Best Ever Velveeta Queso Dip – Try it on the Grill or in the Oven!
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Here’s a must-try delicious recipe idea for grilling season!
Consider compiling a melted Velveeta queso dip outdoors on your BBQ grill as a yummy appetizer or snack idea. This queso dip recipe is bursting with flavor from the crumbled chorizo sausage, fresh jalapeño, cilantro, and, of course, lots of yummy Velveeta cheese!
It’s perfect for outdoor entertaining or camping – and is so simple and easy to compile using just 6 ingredients! I even created a video for ya!
This dip is slightly addicting, and oh so good.
The result is an over-the-top spicy and cheesy dip that my family went crazy for, and I think yours will, too. The best part about this Velveeta queso recipe is how easy it is to cater to taste. You can add in beans, bacon, other types of cheese, and really anything else that sounds yummy!
If you don’t want it to be spicy, it’s fine to omit jalapeños, and use taco seasoned ground beef instead of spicy chorizo. Or leave that part out altogether for a meatless option, if desired.
Velveeta Queso Dip
yield: 12 SERVINGS
prep time: 15 MINUTES
cook time: 35 MINUTES
total time: 50 MINUTES
Here's a spicy Mexican queso dip that's easy to put together and melt on the grill outside. Yum!
- 1 pound chorizo sausage
- 1 and 1/2 pounds (24 oz.) Velveeta cheese, cut into chunks
- 1 cup chopped fresh cilantro
- 2- 10 oz. cans Rotel tomatoes and green chiles (liquid included)
- 2 jalapeños, sliced
- 3 cups Mexican blend shredded cheese
Preheat grill to 250-300 degrees, or low/medium setting if you don't have a thermometer on your grill.
On the stove in a skillet, crumble and cook the chorizo sausage. Drain the grease if necessary.
To the foil pan, add the chorizo, Velveeta cheese chunks, cilantro, jalapeño, Rotel, and shredded Mexican blend cheese. Mix ingredients using a large wooden spoon.
Place the pan on the grill and melt for about 35-40 minutes with the lid closed on the grill. Stir a couple of times while it cooks, until everything is completely melted together.
Serve with tortilla chips for dipping. Enjoy!
Here are a few recipe tips when making grilled Velveeta queso dip:
- You can melt this on a grill or a smoker. I made this using our outdoor propane grill, and next time I’m going to try making this as smoked queso using our Traeger pellet grill! In fact, there could be a new Velveeta cheese shortage due to how many folks are making versions of this dip on the Traeger Facebook page! LOL 😉
- If you want to use your oven indoors, bake it at 300 degrees for about 30-35 minutes or so until melted. Stir well before serving.
- I am using a disposable 11×13 foil pan for easy clean-up, but you could also try this recipe out in a cast-iron dutch oven.
- This reheated well the next day using the microwave (in case there is leftover queso). If you store it in a covered container in the fridge, it should last a few days.
This Velveeta queso dip melts up so nicely!
I love that this one has tons of flavor, and easy to find ingredients. It’s simple enough for anyone to compile, and it’s so darn yummy and kinda addicting – don’t say I didn’t warn ya!
Make sure to buy enough tortilla chips for dipping, as this dip will disappear fast!
My Hip sidekick Jenna gave this recipe a try and here’s what she thought:
“I LOVE everything about this dip! I think my favorite part has to be the addition of the fresh cilantro, it just gives it that little extra something special in addition to all of that melty and yummy cheese! I didn’t feel like firing up the grill so I made this in the oven and it turned out well. So many great flavors in one dip, it was a home run for my family!”
Did you see all of our delicious grilling and camping ideas?
I love the addition of cilantro. I wonder if some tomatillo would add an extra layer of flavor?
Yes!! I love that idea!
If you want good queso, don’t use Velveeta. I’d use queso blanco. I use it when its in stock and its 10x better than with Velveeta
Agree! Velvetta had too much sodium! Yuck.
I use cream cheese in mine. It’s so good!
I saw this on tik tok and the one I saw used cream cheese with the velveeta. Looked sooooooooooo yummy. I’m going to try it.
Yes that’s an excellent idea! Yum!
Yes! I use cream cheese in mine and it’s so good!
Looks awesome but ground beef is so expensive in my area now!
it’s actually chorizo sausage and it’s not too expensive. I have a grinder attachment for my kitchenaid, so I prefer to buy links (especially locally made sausage) to grind myself since they are cheaper than buying it pre-ground. Or you could look for a small piece of chuck roast to grind as well if you don’t like chorizo.
This looks so good! Any shortcuts on the cup of cilantro? That would take me foreverrrrrr to chop a cup. I am slow!
Yes! You can use the herb scissors we posted here.
Chop leaves and stems, taste the same. If anything it taste beater with the stems. It takes two mi it’s to chop a whole bunch.
Oh my word…this looks friggin’ amazing. Thank you! I shall try it.
Yes it’s so yum! Enjoy!
What size foil pan did you use? Can’t wait to try this!
I think it was a medium sized 11×13 or similar 👍
What can I substitute for the chorizo sausage?
Ground beef would be great instead too. Maybe season it was taco season first if desired.
You can use meatless crumbles for a vegetarian option. It is great poured over chips with shredded lettuce, chopped fresh tomatoes and red onion.
Hello , this all looks fantastic but i was wondering , jas anyone tried this using chili beans instead of chorizo? My fiance isnt a fan of chorizo so i was thinking about trying it with chili beans
I think that sounds yummy! Great idea!
A really good addition for queso made with velveeta is to add a puree of celery. I literally just chop up raw celery and puree it myself and just stir it in during the melting process. It sounds weird but adds a nice flavor and texture.
Interesting! I’m going to try that!
Have you tried halving the recipe? I made this once before (and it was great!), but way too much for my family.
when i have made a similar recipe for my family, it does make so much extra. i use part of it for chips or bread chunks one day as a dip, then i use the rest for a separate meal served over baked potatoes and broccoli. such an easy meal!
velveeta does come in smaller sizes than the one listed in this recipe, and you can make a smaller amount. i’ve used the crockpot.
Great tips thanks!
This recipe allows so many options!! Love that and it looks so yummy!
Just a tip on the chorizo – depending on where you live in the country, or which brand you buy, the grease can vary widely. Here in California, our chorizo usually has a lot of fat, which would make this dish a greasy mess. You can always cook that type first, drain the grease, then combine. When we lived back east, the chorizo was much leaner type.
My husband made this last weekend on our smoker. I never even had a thought about smoked cheese dip but it was amazing!!
Awesome! Thanks for sharing! We love it on the smoker too. <3
My mom used to make this but used breakfast sausage like jimmy dean. Yum yum.
Yum! That sounds tasty too!
This is much fancier than my usual velveeta and salsa in the microwave mixture, LOL
HAHA Yes! I have thrown that in the microwave and slow cooker before – Pretty much all queso is good to me <3 lol
We make this a bunch… add half a brick of cream cheese and place in the smoker, rather than grill… its is always the first thing gone!
Collin, it looks so good. Do you eat it with tortilla chips or something else due to Keto?
Hi there! I use pork rinds. They actually make the best dippers. You could also use Quest chips! Enjoy!
How hot is this? Any tips for toning down the heat? Thanks!
It sounds really hot to me, with those jalapeños still having the seeds and all. I don’t put those in mine. I use salsa.
I think trying this in the smoker is a neat idea. However, if I wasn’t going to do that, I’d never heat my oven (and house) up for this. A crock pot is perfect for Queso dip! We use a combo of ground beef and chorizo, cream cheese, salsa, and Velveta (though I’d like to sub that out). I love the idea of adding cilantro, though I have one family member who would not agree! But I could serve it on the side. I may have to make this again soon!
You read my mind!! I was looking for something to being to a cookout today!! This will definitely be a go to!! Smoked cheese may be an alternative!! Thanks 😊
I totally did this but just slightly different. I didn’t get the original recipe last year off of TickTock. With mine I added two types of shredded cheese two types of block cheese one can of rotelle 2 to 3 jalapeños to your liking either with seed or without seeds. A red onion cooked chorizo and the Velveeta. I make it all the time for gatherings and it’s a hit every time.
For a less-greasy chorizo, try turkey chorizo. No need to drain and just as good!