5-Ingredient Queso Fundido—The Cheesiest Dip Ever & My Latest On Freutcake!

Happy Cinco de Mayo, all! Do you have any plans to celebrate? If not, I think you should totally treat yourself to a cheesy, after-work reward! My easy Queso Fundido—just about the ooeiest, gooiest cheese dip of your dreams topped with chorizo—is ready in a flash and only calls for 5-ingredients...

Like many of my recipes, you can customize this hot cheese dip with your favorite fromage. I used shredded Monterey Jack and Mexican Blend cheese (because they were on sale), but you could go with straight cheddar, mozzarella, Pepper Jack, or a scrumptious combo.

Head over to Freutcake for the full lowdown on this incredible tempting recipe. Serve it with a margarita (or four)! Leah dreams up the most amazing margarita recipes—Strawberry Rhubarb, Dragonfruit, Coconut Creamsicle...I mean, come one!—so give one a try xox

5-INGREDIENT QUESO FUNDIDO

SERVES: 4 to 6

2 (4-ounce) chorizo or spicy Italian sausages, casings removed

1/2 onion, minced 

1 (12-ounce) bottle larger-style beer 

16-ounces shredded Mexican blend, Monterey Jack or cheddar cheese 

2 tablespoons all-purpose flour

PANTRY STAPLE: Salt

1. Roughly chop chorizo into pieces. Transfer to a skillet set over medium heat and cook, stirring, until toasted, breaking up the sausage with a wooden spoon. Transfer to a bowl.

2. To the same skillet, add the onion and a pinch of salt (add a splash of olive oil if the sausages didn’t release enough drippings). Cook, stirring occasionally, until soft, about 5 minutes. Add the beer and bring to a simmer, scraping up any brown bits in the skillet. Cook, stirring occasionally, until reduce by at least half, about 6 minutes. Reduce the heat to low.

3. Meanwhile, toss the cheese and flour together in a large bowl. Gradually stir the cheese mixture into the beer mixture, one handful at a time, until thick and melted. Stir in half the chorizo. Transfer to a dish; top with the remaining chorizo. Serve with your choice of chips and/or veggies.



PS: There's a fabulously melty how-to video for this recipe on my Youtube channel. Take a look and subscribe for more behind-the-scenes videos of my recipes you find here—and all over the web!