Pumpkin chorizo queso is super creamy, spicy, and totally seasonal. Perfect to snuggle up with while watching football or to bring to a party as an appetizer.
Happy Halloween! The worst day of the year. (Sung in the same tune of the classic Parks and Recreation hit, Treat Yo’ Self).
My hatred for this holiday has lessened throughout the years, mainly thanks to having kids. Thank goodness my kids’ have better sense for picking costumes than their mother. When I was in charge of Andy’s first Halloween costume, I picked the Stay Puft Marshmallow Man.
Ya know, Ghostbusters?
Well, nobody knew what he was! Poor little Pillsbury Dough Boy or sailor.
The past two years when Andy got to pick he has chosen to be Buzz Lightyear and then a witch. Cut and dry. No guessing. This year we are doing Peter Pan.
Jack is supposed to be Captain, Hook but I have a feeling that might not happen. Anytime I try to get him to wear his hat, he takes it off hands it to me, and says, “mama wear.”
Check back to Instagram later tonight to see if he looks like Hook or more like a younger Bam Margera.
Since this isn’t my kinda holiday, I didn’t really plan enough to get this recipe to you over the weekend for all those Halloween parties.
Doy. Sorry.
I still think that even if you don’t make this festive, pumpkin chorizo queso dip today, it is perfect for this time of year. Can we say, perfect football or Super Bowl food? Mike and I made a big batch and chowed down on half during a Bears’ game halftime.
I froze the other half and we defrosted it for a late night snack while watching Making a Murderer season 2.
The chorizo is spicy and the pumpkin puree makes a perfect creamy dip. The splash of brown lager is in the background and balances out that spiciness.
It doesn’t matter if you dressed up or not, or if you hate thinking of costumes all together. We can all agree on the fact that pumpkin chorizo queso dip is EVERYTHING!
Pumpkin Chorizo Queso Dip
Cremyp pumpkin puree mixed with spicy chorizo, brown lager, and all the cheese.
Ingredients
- 1 tbsp unsalted butter
- 1/2 pound ground hot chorizo
- 3 tbsp cream cheese
- 2/3 cup pumpkin puree
- 1/4 cup brown ale or seasonal beer
- 3/4 cup whole milk
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 12 oz sharp cheddar cheese, grated
Instructions
- Heat a medium saucepan over medium heat. Once hot, add the butter. When the butter melts, add the chorizo. Brown the chorizo and break apart using a wooden spoon.
- Once the chorizo has been browned and crisp, remove a few tbsp and transfer them to a paper towel lined plate. We will use those for topping the queso in the end.
- Reduce the heat to medium/low. Mix in the beer, cream cheese, and pumpkin puree. Once a sort of creamy paste has formed, mix in the seasonings along with the milk. Mix until completely combined.
- Increase the heat back to medium. Mix in the grated cheese, reserving about 1/2 cup for the top of the queso.
- When the cheese has fully melted, remove from heat. Transfer the dip to a heatproof oven safe bowl. Turn the oven broiler to high.
- Top the dip with remaining cheese and then the chorizo we reserved earlier Broil the dip until the cheese is melted and turning golden, about 3 minutes.
