Red & Gold Chorizo Queso Dip

This recipe was inspired by my favorite San Francisco 49ers tailgate: the energy, the food, the sea of red and gold. When game day rolls around, nothing brings people together quite like good food and football, so I wanted to create something that captures that spirit (and color) in one skillet: a Chorizo Queso Dip that’s red from the chorizo and gold from the melted cheese.

This dip is everything a 49ers fan could want at a tailgate: bold, rich, and perfect for scooping with tortilla chips between plays. The fresh Mexican chorizo brings the heat, while creamy Monterey Jack and Velveeta give it that signature golden hue, a nod to the Niners’ colors.

Ingredients

6 oz Mexican chorizo (fresh, not dried)

1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

1/2 cup evaporated milk

1 cup Monterey Jack cheese, shredded

1 cup Velveeta (yellow), cut into ½-inch cubes

1 tbsp butter (optional, for richness)

Pinch smoked paprika or turmeric (optional, for a deeper gold color)

Diced red bell peppers or green onions for garnish (optional)

Heat an 8” cast-iron skillet over medium heat and add the chorizo. Cook for 5–6 minutes, breaking it up with a spoon until browned. Drain excess grease, leaving about 1 tablespoon in the pan.

1. Stir in the Rotel (with all its juices). Simmer 2–3 minutes so the flavors blend and the liquid slightly reduces.

2. Lower the heat to medium-low and pour in the evaporated milk. Stir to combine.

3. Add the Velveeta cubes and stir until mostly melted. Gradually sprinkle in the Monterey Jack, stirring constantly until smooth and creamy. If the queso seems too thick, add a splash more milk.

4. Stir in butter and a pinch of smoked paprika or turmeric for a richer, golden color. Taste and adjust seasoning if needed.

5. Serve hot, garnished with diced bell peppers. cilantro, sliced jalapeños, or a drizzle of chorizo oil. Enjoy with warm tortilla chips.

The red chorizo and golden cheese melt beautifully into a 49ers-inspired dip