My viral chorizo queso dip was such a hit the first time I shared it, so I refreshed the recipe to make it even better! It’s the perfect cheesy appetizer for any party, and it has just the right amount of spice. I wanted to recreate an even better version of this dip, and I promise you’re going to love this one—maybe even more than the last one!

Ingredients:
8 ounces of ground chorizo
1 cup of half & half
10 slices of processed yellow American cheese, chopped for easy melting
3/4 cup of freshly grated pepper Jack
1/4 cup of canned Rotel tomatoes and green chiles
[Plus more American and pepper Jack cheese for topping, if desired]

Directions:
In a large pan, add the ground chorizo, and cook it on medium-low until it’s cooked through, about 10 minutes. Then, turn the heat to low, and add the half & half. Let it heat about 3-4 minutes or until warm, then whisk in the cheeses (you might want to whisk in a little bit at a time). Let it thicken and heat another 5 minutes, then add the Rotel tomatoes.

Optional: You can serve the queso as-is, or you can add a little more shredded cheese to the top and broil it on high for 3-5 minutes to get a crispy, cheesy top layer!

Tip: If the queso appears thin at first, that’s normal—it will thicken up quite a bit as it cools.