The Hot, Cheesy Dip I Make for Every Gathering
This hearty, flavorful queso fundido dip does double duty! The recipe makes a crowd-pleasing appetizer served with a side of tortilla chips, or you can use it to stuff your favorite tacos.
Nothing makes me happier than a big pan of gooey cheese. And as someone who loves to host, finding new dip recipes has basically become my side hustle.
I started making this easy dip with just two ingredients—cheese and chorizo—years ago for friends and family. It’s always a hit and can be served with almost anything—tortilla chips, crusty bread, celery sticks, you name it. I’ve since upgraded the classic recipe, adding fun stir-ins like tender onions, green chiles, and sometimes pickled jalapeños to make it extra special.
For the best presentation, I like to serve this queso fundido to my guests in a cast-iron skillet straight from the oven. I top it with grape tomatoes, fresh cilantro, and crumbled queso fresco. As with most cheese-based dips, this recipe is best served hot and fresh out of the oven, so make sure your dipping items (and guests!) are ready at the table. Because who doesn’t love an epic cheese pull?
Tips for Making Queso Fundido
- For the meltiest dip, shred your own cheese from a block. But if you’re in a pinch, pre-shredded cheeses work fine.
- If you like spicy foods (like me!), chop some pickled jalapeños and add them to the pan while cooking the onions. And if you want to challenge yourself with even more spice, add a pinch or two of cayenne to the chorizo while it’s cooking.
- If you can’t find Oaxaca cheese at your supermarket, substitute it with low-moisture mozzarella or Monterey Jack cheese.
- This dip doubles as a delicious taco filling. Scoop and stuff into warmed flour tortillas and top with shredded red cabbage, fresh cilantro, and pickled red onions.
More Party Dips
Heat your broiler:
Set an oven rack 4 to 6 inches from the broiler element and preheat the broiler on high.
Brown the chorizo, onions, and chiles:
Add the ground chorizo to a 12-inch cast iron skillet or frying pan. Cook over medium heat, stirring occasionally and breaking it up into crumbles, until lightly browned, about 5 minutes.
Stir in the onion and green chiles and cook with the chorizo until soft and tender, 5 to 7 minutes.
Add the cheese:
Turn off the heat, then add the shredded pepper Jack, cheddar, and Oaxaca cheeses on top of the ground chorizo in the skillet. Use a spoon to make little pockets in the meat so the cheese is well incorporated without stirring.
Broil:
Place the skillet or baking dish in the oven and broil until the cheese is melted and bubbling, 3 to 5 minutes.
Garnish with diced grape tomatoes, chopped cilantro, and/or queso fresco, if desired. Serve immediately with tortilla chips for dipping.
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