Impress all of the guests at your next party with this delicious Green Chili Chorizo Queso Dip. Made with just 3 ingredients, it's easy to make this recipe on the stovetop or in a Crock Pot, perfect for serving at a party.
Add the chorizo to a large skillet, or dutch oven, on the stove over medium-high heat.
Cook the chorizo for 5-7 minutes, crumbling and stirring occasionally.
Add the cubes of Velveeta and entire jar of salsa verde to the skillet.
Stir to combine all of the ingredients.
Turn the heat down on the stove to medium and cook for 5-7 minutes, stirring occasionally, until all of the cheese has melted.
Notes
The nutritional information provided is for one serving of queso, which equals 4 ounces. It was calculated using Trader Joe's soyrizo, and will vary based on the type of chorizo purchased to make the recipe.
Refer to the post above for how to make the recipe in a slow cooker.
Leftover chorizo queso can be stored in the refrigerator for up to 5 days. To reheat the queso in a slow cooker, add the queso to the slow cooker and set it to low for 30 minutes. Remove the lid, stir the queso and turn the heat on the slow cooker to warm. To reheat it on the stove, add the queso to a large skillet, or dutch oven, over medium heat and stir occasionally for 10 minutes to reheat the dip.
This recipe is gluten free, using the ingredients pictured above. Always double check the chorizo and salsa labels to make sure they’re gluten free.