This post may contain affiliate links. Please read our disclosure policy.

This chili cheese dip is sure to be the star of your next gathering and it’s so easy to whip up. Loaded with black beans and just the right amount of spice from chorizo and jalapeño, this creamy, cheesy amalgamation will have you hooked at first dip.

Overhead image of scooping a bite of chili cheese dip out of a skillet with a tortilla chip.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

There’s nothing like a great dip to get the party started. And this chili cheese dip certainly gets the job done. Crispy chorizo, black beans, and jalapeno float in a creamy, cheesy, tomato-y base that’s just to die for. The heat from the chorizo and the jalapeno is subtle, but enough to get your attention and is perfectly balanced by the mellow, melty Colby Jack. Grab a bag of tortilla chips or a loaf of garlic bread and start dipping.

Why You’ll Love This Chili Cheese Dip

I could sing the praises of this party star all day long but you’re really going to have to try it for yourself to see what I mean. In any case, here are some of my favorite things about it.

  • Just the right amount of spicy. This dip is spicy but not too spicy. The slight heat from the chorizo and the jalapeno will warm you up on those chilly tailgating days but won’t blow your taste buds off. Plus, if you want it less spicy, just leave out the Jalapeno or grab a mild chorizo.
  • Cheesy, gooey goodness. I can’t get enough of how thick, creamy, and cheesy this dip is. The way it drips off your chip? So good! Everyone will be begging you for the recipe.
  • Quick and easy. Hosting a party and short on time? This is the recipe for you. You’ll have it on the appetizer table in 30 minutes (pssst you’ll only need to be in the kitchen for 15 of those).
  • Customizable. There is so much room for experimentation here. Use a different cheese, add fun mix-ins, tailor the spice to your taste preferences, and more. Check out the section below titled “Fun Variations” for inspiration.
Ingredients for chili cheese dip.

What You’ll Need

Head on over to the store and grab everything you need to make this chili & cheese dip. Here’s a shopping list for you. You’ll find precise measurements in the recipe card below.

  • Fresh chorizo sausage – Remove the casing. Fresh andouille or linguica would also do the trick.
  • Canned black beans – Feel free to use pinto beans instead.
  • Tomato paste
  • Petite diced tomatoes – I used canned tomatoes but fresh, diced tomatoes would also work.
  • Jalapeño – I removed the seeds but you could keep them in if you want an extra spicy dip.
  • All-purpose flour – A 1:1 gluten-free flour would work as well.
  • Whole milk
  • Freshly shredded Colby jack cheese – I highly encourage you to use freshly grated cheese here. The pre-grated stuff won’t melt as well and the flavor won’t be as good. You could use a different cheese if you prefer. Shredded cheddar or pepper Jack would be amazing.
  • Scallions – The scallions are an optional topping. They do add some nice color, though.

How to Make Chorizo Chili Cheese Dip

Here’s a quick overview of how to make this cheesy, spicy, crave-worthy chili cheese dip. Be sure to scroll to the recipe card below for more detailed instructions.

  • Brown the chorizo. In a cast iron skillet, over medium-high heat, brown chorizo sausage, breaking it apart as you go.
  • Build the dip. Stir in the beans, tomato paste, diced tomatoes, and jalapeno.
  • Make it ooey-gooey. Stir in the flour and cook for 30 seconds before slowly stirring in the milk and then the cheese. Cook until the cheese has melted and the dip has thickened.
  • Serve. Garnish with scallions and serve hot with tortilla chips.
A skillet full of chili cheese dip.

Tips for Success

Knock this chili & cheese dip recipe out of the park the first time by following these tried and true tips and tricks.

  • Grate your own cheese. Seriously, folks. That pre-grated stuff just isn’t as good. It contains preservatives that get in the way of its melting power and negatively impact the flavor.
  • Keep it moving. When mixing the milk and cheese into the skillet, keep things moving to prevent lumps from forming.
  • Don’t overcook. Once the cheese has melted and the dip has thickened, remove it from the heat. Cooking the dip beyond this point can cause the dairy to curdle and/or the dip to burn. Similarly, resist the temptation to crank the heat up to encourage the cheese to melt faster. This is a one-way ticket to burning it.
  • Serve immediately. This dip is best served piping hot and melty. Once it starts to cool down, the cheese won’t be quite as ooey-gooey and delicious.

Fun Variations

Don’t be afraid to experiment with this recipe. It’s quite customizable. Here are some fun ideas for you.

  • Try a different cheese. I went with Colby Jack but Monterey Jack, pepper Jack, or sharp cheddar would be amazing too. You could even use a combination. Feeling extra spunky? Sprinkles some crumbled blue cheese in there as well.
  • Tailor spice levels. This recipe is great because you can really make it as mild or spicy as you’d like. Leave the seeds in the jalapeno for a spicier dip and/or select a spicy chorizo. Leave the jalapeno out entirely (or swap it out for a milder chili) and/or choose a mild chorizo if you don’t tolerate spice well.
  • Fun mix-ins. Use this dip as a blank canvas for your creativity. Feel free to mix in some drained canned corn, chopped roasted bell pepper, cooked bacon, or really whatever gets your taste buds tingling.
Overhead image of chili cheese dip in a skillet surrounded by tortilla chips.

Serving Suggestions

I like serving this cheesy dip with a plethora of dippables. Some of my favorites are corn tortilla chips, crusty bread (or even Garlic Bread), and crispy veggies, such as carrots and celery. This is the perfect party appetizer and goes wonderfully with other dips (see the section below titled “More Easy Dip Recipes” for inspiration) and finger foods. I have been loving this Homemade Chex Mix and my Pizza Bites lately.

How to Store & Reheat Leftovers

  • To store. Once the dip has cooled completely, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
  • To reheat. Allow the dip to thaw in the fridge (if applicable) before transferring it to a baking dish, covering it with aluminum foil, and baking at 350°F for 15-20 minutes or until heated through. You can also microwave leftover chili cheese dip in 30-second intervals, stirring between each, until heated through.
Scooping a bite of chili cheese dip out of a skillet with a tortilla chip.

More Easy Dip Recipes

On the hunt for more crowd-wowing dips for this tailgate season? I’ve got a few more under my belt that I can’t wait for you to try.

5 from 7 votes

Cheesy Chorizo Chili Dip

A cheesy dip for all your tailgating and game days! This cheesy chorizo chili dip is so easy to whip up and a little too easy to eat!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • ½ pound (227 g) fresh chorizo sausage, casing removed
  • ½ cup (86 g) canned black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • ½ cup (121 g) petite diced tomatoes, juices drained
  • 1 jalapeño, deseeded and finely chopped
  • 1 tablespoon all-purpose flour
  • ¼ cup (59 ml) whole milk
  • 1 ½ cup (198 g) freshly shredded Colby jack cheese
  • Chopped scallions, for topping (optional)
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • In a cast iron skillet, over medium-high heat, brown chorizo sausage and break it into smaller pieces with a wooden spoon.
  • Add the beans, tomato paste, diced tomatoes, and jalapeno to the skillet. Toss to incorporate.
  • Sprinkle flour over the mixture and incorporate and mix for 30 seconds to cook off the raw flour taste.
  • Carefully add milk then the cheese. Cook until mixture has thickened and cheese has melted.
  • Serve immediately with tortilla chips and sprinkle scallions on top, if using.


Serving: 1serving, Calories: 253kcal, Carbohydrates: 10g, Protein: 14g, Fat: 18g, Fiber: 2g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

Photographs by Eat Love Eat

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made this for our office potluck today and it was a hit, not one bite left and everyone was asking for the recipe.

  2. I was intrigued to try this recipe due to the addition of black beans. I made it for a party over the weekend and it did not disappoint. So amazingly good and simple to make.