Creamy Queso With Chorizo

我从未用过queso之前和我从来没有使用chorizo as I’m not much of a meat gal (especially sausage). That being said, it was fantastic! It’s sooo much better than any sausage I’ve ever tried! I like the consistency better too. I used beef chorizo because we don’t dig on swine in my house, and I didn’t have ancho so I subbed spicy garlic seasoning from Sprouts. I also added 2 sautéed red jalapeños, green onions, and lots of fresh garlic. I am not a snob about velveeta and I think it’s a great starter for certain cheese sauces so I had no problem with that. I honestly think it made the recipe as good as it was. I will definitely make this again.

• Jamie

• Kansas City

• 8/29/2021

The negative reactions to the Velveeta are made by those who do not understand that, in order to maintain the creamy texture, you need a (processed) cheese made with melting salts (sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate). Without it, you end up with a glob of seized-up melted cheese. In order to have a melty queso that will last, it's necessary to have a product in there such as american cheese or velveeta (unless you want to add your own melting salts, which is not a great idea unless you really know what you're doing).

• PDXRyl

• 2/1/2019

Very good, and I would point out as others have, this is a lot of Queso so if you have a smaller group or a lot of other dips you could halve it.

• jsdj

• 2/8/2017

Delicious. Tasty, smooth and easy to make, but did spice it up a little. As for the "Velveeta?" Some of you need to relax - if you don't like a single ingredient, move on. Last I checked there were a few hundred thousand recipes on Epicurious.

• rgranfeldt

• Montgomery, Alabama

• 12/21/2015

Gooey and delicious! Quite a hit at my superbowl party! The chipotle powder adds a nice smoky note, and the queso fresco is a nice touch, though the chorizo seemed a bit superfluous. I halved the processed cheese (used Kraft singles, not Velveeta, but they're fairly equivalent) and replaced the other half with more cheddar. Also, this is a LOT of queso--serves 8 only if you have no other dips present.

• sitagaki

• 2/2/2015

reading reviews and I agree with one of the comments and disappointing in Epicurious re Velveeta - way to processed. Can other cheese be substituted?

• Daisy1

• Toronto

• 1/9/2015

I found this recipe to be quite ordinary, although my guests ate a lot of it at a recent party. It was quite runny, and I thought there was much too much half and half. It is expensive to make, and I can get much more exciting results for the money.

• Anonymous

• Raleigh, NC

• 12/28/2014

Everyone loves this dip - the only down side is the $25 bill for all that cheese, and sausage. Making, by request for the 4th time now.

• pluckyduckies

• Victoria, BC

• 9/25/2014

To the reviewer that complained about Velveeta¿get over yourself. Many of us love things that are unhealthy and Velveeta probably qualifies in that. I love the taste and texture of Velveeta. Remember, it's all about moderation. Some of us enjoy recipes that take us back to our childhood on occasion. This is exactly that type of recipe.

• CookfromCantonGA

• Canton, GA

• 9/8/2014

This was the best queso dip I've ever had at home; it doesn't clump or separate. It melts perfectly and is very flavorful. I used chihuahua cheese rather than monterey jack and cheddar. Normally I would never eat Velvetta (in fact this was the first time I've ever bought it) but I have to admit that it made the dip very creamy. Delicious!

• Milostormy

• Chicago, Illinois

• 4/6/2014

SHAME ON YOU EPICURIOUS! Velveeta...really? It isn't even a food. I have loved your recipes exclusively for years but this is inexcusable given what we know about the toxicity of eating chemical-laden food-like substances. You have stooped too low this time.

• KatieKaty

• Colorado

• 2/25/2014

Was a big hit this football season. I recommend buying chorizo that is chunkier when cooked, otherwise it can get lost in the cheesy-goodness. I usually hate anything with Velveeta, but this one is ok because there are so many other cheeses in it as well.

• Seattlite

• Seattle, WA

• 2/18/2014

This is easy, simple and delicious. Have made is twice and both times everyone loved it. Bought Chorizo at a Mexican market the second time and it was even better!

• olddragoon

• Kirkland, WA

• 2/17/2014

Loved the creamy texture and the spices. Made it exactly as written. A dressed up version of sausage dip.

• valerye

• Bethesda, MD

• 2/3/2014

Very good. I didn't even put the dry spices in; the chorizo and chipolte was enough.

• fg7

• Fort Worth, Tx

• 1/30/2014