This chorizo dip with cheese and hot honey combines a little sweet, a little spice, and a lot of cheesy goodness all into an appetizer that will be gone before you know it. It’s a great alternative to a traditional queso dip when you want to mix things up and perfect for a game day party, game night, or anytime you want casual snacks to heat things up!
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This dip is a spin-off of my classic Velveeta cheese dip. You can never go wrong with a classic dip like that, but occasionally I get an itch to play around with a recipe. This delicious chorizo dip with hot honey version is the result, you’re welcome.
Finding the right level of spice from the meat, RoTel, and honey was a little tricky. After testing it with regular sausage and finding it too mild, I switched to chorizo which added the right level of spice when combined with an extra can of green chiles.
This dip has a bit more kick than our other chorizo based dip queso fundido, but it’s balanced out with the sweetness of the honey and creaminess of the cheese.
Why You’ll Love This
- Feeds a crowd – one batch is just the right amount for a game day event with friends and family.
- Something different – a fresh twist on a classic appetizer that people love.
- Quick and easy – this side can be table-ready in 20 minutes from start to finish, and with minimal prep work.
Ingredients
Ingredient notes & substitutions
- Hot honey – regular honey will add the desired flavor, but the added heat works best to cut through the cheese.
- Chorizo – a medium or mild sausage will work as well, but it will alter the flavor.
- Green chiles – these are very mild and don’t add heat as much as flavor. They can be skipped if you don’t like them.
- Rotel – don’t drain the can, you want the added flavor from the juices.
- Velveeta cheese – this recipe is designed around this cheese because it melts easily and without complications. There is no good substitute for this cheese in this recipe.
How to make Chorizo and Cheese Dip
Outside of cooking the meat, this dip is just a matter or adding everything together and letting it melt into something delicious.
- In a large sauté pan, cook the chorizo on medium heat for roughly 6-8 minutes, crumbling it as it cooks. Drain the grease from the meat and remove it from the heat to cool slightly.
- In a large sauce pan, melt cubed Velveeta cheese and cream cheese until smooth on medium heat. Stir regularly to prevent it from burning on the bottom.
- Once melted, add the chorizo and mix together.
- Next, add the Rotel and green chiles and stir to combine and remove from heat.
Once everything is melted together, salt and pepper the dish to taste. Then remove from the heat and transfer to a serving dish.
Drizzle hot honey generously over the top and serve with chips or bread.
Serving Tip!
My favorite way to keep dips warm is to use a crockpot on a low setting or a warming pad. This mini crockpot is the perfect size for this dip!
How to store this chorizo queso dip
Store any leftover dip in an airtight container in the refrigerator for up to five days.
You can warm the leftover dip up either in the microwave, on the stovetop, or by putting it in a baking dish and warm it up in the oven until heated.
Want to make this ahead of time? Prepare it up to two days ahead, refrigerate, and reheat before serving. Save the hot honey drizzle for right before serving.
Helpful Tips
- Don’t drain the can of Rotel! You want the juice to add flavor.
- The dip will thicken as it gets cooler. If it’s too thick, add 1 tablespoon of milk at a time to thin it out.
- It can be hard to tell when the chorizo is done. When cooked, the meat will look greasy, not glossy, and there will be no transparent sections.
Recipe FAQs
Can I use something other than chorizo?
Yes! You can use the same amount of sausage or ground pork. I recommend using something with flavor and some spice.
How spicy is this dip?
The hottest part is the hot honey bite because it is not blended into the cheese. To avoid spice, you can use regular honey instead.
Can I make it less greasy?
The grease comes from the meat so to make it less greasy in the dip, drain it really well after cooking and use a paper towel to blot any excess grease that you want.
More Party Dips
If you like cheesy dips like this one, try these ones next!
- Pumpkin goat cheese dip – a creamy dip that’s perfect for the fall!
- Jalapeno popper dip – all the flavors of jalapeno poppers in a dip!
- Buffalo chicken dip – a game day favorite that’s super simple to make!
- Taco dip with meat – a layered dip with taco meat, cheese, and Mexican flavorings!
- Spinach artichoke dip – a creamy and cheesy classic!
Chorizo Dip with Hot Honey
Ingredients
- ½ lb chorizo
- ½ lb Velveeta cheese cut to 1/2 in cubes
- 8 oz cream cheese
- 10 oz can Rotel
- 4 oz can chopped green chiles
- 3 TBSP Hot honey
Instructions
- Cook chorizo in a saute pan over medium heat until the meat is all the way cooked through, breaking up the meat while it cooks. Roughly 6-8 minutes.½ lb chorizo
- Once meat is cooked, set aside and until ready to add to the dip.
- In a medium sauce pan melt cubed cheese and cream cheese together over medium-low heat. Stirring frequently to keep it from burning on the bottom.½ lb Velveeta cheese, 8 oz cream cheese
- Once fully melted, add in the chorizos and stir until smooth.
- Add in the can of Rotel and green chiles. Stir until everything is combined.10 oz can Rotel, 4 oz can chopped green chiles
- Add salt and pepper to taste.
- Remove from heat and transfer to a serving bowl.
- Drizzle generously with hot honey.3 TBSP Hot honey
- Serve warm with a bag of chips.
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