Choriqueso Dip Recipe

Cook chorizo

Heat a 10-inch skillet over medium heat. Add the chorizo (break into small pieces with a spatula) and cook, stirring occasionally, until fully cooked and some fat has rendered, about 6–8 minutes.

Drain excess fat

Carefully tilt the skillet and spoon off most of the excess fat into a heatproof bowl or use paper towels to blot. Leave a thin coating in the pan to keep the chorizo moist.

Sauté aromatics

Add the diced onion to the skillet with the chorizo and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Make pico

Transfer the chorizo-onion mixture to a medium bowl to cool slightly. Add the diced tomatoes, minced jalapeño, chopped cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and adjust seasoning to taste. Set aside while you prepare the cheese dip so flavors meld.

Melt base

In a clean medium saucepan or heavy-bottomed skillet set over low heat, add the butter and melt gently. Add the cubed processed cheese and half-and-half. Stir constantly with a silicone spatula until the processed cheese melts and the mixture is smooth, about 4–6 minutes. Keep the heat low to prevent scorching.

Build flavor

Once smooth, stir in shredded Monterey Jack, ground cumin, smoked paprika (if using), hot sauce (if using), and 1/4 tsp salt. Continue stirring until the Monterey Jack is fully melted and the dip is glossy and homogeneous, 2–3 minutes. If the dip is too thick, add up to 2 additional tablespoons of half-and-half to reach desired consistency.

Combine chorizo

Fold the cooked chorizo-onion mixture (reserve about 1/4 cup for garnish if you like a pretty top) into the cheese mixture. Stir gently to incorporate so you have a uniform choriqueso. Keep warm over the lowest heat, stirring occasionally, or transfer to a small slow cooker set to warm.

Transfer the choriqueso to a warmed serving bowl. Spoon reserved fresh pico de gallo on top or serve it alongside for guests to add as they like. Garnish with chopped cilantro and arrange lime wedges and warmed tortillas or tortilla chips on the side.

If the dip thickens as it sits, rewarm gently on low heat, stirring in 1–2 teaspoons of half-and-half as needed to restore a creamy texture. Serve immediately while hot.