This Chorizo Queso Blanco Dip Recipe uses all real cheese and is PERFECT for parties! Time to take things up a notch from the standby sour cream and onion.
In a large nonstick skillet, heat the chorizo over low heat to render the fat into the pan. As the fat melts, slowly turn up the heat to medium-low and then medium, stirring the chorizo frequently while using a spatula to break apart any clumps. Once fully cooked, 7-10 minutes, transfer the sausage to a paper towel-lined plate to drain.
Melt the butter in medium saucepan over low heat. Add the onions and garlic, and cook for a 3-4 minutes, stirring, until translucent and fragrant. Stir in the flour and cook for an additional 2-3 minutes, stirring constantly.
Add the half & half, salt, black pepper, chili powder, cumin, and cayenne pepper. Bring the mixture to a boil over high heat while whisking. It should begin to thicken after a few minutes. Once the sauce has thickened to the consistency of a cream soup, remove from the heat and whisk in the cheese, one handful at a time.
Pour the dip into a serving dish and top with the chorizo. Add the optional toppings, if using, and serve with tortilla chips.
Notes
For a basic queso blanco dip, omit the chorizo and skip directly to step 2. You can also use soy chorizo (I like the one from Field Fare) for a vegetarian version.