Patio Daddio Queso Dip
⏲ ~35 min total · prep 13 · cook 22 · 4 servings
Snacks⏱ 45 min total🔥 3.0g net carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 8 oz raw Mexican chorizo, casings removed (check the label: no added sugar)
- 8 oz cream cheese, cut into cubes
- 1/2 cup heavy cream
- 8 oz pepper jack cheese, shredded (about 2 cups), divided
- 4 oz can diced green chiles, drained
- 1 jalapeño, minced
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 2 tbsp cilantro, chopped
- Pork rinds and cucumber slices, for serving
Instructions
- Heat the oven to 425°F with a rack in the upper third.
- Cook the chorizo in a 9-inch cast-iron skillet over medium heat, breaking it up, 6 to 8 minutes until it releases its orange oil and crisps at the edges; spoon off all but 1 tablespoon of fat.
- Reduce the heat to medium-low and add the cream cheese and heavy cream, stirring constantly for 3 to 4 minutes until completely melted and glossy.
- Off the heat, stir in the smoked paprika, cumin, and all but 1/2 cup of the pepper jack until melted into the sauce.
- Fold in the green chiles and jalapeño, then level the surface with the back of a spoon.
- Scatter the reserved 1/2 cup pepper jack over the top and bake 10 to 12 minutes, until browned in spots and bubbling at the edges.
- Rest 5 minutes — it thickens from pourable to scoopable as it sits — then shower with the cilantro and serve warm with pork rinds and cucumbers.
Why this recipe works
- Chorizo as the base Raw Mexican chorizo renders its own orange oil and seasons the whole dip from inside. Spooning off all but a tablespoon leaves the flavor without the grease.
- Cream cheese, melted low and slow Cream cheese stirred in over medium-low with the heavy cream goes glossy without breaking. That base is what takes the pepper jack without going grainy.
- The baked lid of cheese A final half cup of pepper jack melts and browns under the 425°F heat. Bubbles at the edges mean the dip underneath is hot all the way through.
Tips for making this recipe well
Read the chorizo label
Some chorizo brands add sugar, which this dip does not need. Read the label for a short ingredient list built on chiles and spices.
Off the heat for the cheese
Stir the pepper jack in after the pan leaves the burner. Residual heat melts it smooth, while direct high heat can push the dairy grainy.
Watch the bake window
Ten minutes of baking gives a molten top, twelve adds the brown spots. Past that the edges tighten and the dip thickens faster than you want.
The five-minute rest
The dip turns from pourable to scoopable as it stands. Give it the full five minutes or the first scoop runs.
Serving suggestions
Pepper jack does more than add heat here. It is the structure of the dip, half melted into the sauce and half browned over the top. Carry the skillet to the table on a trivet, scatter the cilantro over, and set pork rinds and cucumber slices around it. At 3.0 net carbs, the rinds are the honest scoop and the cucumbers give people a cool counterpoint. Cast iron holds its heat for a good while, so latecomers still get warm dip.
Storage and meal prep
Cool the dip and refrigerate it covered for three to four days. Reheat it in the same skillet over low heat with a splash of heavy cream, stirring, or in short bursts in the microwave. Freezing is possible for two to three months, but the dairy can separate as it thaws. Whisk it hard while reheating and it usually comes back together. The chiles and chorizo hold their character either way.
Variations worth trying
- Milder version Leave out the jalapeño and use Monterey jack in place of pepper jack. The smoked paprika still carries a little warmth.
- Green chile heavy Use the whole can of green chiles plus a second jalapeño if the table likes heat. The cream base absorbs it without breaking.
- Slow cooker service Keep the finished dip warm in a small slow cooker on low for a party. Stir now and then so the edges do not tighten.
Frequently asked questions
Can I make this without a cast-iron skillet?
Any oven-safe 9-inch skillet or a 2-quart baking dish works. Brown the chorizo on the stove in whatever pan you have, then move everything to the baking dish for the bake.
How spicy is it?
The jalapeño and pepper jack set a steady medium warmth, and the green chiles lean mild. Remove the jalapeño seeds and membranes for a gentler batch.
Can I use Spanish chorizo instead?
Spanish chorizo is cured and behaves differently. It will not render the raw spice oil this recipe builds on, so stick with raw Mexican chorizo.
Why spoon off the fat?
Chorizo releases a lot of it, and leaving all the fat makes a greasy dip that separates. One tablespoon is enough to carry the flavor into the cheese.
What if the dip turns grainy?
Heat was too high or the cheese went in over direct flame. Take it off the burner, stir in a splash of heavy cream over low heat, and it usually smooths out.
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