Queso Fundido with Chorizo—the Perfect Super Bowl Dip
- January 2022
- By Belqui Ortiz-Millili
- Recipe from Mexico
This queso fundido with chorizo—ridiculously good and melty-cheesy-spicy perfecto—is a go-to weekend and party snack in the home of Belqui Ortiz-Milili, one of our favorite Dominican cooks. Belqui, who lives in Arizona with her family, though she grew up in both New York City and the D.R., just loves the kick in this dip, thanks to its use of Mexican chorizo.
Belqui is such a queso-chorizo fan, she and her husband have been known to make an entire meal out of this starter, she reports. “When I make this dip, it outshines most other snacks or appetizers, so I normally serve it alone with drinks and chips! And it’s sheer perfection.”
And, yes, 100%—she’ll be making this for their Super Bowl-watching party, Belqui says. This year and always.
“I have been making this recipe for about three years now. I love cheese dips, and I love chorizo. So I decided one day to mix them both—and it turned out great!”
Belqui started craving this dish on the regular when she went out to eat one night during a visit home. “My first and only time I had cheese dip with chorizo was at a restaurant in New York City, and I loved it. Never saw it again on another menu. That’s what inspired me to create this very simple and quick recipe.”
Good thing, too. “Honestly, it’s one of the best dips I have ever had,” Belqui says.
The food she famously makes on her popular cooking blog Belqui’s Twist, as the name implies, typically offer a fresh take on a traditional Latino dish. Not here, she smiles. The dip was too good, as is. “No twist in this recipe. No D.R. influence, either. Shocking!” she smiles.
“It was a craving I needed to satisfy, and I went for it. I am so glad I did!”
The spiciness in this queso–chorizo dip will leave your guests and family thirsty, so serve with a refreshing pitcher of mezcal margaritas, palomas, micheladas or a creamy-citrus Dominican non-alcoholic drink Belqui makes called morir soñando (so evocatively named: to die dreaming).
“I am usually a wine person, but a margarita is perfect with this,” she adds. Pop open a big bag of tortilla chips to serve them with. Or make your own tortilla chips, called totopos in Mexico.
Oh, and get ready for everyone to ask you for the recipe, says Belqui. “Every single soul who has tried it loves it and makes it often. It’s delicious, quick and easy—so everyone gravitates toward making it.”
For more of Belqui’s Latino delish dishes, check out her addictive arepitas de yuca, D.R.-style black beans and rice, and classic cocktails morir soñando and santo libre to wash it all down—in style and authentically.
And for más SuperBowl-ready snacks, may we recommend these two Familia Kitchen Recipe Contest classics: Angie’s Guacamole and Bex’s Chili con Carne?
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