Description
A batch-and-freeze smoked queso dip with spicy chorizo that freezes perfectly, allowing you to have a creamy, smoky, and spicy dip ready in under 10 minutes for game day or weeknight snacks.
Ingredients
Scale
- 2 cups (200g) Sharp Cheddar Cheese, freshly grated
- 2 cups (200g) Monterey Jack Cheese, freshly grated
- 8 oz (225g) Cream Cheese, softened
- 1/2 cup (120ml) Heavy Cream
- 1 lb (450g) Spicy Chorizo (fresh, raw Mexican-style)
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin
- Salt to taste
- 1 teaspoon Cornstarch (for tossing cheese)
- Optional: 1/2 cup Jalapeños, diced
- Optional: 1 can Black Beans, drained
- Optional: 1/4 cup Cilantro, chopped
Instructions
- Grate all cheese and toss with 1 teaspoon of cornstarch to prevent clumping. Dice onion and mince garlic.
- Heat a large skillet over medium-high heat. Add chorizo and break it up, cooking for 8-10 minutes until browned and crispy.
- Drain most of the chorizo fat, but save 1 tablespoon in the pan. Discard the rest.
- Reduce heat to medium. Add diced onion to the reserved fat and cook for 3-4 minutes until soft. Add garlic and smoked paprika, cooking for 1 more minute.
- Pour in heavy cream and simmer for 1 minute. Add softened cream cheese, stirring constantly until melted (about 2 minutes). Do not boil vigorously.
- Reduce heat to low. Gradually add cheddar and Monterey Jack cheese, a handful at a time, stirring until melted before adding the next.
- Once all cheese is melted and glossy, stir in cooked chorizo and cumin. Taste and adjust salt.
- Remove from heat and let cool completely to room temperature (about 20 minutes on counter, then 1 hour in fridge).
- Divide into four equal portions (approx. 1.5 cups each). Place in labeled freezer-safe bags, squeeze out air, and freeze flat.
- To serve: Thaw overnight in fridge. Reheat in a slow cooker on low or skillet over low heat with a splash of milk/cream until warm and creamy. Stir in fresh cilantro before serving.
Notes
Do not use pre-shredded cheese as the anti-caking agents can make the sauce grainy. Cool the dip completely before freezing to prevent ice crystals. Squeeze out all air from freezer bags to prevent freezer burn. Thaw slowly in the fridge; do not microwave thaw as it causes separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup per serving
- Calories: 320
- Sugar: 1
- Sodium: 580
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 4
- Protein: 12
Keywords: smoked queso dip, chorizo queso, batch cooking, freezer meals, game day snacks, spicy dip, meal prep