Now I feel like I have to throw a party. I have a large pot of Spicy Chorizo Cheese Dip, and I can’t leave it alone in a room. This much cheesy goodness is not something I can trust. This Spicy Chorizo Cheese Dip is perfect for any occasion, such as football games, Halloween parties, or any other type of event. There are only 5 ingredients, and there is no American cheese or Velveeta.

It’s all about the CHORIZO…

This cheese dip is incomplete without chorizo. The chorizo is seasoned with spices. Mexican chorizo is a fresh ground sausage, and Spanish Chorizo is a hard-cured sausage.

Johnsonville brand chorizo is my favourite because it isn’t as fatty and greasy. It can be found in most major supermarkets. You can get it in links or loose ground meat. If you receive links, just cut the casing and place the ground meat into a skillet.


So that your Spicy Chorizo Cheese dip stays creamy, I found it necessary to heat it. The slow cooker was too big for this batch, so I used my 2 qt rice cooker to test it on the “warm” setting. The cheese dip remained creamy and warm for over an hour. I stirred occasionally, and it never became clumpy or crumbled. Although it could have been longer, I had other things to do, places and people to see, so I ended the experiment.


I also tried reheating the Spicy Chorizo Cheese dip, which worked well! I put about half the mixture in a bowl, stirred it, and microwaved it on high for 30 seconds. Then, I microwaved it for 15 seconds more. It was then melty and cheesy! No clumping, no separating, just creamy goodness!


This Spicy Chorizo Cheese dip is easy to make and contains only five ingredients. There are no pre-made cheeses.

Prep time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Servings: Each 1/2 cup


  • 1/2 lb. Mexican chorizo ($2.00)
  • 1 10oz. Can diced tomatoes with green chillies (like Rotel). ($0.49)
  • 1 12oz. Can evaporate milk ($0.65)
  • 12 oz. Monterey Jack cheese*, shredded ($3.00)
  • Garnish with 3 green onions ($0.25)


  • In a large skillet, brown the chorizo until crispy around the edges. Drain any excess chorizo from the skillet.
  • The diced tomatoes with green chillies should be drained and added to the skillet along with the chorizo. Continue to stir and cook the mixture until all the water from the canned tomatoes has evaporated.
  • In a skillet, pour the evaporated milk. Stir until the milk is incorporated.
  • Reduce the heat to medium-low. Start adding the cheese one at a time. Stir until the cheese is fully melted before adding the next.
  • Turn off the heat once all of the cheese is melted in the dip. Serve with slices of green onion and garnish.


*Monterey Jack can be substituted for cheddar, but you should use mild or medium cheeses, as sharp cheeses tend to break or separate more easily. For best results, use block cheese that has been shredded by hand.


Calories: 410.3kcal Carbohydrates 9.33g Protein: 23.38g Fat: 31.33g Sodium 8.42.33 mg Fiber 0.2 g

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