Skillet Chorizo Cheese Dip is a super easy and outrageously cheesy appetizer great for any occasion! Loaded with spicy chorizo, tangy buffalo sauce, cream, and cheddar cheese, and topped with pickled jalapenos, lime, and cilantro - all baked in one skillet. This dip will be an instant hit!
Heather's Thoughts
Y'all know I am a sucker for an appetizer - ESPECIALLY homemade dips and spreads. One's like Kentucky-style beer cheese dip and tomato and bacon cream cheese dip is some of our friend's most favorite dips we serve at get-togethers. Or if it's just a Friday night and Justin and I are having an app for 2 with a glass of wine on the back porch! Any occasion is a good occasion!
Lately, we have been LOVING (like shamefully loving) this chorizo cream cheese dip. 😋 I mean who isn't a sucker for a cheese dip?? Honestly. And especially as a Southern cook - it's my duty to make ultra-delicious skillet cheese dips right?! I can gladly volunteer for that role! 😉
But this one specifically is loaded with
- spicy chorizo
- cream and cheddar cheeses
- Rotel and diced onions
- buffalo sauce
- and all baked in a cast iron skillet in just 15 minutes!
It is so unbelievably easy, you won't believe it! Let me walk you through it now.
Welcome to my kitchen, let's cook together!
You just need 7 simple ingredients for this cheese dip with chorizo:
- Mexican Chorizo
- Onion
- Rotel
- Cream Cheese
- Cheddar Cheese
- Hot Sauce
- Salt
Then to take this over the top once it is finished, we are going to top it with:
- Pickled Jalapenos
- Limes Slices
- Green Onion
- Cilantro
PRO TIP: I find using this meat chopper so helpful in the process (*affiliate link).
This sausage cream cheese rotel dip is best enjoyed around the table or standing around the counter enjoying right out of the skillet with friends and family, straight out of the oven. Let it cool for about 10 minutes but then enjoy right away - it's best fresh and hot. It won't be long before it is all devoured! Enjoy this for Super Bowl Sunday, any game or tailgate event, game nights, or just when the craving hits! It will be one of your favorite and go-to appetizers!
After making this cream cheese rotel dip more times than I can count, there are usually not any leftovers left. But on the rare occasion, there might be, store it in an airtight container in the fridge for 2 days. Place in a glass bowl and microwave for a minute or two to warm. Stir well to bring it all back together again.
Recipe
Baked Skillet Chorizo and Cream Cheese Dip
- Total Time: 25 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Description
Skillet Chorizo Cheese Dip is a super easy and outrageously cheesy appetizer great for any occasion! Loaded with spicy chorizo, tangy buffalo sauce, cream, and cheddar cheese, and topped with pickled jalapenos, lime, and cilantro - all baked in one skillet. This dip will be an instant hit!
Ingredients
- 9-10 Ounces Mexican Chorizo*
- ½ Medium Onion (roughly ½ cup) - diced
- 10 Ounce Can Rotel
- 8 Ounces Cream Cheese
- 8 Ounces Mild Cheddar - shredded*
- ⅓ Cup Hot Sauce
- ½ Teaspoon Salt
Toppings
- Pickled Jalapenos
- Limes Slices
- Green Onion - diced
- Cilantro - chopped
Instructions
- Place a large cast-iron skillet on the stove over medium heat and add in your chorizo. Cook for about 5 minutes until browned and fully cooked through, making sure to chop and break up into small pieces as you cook (like ground beef). Drain off any access grease from the chorizo if there is a lot (this isn't necessary, just if there is an excess. Add the chorizo back to the skillet after).
- Once the chorizo is cooked, add the rest of the ingredients to the skillet - diced onion, can of Rotel, cream cheese, shredded cheddar cheese, hot sauce, and salt.
- Place the skillet in a preheated 350-degree oven and bake for 15 minutes.
- Once the time is up, remove from the oven, and gently mix the dip together. The melted cheese and rest of the ingredients will slowly start to come together to make a super cheesy and creamy dip. You will have to mix for a minute or two to bring it all together, but just keep stirring until it does.
- Top with pickled jalapenos, chopped cilantro, diced green onions, and lime slices on the side. Enjoy immediately hot right out of the oven with your favorite chips!
Notes
- I have found 9 or 10 ounce things of Mexican chorizo at the store. Either one is fine. I have even used a pound of chorizo as well and it was great. So any amount from 9-16 ounces of Mexican chorizo will work depending on what you can find at your local stores.
- I always find it best to shred my own cheddar instead of using pre-shredded cheese.
- Use any brand of hot sauce you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup
- Calories: 350
- Sugar: 4.1 g
- Sodium: 949.5 mg
- Fat: 29.1 g
- Carbohydrates: 7.4 g
- Fiber: 1 g
- Protein: 14.7 g
- Cholesterol: 76.3 mg
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Michelle says
This looks delicious. Can't wait to try it.
Heather Bilyeu says
Yay! Thanks - hope you love it!