Print

Spicy Smoked Queso Dip with Chorizo and Hatch Chiles

spicy smoked queso dip - featured image
Print Recipe

A smoky, spicy, and creamy queso dip featuring chorizo and roasted Hatch chiles, perfect for game day or parties. This easy recipe delivers bold flavors and a silky texture that’s a guaranteed crowd-pleaser.

Ingredients

Scale
  • 8 ounces spicy Mexican chorizo, casing removed
  • 2–3 roasted and peeled Hatch chiles, chopped (or canned green chiles)
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup milk (whole or 2%)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional garnish)
  • 1 teaspoon lime juice

Instructions

  1. Roast the Hatch chiles over an open flame or under the broiler until skins are blackened and blistered, about 15-20 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop finely. If using canned chiles, drain and chop.
  2. Heat a skillet over medium heat. Crumble the chorizo into the pan and cook until browned and cooked through, about 7-10 minutes. Drain excess grease, leaving a little for flavor. Remove chorizo and set aside.
  3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, stirring constantly.
  4. In a mixing bowl, stir together softened cream cheese, shredded cheddar, and Monterey Jack until well combined.
  5. Lower skillet heat to medium-low. Add the cheese mixture and milk to the skillet, stirring gently. Slowly melt the cheese, stirring frequently to avoid clumping or burning.
  6. Stir in roasted Hatch chiles, cooked chorizo, cumin, smoked paprika, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
  7. Remove from heat and stir in chopped cilantro and lime juice.
  8. Transfer dip to a serving bowl or slow cooker set on warm. Serve immediately with tortilla chips, sliced veggies, or warm pita.

Notes

Use room temperature cream cheese for smooth blending. Roast chiles well for smoky flavor and steam to loosen skins for easy peeling. Stir cheese slowly over low heat to avoid grainy texture. If dip thickens when cooling, add a splash of milk and warm gently. Store leftovers in an airtight container in the fridge up to 4 days and reheat gently.

Nutrition

Keywords: spicy queso dip, chorizo dip, Hatch chiles, smoky queso, game day dip, party appetizer, cheesy dip

Find it online: https://juliamadeit.com/spicy-smoked-queso-dip-with-chorizo-and-hatch-chiles-easy-recipe/