Spicy Cowboy Queso Dip (Printable)

Bold, creamy cheese dip with spicy chorizo, beans, and peppers—ready in 30 minutes for any gathering.

# What You'll Need:

→ Meats

01 - 8 oz spicy chorizo sausage, casing removed

→ Vegetables

02 - 1 small yellow onion, finely diced
03 - 1 jalapeño pepper, seeded and minced
04 - 1 red bell pepper, diced
05 - 1 (10 oz) can diced tomatoes with green chilies, drained

→ Dairy

06 - 12 oz processed cheese, cubed
07 - 1 cup shredded Monterey Jack cheese
08 - 1/2 cup whole milk

→ Beans

09 - 1 (15 oz) can black beans, rinsed and drained

→ Spices & Seasonings

10 - 1 tsp chili powder
11 - 1/2 tsp ground cumin
12 - 1/4 tsp smoked paprika
13 - 1/2 tsp salt

→ Garnishes

14 - Chopped fresh cilantro
15 - Sliced green onions

# How-To Steps:

01 - Heat a large skillet over medium heat. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through, approximately 5 minutes.
02 - Add the onion, jalapeño, and red bell pepper to the skillet. Sauté until vegetables are soft, about 4 minutes.
03 - Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with green chilies and black beans. Stir to combine and heat through for 2 minutes.
05 - Reduce heat to low. Add the processed cheese cubes, Monterey Jack cheese, and milk. Stir gently until all cheese is melted and the dip is smooth, approximately 5–7 minutes.
06 - Transfer to a serving bowl or slow cooker set to warm. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.

# Expert Advice:

01 -
  • The processed cheese creates that impossibly smooth velvety texture that restaurant queso always has but homemade versions usually miss
  • Chorizo brings so much built in seasoning that you barely need to add anything else
  • This stays creamy for hours in a slow cooker which means you can actually enjoy your own party instead of constantly reheating dip
02 -
  • Never try to melt cheese over high heat or it will separate into a greasy mess that no amount of stirring can fix
  • Letting the queso sit for even 5 minutes after melting creates a thicker texture that clings to chips instead of dripping right off
  • If the dip gets too thick after sitting add warm milk one tablespoon at a time and stir gently until it loosens back up
03 -
  • Grating your own Monterey Jack instead of buying pre shredded cheese makes it melt smoother because those store bought bags have anti caking agents
  • Room temperature cheese cubes melt faster and more evenly than cold ones straight from the fridge

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