Recipes / Ali Redmond

Use The Right Cheese and Chorizo For The Job

Don’t be tempted to buy pre-grated cheddar for this sauce. It’s coated with anti-caking agents that can stop the cheese from melting smoothly. Use mild cheddar cheese instead of sharp cheddar for the smoothest sauce. Once grated, let it stand at room temperature for at least half an hour so it melts easily into the evaporated milk.

For the best texture, I buy bulk pork chorizo sausage. The authentic Mexican chorizo in casings is very smooth and won’t cook up into crispy crumbles like the bulk stuff. I cook the chorizo until it’s no longer pink, and then crank the heat to high for a few minutes to get crispy browned bits that add maximum texture.

Make It Your Own

I usually stick to just three toppings for my loaded queso: chorizo, green onions for freshness, and tomato because yum. But you can also try topping your queso with pickled jalapeños, chopped fresh cilantro, sliced black California olives, or even extra chopped chipotle chiles.

Go wild, but do keep the toppings to a total of three or so ingredients—any more and they’ll sink into the molten cheese and overwhelm the balance of textures.

Queso dip topped with diced tomatoes chorizo and green onions served with tortilla chips on a green plate — Simply Recipes / Ali Redmond

Tailgate Like a Pro

Loaded Queso Dip

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 6 servings

Yield 3 1/2 to 4 cups dip

Keep Screen Awake

8 ounces coarsely ground bulk chorizo sausage
1 (16 to 24-ounce) bag thick corn tortilla chips, optional
8 ounces mild cheddar cheese, grated (2 1/2 cups), at room temperature
1 tablespoon cornstarch
1 (12-ounce) can evaporated milk
1 medium garlic clove, finely chopped
1 teaspoon to 1 tablespoon finely chopped chipotle chilies in adobo
2 green onions, finely chopped
1 plum tomato, chopped

Preheat the oven to 325ºF (optional).
Cook the chorizo:

While the oven preheats, cook the chorizo in a medium nonstick sauté pan over medium heat, stirring and breaking the meat up with a spatula occasionally, until the mixture is cooked through, about 10 minutes. Increase the heat to high and cook, stirring frequently, until crispy, about 4 minutes.

Scrape the meat onto a paper towel-lined plate to absorb excess grease and set aside in a warm place.
Warm the tortilla chips (optional):

If serving with tortilla chips, arrange the chips in an even layer on a baking sheet. Bake, watching closely, until the chips are hot and taking on just a hint of color, about 10 minutes.
Meanwhile, make the cheese sauce:

In a medium bowl, toss the grated cheese with the cornstarch and set aside. Combine the milk and garlic in a medium saucepan. Heat over medium heat until the milk is steaming hot but not boiling, 5 minutes.

Reduce the heat to low and add the cheese, one handful at a time, whisking after each addition. Stir in the chipotle chilies, starting with 1 teaspoon and adding more desired; 1 tablespoon of chipotle will make a medium to hot dip.
Garnish and serve:

Top the cheese in the pot with the chorizo, green onions, and tomatoes and serve immediately right out of the pot with the warm chips, if using, or dippers of your choice.

If the sauce begins to solidify, return to low heat and cook, stirring occasionally, until it is warm to the touch, 2 to 3 minutes. Adjust with a splash of whole milk if the sauce is too thick. Do not boil or the mixture will separate.

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Simply Recipes / Ali Redmond

Nutrition Facts (per serving)
429	Calories
32g	Fat
13g	Carbs
23g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	429
% Daily Value*
Total Fat 32g	41%
Saturated Fat 16g	78%
Cholesterol 89mg	30%
Sodium 786mg	34%
Total Carbohydrate 13g	5%
Dietary Fiber 1g	4%
Total Sugars 8g
Protein 23g
Vitamin C 6mg	29%
Calcium 446mg	34%
Iron 1mg	6%
Potassium 483mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.