Touchdown Dip – Easy, Cheesy & A Crowd Pleaser!
If you love a good queso, this one takes it up a notch.
My Touchdown Dip is creamy, cheesy, a little spicy, and loaded with Mexican chorizo, green chiles and pepper Jack cheese. Then I pile on fresh jalapeño, cilantro, tomatoes, pickled red onion and crumbled queso fresco. It’s the kind of dip you put in the middle of the table and watch disappear.
I originally made this for game day, but honestly, you don’t need a football game as an excuse. It’s perfect for parties, holidays, family gatherings—or any night when chips and queso sound like dinner. And sometimes they do.
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What Makes this Queso Different?
We all know the classic Velveeta-and-Rotel dip. I love it too! But this version has a little more going on.
I use white American cheese for that silky, creamy queso texture and pepper Jack for extra flavor and a little heat. Evaporated milk keeps everything smooth without making the dip heavy.
Then comes the chorizo.
I especially love using my homemade Mexican chorizo because I can control the seasoning and the amount of grease. Store-bought fresh Mexican chorizo works perfectly well, too—just cook it thoroughly and drain it before adding it to the dip.
Green chiles give the queso another layer of flavor without overwhelming it.
Don’t forget the toppings
This may be my favorite part.
Once the queso is hot and creamy, scatter the cooked chorizo over the top and add fresh jalapeño, cilantro, tomatoes, pickled red onions and crumbled queso fresco.
Besides being beautiful, those fresh, bright toppings balance all that rich cheese.
Serve it straight from the skillet with plenty of thin, crispy tortilla chips. I also like a little green habanero hot sauce on the side for anybody who wants to turn up the heat.
Make this a Meal
I’ve served this with seasoned ground beef, refried beans and guacamole so everyone can build their own loaded nachos. Put everything out on the table and let people help themselves.
I use homemade chorizo because it is less greasy. It is so easy to make. Here’s my recipe: Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans. I make my chorizo with beef, pork and I have even made it with ground chicken.
Here’s my recipe for the famous Bob Armstrong Dip! It too is a crowd pleaser. Bob Armstrong Dip – You will love this TexMex favorite!
Need a great guacamole recipe? Here is my Amazing and Delicious Guacamole. I love making guacamole in a traditional molcajete! This molcajete is similar to mine and I think it is worth every penny!
Touchdown Dip
Ingredients
- 8 0z Mexican Chorizo removed from the casing
- 12 0z Can evaporated milk
- 1 lb White American Cheese
- 1 cup shredded pepper Jack cheese
- 3 4 oz cans diced green chiles, drained
- Sliced jalapeno chile, fresh cilantro, pickled red onions, crumbed queso fresco, tomatoes, for garnish
Instructions
- Heat a 10-inch cast-iron skillet over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
- Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
- Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.
