Warm Chorizo Beer Cheese Dip
This Warm Chorizo Beer Cheese Dip is a cozy, crowd-pleasing appetizer combining smoky chorizo with creamy, melty cheese and a non-alcoholic beer alternative. Perfect for game days or family gatherings, it’s easy to make and sure to be a hit.
Servings: 6 servings
Ingredients
- 8 ounces chorizo sausage ensure it is made from -certified meat or substitute with turkey chorizo
- 1 cup non-alcoholic malt beverage or beer alternative
- 8 ounces cream cheese softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional, for added heat
- salt and freshly ground black pepper to taste
- fresh parsley chopped, for garnish
- tortilla chips, crusty bread, or fresh vegetable sticks for serving
Instructions
- Start by heating a medium skillet over medium heat. Remove the casing from the chorizo if needed and crumble it into the skillet. Cook the chorizo until it’s fully browned and cooked through, about 6–8 minutes. Stir occasionally to break it apart into small pieces. Once cooked, use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of the rendered fat in the skillet for flavor.
- In the same skillet with the rendered chorizo fat, add the chopped onion and sauté for 3–4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the non-alcoholic malt beverage or beer alternative and stir to deglaze the pan, scraping up any browned bits from the bottom. Sprinkle in the smoked paprika, ground cumin, cayenne pepper (if using), and a pinch of salt and pepper. Let the mixture simmer for 3–4 minutes until slightly reduced and infused with the spices.
- Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and blends smoothly with the beer mixture. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until all the cheese melts into a creamy sauce.
- Add the mayonnaise to the cheese mixture and stir to combine. Finally, fold in the cooked chorizo pieces evenly throughout the dip.
- Transfer the dip to a serving bowl or keep it warm in the skillet. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately with tortilla chips, slices of crusty bread, or fresh vegetable sticks like celery, bell peppers, or carrots.
Equipment
- Medium Skillet
- Slotted Spoon
- Paper Towels
- Serving Bowl
Notes
Choose -certified chorizo or turkey chorizo to keep the recipe compliant with dietary preferences. Use non-alcoholic malt beverages as a beer substitute. Adjust cayenne pepper to control heat. Keep the dip warm during serving for best texture. Leftovers can be stored in the refrigerator up to 3 days and reheated gently, stirring in a splash of milk or beer alternative if thickened.