Queso Dip with Chorizo, Grilled Onions & PeppersEllipse

Queso Dip with Chorizo, Grilled Onions & Peppers

This hot and cheesy dip will add a delicious touch to your south of the border fiesta! This hearty party dip includes chorizo sausage grilled fresh vegetables.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 Tbsp. plus 1 tsp. olive oil, divided
  • 6 oz. fresh Mexican chorizo (about 2 links), casings removed
  • 2 Tbsp. flour
  • 1 cup whole milk
  • ¼ tsp. ground cumin
  • ⅛ tsp. EACH freshly ground black pepper and ground nutmeg
  • 2 cups shredded Mexican cheese blend
  • ½ Vidalia onion, cut into 1/2-inch-thick slices
  • 1 red pepper, cut into 1/2-inch-wide strips
  • 3 green onion s, chopped, divided
  • ¼ tsp. paprika
  • WHEAT THINS Original Snacks

Nutrition facts

Recipe Tips


Heat 1 Tbsp. oil in large saucepan on medium-high heat. Add crumbled chorizo; cook 5 min. or until done, stirring frequently. Add flour; cook and stir 1 min.


Add milk gradually, mixing well after each addition. Add cumin, black pepper and nutmeg; mix well. Cook on medium heat 2 to 3 min. or until thickened, stirring constantly.


Add cheese; cook and stir 2 to 3 min. or until completely melted. Remove from heat; cover to keep warm.


Heat cast-iron griddle or grill pan on high heat. Brush Vidalia onions and red peppers with remaining oil; grill 2 to 3 min. on each side or until lightly charred on both sides. Transfer to cutting board.


Chop grilled vegetables coarsely. Add to chorizo mixture along with 3 Tbsp. green onions; mix well. Spoon into serving container; sprinkle with paprika and remaining green onions.


Serve with WHEAT THINS.

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