Dips have to be one of the best appetizers for a party, IMHO. They’re easy to whip up, full of flavor and people can happily gather around them to converse. Even if somebody makes a “no double dipping” joke, you can let it slide because you’ll be enjoying this ridiculously delicious spicy corn and chorizo queso. How good does that sound?!
This hot, baked dip is full of tasty ingredients like bell peppers and corn that then get mixed with savory chorizo crumbles and a blend of creamy cheeses. Then, the queso dip gets topped with more cheese and baked in the oven until hot, bubbly, and melty. If you’re looking to change up your hot dip game, give this a try! It will be sure to be a hit at your next party.
I take a time saving shortcut by using frozen corn and frozen bell peppers. Now, just a quick note about frozen veggies – I am their biggest fan! Not only are they super convenient to use if I have a hectic week coming up and I’m not sure if I’ll be able to use up all my fresh produce, but from what I’ve learned, these fruits and veggies are frozen at their peak freshness, so many of them still retain a good deal of their nutritional value. Sure, if I’m at the store and I know I’ll have the time to cook and enjoy my produce that day or the next, I’ll grab the fresh stuff, but I love being able to stock up on a huge variety of veggies to toss into pastas, rice, and soups. Additionally, I use frozen fruits all the time, and not just for smoothies, but for quick sauces for desserts, pancakes, and even to serve on top of baked cheese with crusty bread – yum!
Ok, back to this queso! First, I start by cooking up my chorizo in a pan and breaking it up with my spatula into small crumbles. Once it’s cooked, I add my corn and chopped bell peppers and mix until heated through. Then, I take the pan off the heat and get to mixing up my other ingredients in a separate bowl. Once the cheeses, spices, sour cream, and lemon juice are combined, I add in the cooked chorizo, corn and peppers and combine until well mixed. Then I place the mixture into an oven safe baking dish (I had to put mine into two small ones) and onto a baking sheet to catch any spill over.
Lastly, I top the mixture with a bit of extra grated cheese and cover it with aluminium foil. It goes into the oven to bake at 400 F for 20 minutes. After it bakes, remove the foil, and set it to broil in the oven for just about 5 minutes or until the cheese browns. (Make sure to keep an eye on it, you don’t want it to burn!) Once the cheese has browned, carefully remove your dip from the oven, allow to cool, and enjoy!
Scroll down for more pictures and the full recipe.
- 1 cup of frozen corn
- ½ cup chopped frozen (or fresh) bell peppers, diced
- 4 oz. uncooked chorizo
- 4 oz. cream cheese, softened
- ½ cup. sour cream
- 4 oz. grated pepperjack cheese, plus a little extra to top the dip
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ⅛ tsp cayenne pepper (optional)
- ¼ tsp chili powder
- ½ tsp salt
- ¼ pepper
- 2 tsb lemon juice
- Preheat oven to 400 degrees F
- In a sauté pan, heat about 2 TBS of olive oil over medium-high heat
- Add the raw chorizo to the pan and break it up with your spatula to make small crumbles.
- Cook the chorizo for about 6-8 minutes or until done.
- Add the corn and peppers into the pan and stir together with the chorizo.
- Cook all together over medium heat until the veggies are no longer frozen and heated through.
- Take the pan off the heat.
- In a separate bowl, mix together the cream cheese, sour cream, grated pepper jack cheese, lemon juice, all the spices and salt & pepper.
- Add the corn, peppers and chorizo to the creamy cheese mixture and stir until well combined.
- Pour into an oven safe baking dish (or evenly into two small ones depending on what you have) and top with a sprinkle of extra grated pepper jack cheese.
- Place the baking dish or dishes on top of a lined baking sheet
- Cover the baking dish/es with foil and place in the oven for 20 minutes
- After 20 minutes, carefully remove the foil and set the oven to broil for about 5 minutes until the cheese on top gets nicely browned.
- Remove the (very hot!) dip from the oven, allow it to cool for a bit, and enjoy with your favorite tortilla chips, veggies, or dipping bread!