This Crock Pot Chorizo Queso Dip is always a hit at parties and get togethers! So flavorful with pickled jalapeños, chorizo, Rotel, and of course, cheese! A MOUTHWATERING MEXICAN CHEESE DIP Planning a party? You need to make this super easy Crock Pot Queso Dip with Chorizo. It’s a delicious dip for entertaining. Just set out some chips and let everyone help themselves! This recipe makes plenty for a crowd and is very easy to make. If you’ve never enjoyed chorizo, now is the time! It really adds such great flavor to queso (of course, you can leave it out if chorizo isn’t your thing). FREQUENTLY ASKED QUESTIONS:  What if I don’t like Chorizo? Not a worry! If you don’t like chorizo, leave it out or you can use all ground beef instead. It should work either way. If opting for just ground beef, try adding a packet of taco seasoning. You’ll need the extra flavor since you’ll be leaving out the flavorful chorizo. Is this Chorizo Queso Dip spicy? This has a little heat, but it’s not overwhelming. If you don’t want heat, use a regular can of diced tomatoes instead of the Rotel and be sure to skip out on the jalapeños. Or you can use the tamed jalapeños (not a paid affiliate link) that give the extra boost of flavor but not the heat. What if I actually want to add more spice? If you want a spicy chorizo queso dip, add an additional can of Rotel or diced green chiles, or more jalapeños to the mix! Any of these options will bring a little more spice. As always, start with a little and add more as you see fit. Where do I find chorizo in the grocery store? For those who have never purchased chorizo, it can usually be found where the other cold specialty Mexican items are located in the grocery store. It is usually near the Mexican cheeses and crema. Please note that chorizo is sold uncooked so you need to always cook it before adding it to anything else. Where do I find the large blocks of white cheese? I have found that it can be difficult when looking for white American cheese. I find it’s easiest to head to the deli counter and ask for them to cut me off a large chunk so I can cube it. If this is too much for you, you can use slices of white American. As long as it melts, you’re in good shape. What’s the easiest way to serve a Crock Pot Chorizo Queso Dip? This dip does get thicker as it cools down. So I recommend you keep it on the warm setting if you plan to serve this as a party. Just walk by and stir it every so often just to ensure it doesn’t burn at all. Some crock pots these days run so hot so if you know that yours tends to get really hot, you’ll want to stir it more often. What do I do if it’s too thick? If you’ve found that your Queso with Chorizo Dip is too thick, add an extra can of evaporated milk or a splash of regular milk and stir together really well. Can I cook this on the high setting? No, please don’t! It’s too easy to burn the dip that way. Unless you have a really old crock pot that doesn’t get as hot, then that is fine. But anything made in the last 15 or so years will get pretty hot fairly quickly (because of updated FDA rules about food safety). Can this recipe be cut in half? Absolutely, just use a smaller slow cooker (about a 3-4 quart). How to store leftovers? Any leftover queso dip should be stored in a container in the fridge for up to 3 days or in a freezer safe container for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground chorizo – see my frequently asked questions above on other options. queso blanco Velveeta – I have a recipe on here for Homemade Velveeta if you don’t like to use store-bought. You don’t need the queso blanco if you can’t find it. Regular Velveeta works just fine in this. white American cheese – I find it easiest to get this at the deli counter but you can use sliced as well. cream cheese – you do not need to soften this first. diced tomatoes with green chiles– the brand name is Rotel but you can use the store brand. evaporated milk – you could use regular milk, I have just found after years of recipe testing that the evaporated milk seems to create a creamier and smoother dip. chopped pickled jalapenos garlic powder and onion powder freshly chopped cilantro– for garnish, but this is optional. I know there’s a love hate relationship with some people and cilantro, so that’s why I made it optional. If cilantro isn’t for you, simply don’t use it. HOW TO MAKE CROCK POT CHORIZO QUESO DIP In a large skillet (over medium heat) cook and crumble the chorizo for about 8-10 minutes. Drain excess grease. In a 5-6 quart slow cooker, add in the chorizo, Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder. Give everything a good stir. Cover and turn it on low heat for 1-2 hours. Stir every 15-20 minutes until fully melted. Serve immediately topped with cilantro (optional). CRAVING MORE RECIPES?  Crock Pot White Queso Dip Crock Pot Smoked Queso Dip Crock Pot Jalapeno Popper Corn Dip Million Dollar Dip Warm Taco Bean Dip Refried Bean Dip 7 Layer Dip Jalapeno Popper Dip Skillet Queso Dip Air Fryer Sausage and Cream Cheese Crescents Print Crock Pot Chorizo Queso Dip This Crock Pot Chorizo Queso Dip is always a hit at parties and get togethers! So flavorful with pickled jalapeños, chorizo, Rotel, and of course, cheese! Course Appetizer, SnackCuisine American Prep Time 10 minutes minutesCook Time 2 hours hours 10 minutes minutesTotal Time 2 hours hours 20 minutes minutes Servings 16 servings Calories 348kcal Author Brandie @ The Country Cook Ingredients1 pound ground chorizo2 pounds queso blanco Velveeta, cubed1 pound white American cheese, cubed8 ounce block cream cheese, cubed10 ounce can diced tomatoes with green chiles, undrained (Rotel)5 ounce can evaporated milk2 Tablespoons chopped pickled jalapenos1 teaspoon garlic powder1 teaspoon onion powderfreshly chopped cilantro (optional) InstructionsIn a large skillet (over medium heat) cook and crumble 1 pound ground chorizo for about 8-10 minutes. Drain excess grease. In a 5-6 quart slow cooker, add in the cooked chorizo, 2 pounds queso blanco Velveeta, cubed, 1 pound white American cheese, cubed, 8 ounce block cream cheese, cubed, 10 ounce can diced tomatoes with green chiles, undrained, 5 ounce can evaporated milk, 2 Tablespoons chopped pickled jalapenos, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Give everything a good stir. Cover and turn it on low heat for 1-2 hours. Stir every 15-20 minutes until fully melted. Serve immediately topped with freshly chopped cilantro (optional). Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 348kcal | Carbohydrates: 12g | Protein: 23g | Fat: 23g | Sodium: 1707mg | Fiber: 0.2g | Sugar: 8g