Queso Bean Dip Recipe

Cook chorizo

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the fresh chorizo, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through. Use a slotted spoon to transfer cooked chorizo to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon fat in the skillet.

Sauté aromatics

Add the minced garlic and diced onion to the skillet with the remaining fat. Sauté 3–4 minutes over medium heat until softened and translucent. Add the drained diced tomatoes with green chiles and cook 1–2 minutes until warmed. Remove from heat and set aside.

Warm the refried beans in a medium saucepan over low heat, stirring to loosen them. If the beans are very thick, stir in 2–3 tablespoons water or milk to reach a spreadable consistency.

Stir the sautéed onion/tomato mixture and half of the cooked chorizo into the warmed refried beans. Add ground cumin, smoked paprika, salt, and black pepper. Stir to combine and keep over very low heat while you prepare the cheese mixture.

Prepare cheese base

In a separate saucepan or small pot over low heat, combine the cream cheese and 1/2 cup whole milk. Stir until the cream cheese is melted and smooth. Gradually add 2 cups of the shredded Mexican cheese blend, stirring constantly until melted and incorporated into a smooth queso. If mixture is too thick, add additional milk 1 tablespoon at a time.

Combine bean mixture and queso: Spoon the refried bean and chorizo mixture into an ovenproof serving dish (about 9-inch shallow skillet or gratin dish). Pour the warm queso evenly over the top, gently folding a little to create swirls but keeping some bean texture visible. Sprinkle the remaining 1 cup shredded cheese over the top.

Bake and finish

Preheat the broiler (or oven to 375°F / 190°C if you prefer). Place the assembled dish under the broiler 3–5 minutes until the cheese on top is bubbly and golden — watch carefully to avoid burning. If using oven, bake 10–12 minutes until bubbly and lightly browned.

Remove from the oven and sprinkle the remaining cooked chorizo over the top. Garnish with chopped cilantro, sliced scallions, and pickled jalapeños if using. Serve immediately with tortilla chips for dipping.