Creamy Crockpot Queso Blanco with Spicy Chorizo
A rich and creamy slow-cooked queso blanco dip with spicy Mexican chorizo, perfect for game day or casual gatherings. This easy Crockpot recipe delivers a smooth, velvety texture with a smoky, spicy kick.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 15 minutes to 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces fresh Mexican chorizo, casing removed and crumbled
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
- 1 cup shredded white cheddar cheese (about 4 ounces)
- 4 ounces cream cheese, softened
- 1 cup whole milk
- 1 small jalapeño, finely diced (optional)
- 2 cloves garlic, minced
- ½ small yellow onion, finely chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- Salt to taste
- A handful fresh cilantro, chopped (for garnish, optional)
Instructions
- Heat a skillet over medium heat. Add the crumbled chorizo and cook for 5-7 minutes until browned and cooked through, breaking it apart with a spoon. Transfer cooked chorizo to a paper towel-lined plate to drain excess fat.
- In the same skillet, add finely chopped onion, minced garlic, and diced jalapeño. Cook over medium heat for 3-4 minutes until soft and fragrant. Transfer to the Crockpot.
- Add shredded Monterey Jack, white cheddar, and softened cream cheese to the Crockpot. Stir gently to combine with the aromatics.
- Pour in the whole milk, cumin, smoked paprika, black pepper, and a pinch of salt. Stir everything together until evenly mixed.
- Fold in the drained chorizo meat to distribute the spicy, smoky flavor throughout the cheesy base.
- Cover and cook on low for 2-3 hours, stirring every 30 minutes to prevent sticking. The cheese will melt slowly, becoming luxuriously creamy.
- Once melted and smooth, stir in fresh lime juice and taste. Adjust salt or add hot sauce if desired.
- Sprinkle chopped cilantro on top just before serving. Keep warm on the Crockpot’s ‘keep warm’ setting during your gathering.
Notes
Drain excess fat from cooked chorizo to avoid greasy dip. Shred cheese fresh from blocks for smooth melting. Stir every 30 minutes during cooking to prevent scorching. If dip is too thick, add a splash of milk. Avoid high heat to prevent separation. Jalapeño is optional and can be adjusted for heat preference.
Nutrition
- Serving Size: About ¼ cup per serv
- Calories: 280
- Fat: 22
- Carbohydrates: 2
- Protein: 12
Keywords: queso blanco, crockpot queso, spicy chorizo dip, game day dip, creamy cheese dip, slow cooker queso, Mexican appetizer