Make this any party unforgettably delicious when you serve this Ultimate Queso Dip! It’s a mouthwatering combination of layers of rich, homemade queso, flavored refried beans, chorizo, and vegetables. You can also adjust this fully loaded queso dip to include the toppings of your choice.
Ultimate Queso Dip
With Cinco de Mayo right around the corner, it’s time to start planning what what fiesta-inspired dished you’ll be serving! But make no mistake – this Ultimate Queso Dip is incredible for any party, no matter what the occasion may be. Birthday parties, game nights, and more are way more fun when you serve this exciting layered queso. After all, there’s never really a bad time to enjoy queso, is there?
What elevates this queso dip to the “ultimate” title is the addition of refried bean dip layer, chorizo, and veggies! It has a little bit of everything, between the flavorful bean dip and smooth queso cheese.
I put together the best of the best with our favorite Bean Dip, Homemade Queso Dip, and Queso Blanco with Chorizo Dip. I figured that if they’re all pretty addictive dips on their own, then together, they’d be even better, and I was right. You’ll want to make sure there are plenty of tortilla chips because this dip will be in demand!
How to Make the Ultimate Queso Dip
Ingredients You’ll Need:
For refried beans layer:
- Refried Beans
- Monterrey Jack Cheese – use a block of cheese and grate it yourself! It makes a world of difference.
- Seasonings – A medley of chili powder, ground cumin, garlic powder, paprika, and coarse salt blend together to create a savory flavor in the beans.
For the queso layer:
- Butter – Unsalted is best to control the sodium.
- Flour – All-purpose flour is preferred to thicken the consistency of the queso, but you can use gluten free all purpose flour if needed.
- Bell Pepper
- Jalapeños – To make the peppers less spicy, remove the seeds and membrane. To make it more spicy, keep the seeds in and use older jalapeno peppers (ones with light brown veins on the skin.)
- Red Onion
- Garlic – For the best flavor, always use fresh garlic.
- Monterrey Jack Cheese – Do NOT use bagged, pre-shredded cheese for the queso. Pre-shredded cheese has separating agents to prevent the shreds of cheese from sticking together, which will not give you smooth texture in the queso.
- Sharp White Cheddar Cheese – Again, make sure to get a block of cheese and grate it.
- Whole Milk – whole milk is best for rich and creamy consistency.
- Salt – To taste.
- Butter – to cook the chorizo.
- Chorizo – use your favorite brand of chorizo.
- Sweet Corn – you can use frozen or canned. Make sure to drain the canned corn and thaw frozen one first.
- Jalapeños – Pickled jalapeños add a little kick to the already flavorful queso dip.
- Tomato – You can use a can of diced tomatoes, but I prefer to use a fresh one.
- Avocado – It’ll need to be peeled, pitted, and diced!
Before you start cooking, make sure all of your ingredients are ready to go! Grate the cheeses, dice the veggies, mince the garlic, and measure everything correctly.
Preheat the oven to 350°F and prepare your cast iron skillet accordingly.
Make the bean layer.
Combine all of the ingredients, then spread the bean layer evenly into the prepared skillet.
Make the queso layer.
Melt the butter in a sauce pot over medium heat. Sauté the onions and bell peppers until softened, then add the garlic.
Sprinkle in the flour, then slowly whisk in the milk.
Stir in the cheeses a handful at a time. Once it’s all melted and smooth, sprinkle in some salt as you stir. Remove the pot from the heat once the cheese is smooth.
Bake the dip.
Spread the corn evenly over the bean layer. Pour the queso on top of the corn.
Place the skillet into the oven and let it cook for about 15-17 minutes.
Make the chorizo topping.
Break up the sausage, then cook it with some melted butter in a pan over medium heat until completely cooked. Remove it from the pan and set aside.
Top off the dip, and enjoy!
Remove the dip from the oven and cover the top of it evenly with the chorizo and other desired toppings.
Serve with your favorite tortilla chips, and enjoy!
Frequently Asked Questions and Tips:
Tips for the best queso:
- Use block cheese – Block cheese is always best for cheesy sauces, cheese dips, and queso. Pre-shredded cheese is usually coated in cornstarch and separators, which won’t give you as smooth of a result as freshly grated cheese.
- Don’t let it boil – Depending on your stove, cook the queso over medium or medium-low heat until just heated through, melted, and smooth. You don’t want the cheese mixture to boil or scald. The goal it to get it smooth and melted, then take it off the heat.
- Adjust the spice – You can make this dip more or less spicy, just the way you like it. For spicier dip, use older jalapeños, use Pepper Jack instead of Monterrey Jack cheese, and/or add a pinch more cayenne pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and/or omit the cayenne pepper entirely.
What if I don’t have cast iron skillet?
No bid deal! Use a round, oval, or square glass or ceramic baking dish. An 8×8 or a 2-2.5 quart ones will work just fine. (Don’t use 9×13 because the dip will spread way too thin in it.)
Is this queso gluten free?
You can easily make this queso dip recipe gluten free by substituting gluten free all purpose flour instead of the regular all purpose flour. Double check the label of refried beans but that is usually a gluten free item.
When it comes to seasonings, stick to single ingredient seasonings. Seasoning mixes are not usually gluten free. Chorizo is also another item you should check the label on but is usually gluten free.
What’s the best cheese to use for queso?
My personal favorite combination of cheeses for a homemade queso is Monterrey Jack and sharp white cheddar. You can opt for Pepper Jack instead of Monterrey Jack if you want some spice. It is just as smooth when melted, but also has a little kick. Sharp white cheddar has a great flavor for a deeper cheese flavor.
Storing and Reheating:
If you have any leftover dip after the party, you didn’t invite enough people! But really, leftovers will be just as good the next day. You can store this dip in the cast iron skillet where you made it, just make sure it is completely cooled and cover it tightly with plastic wrap. Store in the refrigerator for up to 3 days.
To reheat: You will have to reheat the dip in the oven. Take the skillet out of the fridge and remove the covering. Let it rest on the counter while the oven is pre-heating. Reheat the dip at 325°F just until heated through. Depending on the amount, it will take 10-15 minutes.
Ultimate Queso Dip
It’s a mouthwatering combination of layers of rich, homemade queso, flavored refried beans, chorizo, and vegetables.
- 15 oz refried beans
- 4 oz Monterrey Jack cheese block
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2-1 tsp coarse salt to taste
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 bell pepper
- 1-2 jalapeno peppers
- 1/2 red onion
- 3 garlic cloves
- 8 oz Monterrey Jack cheese block
- 8 oz sharp white cheddar cheese block
- 1 1/2 cups whole milk
- salt to taste
- 1 tbsp unsalted butter
- 8-10 oz chorizo
- 1 cup sweet corn
- 1/2 cup pickled jalapenos diced
- 1 tomato diced
- 1 avocado peeled, pitted, diced
Make sure to prep your inredients before starting. Grate the cheeses, dice the vegetables, smash and mince garlic, and measure remaining ingredients.
Preheat the oven to 350° and make sure the cast iron skillet is seasoned well, rub it with a little oil if needed.
Refried bean layer:
In a mixing bowl, mix together all the ingredients for the refried bean layer until completely incorporated.
Spread the bean mixture evenly in the skillet. Set aside.
Melt butter in a bottom-heavy sauce pot, over medium heat.
Add diced peppers and onion and saute until they start to soften. Add garlic and saute until fragrant.
Sprinkle flour over the top and stir to coat the veggies with flour. Slowly pour in milk while whisking continuously.
Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Season with some salt as you stir. Take off heat once the cheese is melted and smooth.
Baking the dip:
Spread corn evenly over the bean layer and then pour the queso evenly over the top.
Place the skillet with the dip into the oven and let it cook 15-17 minutes.
While the dip is in the oven, prepare the chorizo. Take the sausage out of the casing and break it up. Melt butter in a cooking pan over medium heat and saute the chorizo, breaking it up as it cooks, until completly cooked. Take it out of the pan and set aside.
Take the dip out of the oven and spread the toppings over the top.
Serve with out favorite tortilla chips!
Calories: 723kcal | Carbohydrates: 28g | Protein: 37g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1866mg | Potassium: 554mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2676IU | Vitamin C: 38mg | Calcium: 812mg | Iron: 3mg
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