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Chorizo Mushroom Queso Dip Recipe

Chorizo Mushroom Queso Dip

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on April 03, 2010

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    anyone have luck with melting their cheese like Rachael? My monty jack was not gooey and melty like hers. Any better suggestions because LOVED the dip!

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  • on February 06, 2010

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    This is a great quick recipe! And I have found that the leftovers are great the next morning in scrambled eggs with a little spinach.

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  • on January 11, 2010

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    I enjoyed the chorizo and mushroom flavor of this dip. I did not have enough monterey jack cheese, so added some cheddar as well. The cheese not liquidy enough to really dip into which was definitely in part because of the cheddar, but the monterey jack didn't seem to melt all that well either. Next time I will try with a different cheese.

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  • on November 01, 2009

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    I made this a couple of weeks ago for our Sunday football appetizer and didn't have a problem with too much grease...must be the chorizo-type factor as other reviews have mentioned. I'm making it again today...definitely a keeper!

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  • on October 13, 2009

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    This was a very flovorful dip. This recipe is so simple I wonder why I never thought of it before. Some people blamed Rachael for not draining her Chorizo, but each brand is different... do drain it if you get a greasy brand.. but do try this... wonderful...

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  • on October 12, 2009

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    I thought this was a very flavorful dip. It was very greasy, so can't make too often. Ate them with blue corn chips. YUMMILICIOUS!

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  • on September 23, 2009

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    I made this without the mushrooms and instead put in roasted Hatch, New Mexican chiles with soy chorizo, both of which we have lots of here in Tucson.
    I added 1 block of Monterrey Jack cheese and topped it w/the scallions after it was cooked. I have to say that it was oily due to the chorizo (even though it was soy so I just soaked up the excess with a paper towel. My husband and I loved the flavor of this appetizer! It is a popular side dish here in Tucson and I think that this tasted just as good as any restaurant. Just be careful not to eat too much! It's not exactly low-cal! It makes a great crowd pleaser, though!

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  • on September 09, 2009

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    As other people have deduced, the proportions for the chorizo and the missing step (draining the meat are necessary to make this come out as advertised. And I kinda thought it odd as I made this last night, but thought ?Well, Rach must know what she is talking about??

    And I should have known better as there are so many different types of chorizo out there and the amount of fat each contains varies so much. And really the amount of fire each contains varies too?Spanish vs. Mexican for example. I?d have thought she might have shared that as she prepared it as well as describe and show what the sausage mushroom mixture should have looked like before adding the cheese and popping it in the oven.

    This might be a winner if you think about these issues as well as choosing a pan for the oven so you end up with something that would allow guests to dig through the cheese to get at the meat/mushroom base in one swoop with a chip. I think firing this up under the broiler to finish it would be a nice touch, too.

    But Rachael didn?t and labeled this as an easy dish which is setting people up for a fall.

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  • on September 08, 2009

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    actually, she's got 2 versions on her own website rachelray.com- one says a pound the other 1 cup ...

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  • on September 08, 2009

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    This is a link to the one she made on the show. http://www.foodnetwork.com/recipes/rachael-ray/chorizo-mushroom-queso-dip-recipe/index.html
    She     used a whole pound of cheese not a cup as listed in this version. I really like this dip. It is easy and tasty.

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