Instant Pot Queso Dip with Chorizo is truly the bomb! I tried to think of a mysterious intriguing title for this post, but queso dip is so classically Texan that I could only think of one word: BOMB!
Texas Instapot Cheese Bomb
What is it about queso dip that makes Instant Pot Queso Dip with Chorizo so memorable? Yes, I know. This classic recipe relies on processed American cheese. I don’t usually promote recipes that use processed ingredients. HOWEVER, white flour is a processed ingredient (I use white flour in all my baked goods) and so is cream cheese and canned tomatoes with chiles. I can’t be too much of a snob. Hawaii has Spam, Australia has Vegemite, so South Texas can have processed cheese. We love it!
The classic football snack is queso dip, but I love this dip because the recipe is just a little bit extra. Spicy Mexican style chorizo is what gives this queso dip its extra-ness. Also, the addition of fresh chile serrano and fresh cilantro raise the flavor of this queso dip tremendously.
Instant Pot Queso Dip with Chorizo is an art
There isn’t an exact science to the additional milk. The amount of milk depends on how you like your queso dip. Most queso dips can solidify after they cool or they can form a rubbery layer on top that prevents you from dipping your tortilla chip. Adding milk not only thins the dip but also helps prevent the clumping as the dip cools. Only add 1/4 cup (60ml) at a time until you get the desired thickness for your queso dip. Remember, you can always add a little more milk, but you can’t remove the milk once it is added!
Experiment with vegetables, baked potatoes, burgers, chicken tenders, French fries or shrimp using this queso dip. I think you could even do a crazy mixed up version of Mac and Cheese by pouring this dip over cooked elbow macaroni. I will have to try that variation, now that I think of it!
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