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Best Easy Crockpot Queso Football Dip with Chorizo

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This Easy Crockpot Queso Football Dip with Chorizo is the ultimate game-day appetizer. Smoky chorizo, velvety melted cheese, and a hint of spice come together in the slow cooker for a crowd-pleasing dip that’s ready in minutes.

Ingredients

Scale
  • 1 pound ground chorizo (preferably Cacique or Johnsonville)
  • 1 (16-ounce) block Velveeta, cut into 1-inch cubes
  • 2 cups shredded sharp cheddar cheese (freshly shredded recommended)
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Fresh cilantro and sliced jalapeños for garnish (optional)

Instructions

  1. Brown the chorizo: Heat a large skillet over medium-high heat. Add the ground chorizo and cook, breaking it apart with a wooden spoon, until fully cooked and slightly crispy at the edges, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
  2. Prep the crockpot: Lightly grease the inside of your slow cooker with non-stick spray or butter.
  3. Layer the ingredients: Add the cubed Velveeta to the bottom of the crockpot. Top with shredded cheddar cheese, undrained Rotel, cooked chorizo, cumin, garlic powder, and smoked paprika. Pour the milk over everything. Do not stir yet.
  4. Cook on low: Cover and cook on LOW for 1.5 to 2 hours, or on HIGH for 45 minutes to 1 hour. Stir halfway through.
  5. Stir until smooth: Once the cheese is fully melted, stir until the dip is smooth and uniform. If too thick, add a splash more milk. If too thin, cook uncovered for 10-15 minutes.
  6. Taste and adjust: Add salt if needed (cheeses and chorizo are usually salty enough) or a dash of hot sauce for extra kick.
  7. Garnish and serve: Transfer crockpot to serving area or keep on ‘warm’ setting. Top with fresh cilantro and sliced jalapeños. Serve immediately with tortilla chips, pretzel bites, or sliced baguette.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that can make the dip grainy. Cook on LOW heat to prevent scorching. Once done, switch to ‘warm’ setting to keep the dip smooth for hours. Leftovers keep in the refrigerator for up to 4 days; reheat gently with a splash of milk.

Nutrition

Keywords: queso dip, crockpot queso, chorizo dip, football dip, game day appetizer, slow cooker queso, easy queso recipe

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