• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Artichoke Queso Blanco + VIDEO

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

March 23, 2022

|

5 from 2 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

  • Facebook
  • Flipboard
  • Email

Shake things up at your next get together with this cheesy Artichoke Queso Blanco. Jalapeno peppers and chorizo give it a spicy kick, while the artichoke hearts are the perfect unexpected addition, in this melty, ooey-gooey cheese dip.

Hands holding skillet of queso blanco next to two bottles of wine.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

Our favorite Mexican joint, Chez José, is constantly inspiring me with their innovative Mexican dishes. Think butternut squash enchiladas and calabacitas. They’ve also got an out of this world Spicy Pineapple Margarita, which inspired this recipe.

Although I can’t ever seem to convince myself to order anything other than my favorite dish on the menu (Chipotle Honey Camarones), I’ve been eyeing their Artichoke Heart Tamales for quite some time now, and it got me thinking, why not add artichoke hearts to a queso blanco dip?

I mean, who doesn’t love artichoke hearts?

It seems like artichoke dip is always the first to go at potlucks. Which means it’s obviously a popular option. And, as much as I love artichoke dip, I feel like it’s a bit overdone. Let’s shake things up a bit.

This Artichoke Queso Blanco is way more fun.

Melty cheddar cheese, jalapeno peppers and spicy chorizo mingle together perfectly with those otherwise mellow artichoke hearts. It’s shockingly delicious.

I like to serve this queso blanco right out of a large cast iron skillet. But, you could also make it in a casserole dish, or make individual portions using these mini cast iron skillets. Serve it with some baked tortilla chips or air fryer tortilla chips for dipping and you’re ready to go.

Overhead close up of queso blanco in skillet.

One last thing though… You can’t forget the wine!

I chose to serve this Artichoke Queso Blanco with a couple bottles of Spain’s finest wine, Rioja. I love how food-friendly the wines of Rioja are. Tempranillo from Rioja’s cool growing conditions produce elegant wines that are fruity and well-balanced with a bright acidity.

Plus, did you know that Rioja is the only wine region in the world that doesn’t release any of its wines until they’re ready to drink? That makes it extra simple to pick a great bottle from the store. So grab a bottle, or two, and test out this great pairing for yourself!

Hand holding glass of rioja wine next to queso.

If you loved this Queso Blanco recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings. 

Wine Pairings for Queso Blanco:

  • Try a Rioja with this spicy dip.

Looking for more Mexican dip recipes? Be sure to try these too:

  • Corn Queso Dip
  • Cheesy Enchilada Dip
  • Guacamole with Blue Cheese & Smoked Almonds
  • 5 Minute Avocado Chipotle Salsa

Queso Fundido Recipe

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Hands holding skillet of queso blanco next to two bottles of wine.

Full Recipe

Artichoke Queso Fundido

Shake things up at your next get together with this cheesy Artichoke Queso Blanco. Serrano peppers and chorizo give it a spicy kick, while the artichoke hearts are the perfect unexpected addition, in this ooey-gooey melty cheese dip.
5 from 2 votes
Print Pin
Serves 6
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Ingredients

  • 9 ounces chorizo
  • 1 medium onion (chopped)
  • 1 jalapeno (ribs removed, seeded and minced)
  • 1 14-ounce can artichoke hearts (drained, rinsed and chopped)
  • 1 pound cheddar or Monterey jack cheese (grated)
  • 1/4 cup chopped cilantro
  • Tortilla chips (for serving)

Instructions

  • Preheat oven to 400 degrees.
  • In a large skillet, cook and crumble the chorizo until starting to brown. 
  • Add the onions to the skillet and cook over medium-high heat until softened. Remove chorizo-onion mixture to a paper towel lined plate. 
  • Wipe the skillet clean. 
  • To build the queso, place a layer of cheese, then a layer of the artichoke hearts and jalapeno, and then another layer of cheese. Put a dollop of chorizo in the middle.
  • Place the skillet into the oven and bake for 10-15 minutes, keeping an eye on it. You want the cheese to become fully melted and bubbly.
  • Remove from the oven and top with cilantro. Serve immediately with tortilla chips.

Nutrition

Calories: 411kcal | Carbohydrates: 2g | Protein: 25g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 915mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 4.3mg | Calcium: 568mg | Iron: 1.4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
  • Facebook
  • Flipboard
  • Email
5 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 responses

  1. Vivian | stayaliveandcooking
    April 11, 2016

    I’m drooling. Queso anything? Yes please! And I need ways to use artichoke so this is great. Pinnnned!
    Have a great week!

    Reply
    1. Erin
      April 12, 2016

      Thanks Vivian – You too!!!

      Reply
  2. Kristina
    April 11, 2016

    this sounds AWESOME – I love artichokes and this does appeal more than the traditional dip. we *love* Chez Jose!

    Reply
    1. Erin
      April 12, 2016

      Yay for Chez Jose!!! I don’t get there nearly enough!

      Reply
  3. Megan @ Meg is Well
    April 11, 2016

    This is my kind of queso! I love the smokey flavor chorizo and Serrano peppers add to dishes and artichoke hearts…like you said, who doesn’t like them?!

    Reply
    1. Erin
      April 12, 2016

      I’m definitely a huge fan Meg! Can’t get enough artichoke hearts!

      Reply
  4. Marlynn @ UrbanBlissLife
    April 11, 2016

    Oh boy do I love queso fundido dip and boy do I sadly miss it being dairy-free! Your recipe looks like queso perfection!

    Reply
    1. Erin
      April 12, 2016

      Thanks so much Marlynn – We need to come up with a dairy-free version for you!

      Reply
  5. Kathryn @ FoodieGirlChicago
    April 11, 2016

    Cheese and artichokes – two of my favorite things! I love this – it sounds absolutely delicious!!

    Reply
    1. Erin
      April 12, 2016

      Thanks Kathryn! Can’t go wrong with that combo, right?

      Reply
  6. Catherine @ Ten Thousand Hour Mama
    April 11, 2016

    My girlfriends and I were JUST debating artichokes the other night (yea or nay?), but I’m pretty sure everyone can get behind ‘chokes in queso fundido.

    Reply
    1. Erin
      April 12, 2016

      I hope so – So yummy!

      Reply
  7. Mary
    April 11, 2016

    Hot damn that looks tasty! I love that you use artichokes in the dip!! I’m never super creative when it comes to artichokes, but I love love love them. This is so much more fun than creamy artichoke spinach dips. And an awesome use for a tiny pan 🙂

    Reply
    1. Erin
      April 12, 2016

      I love my teeny tiny cast iron skillets! They actually just live on the top shelf of my oven. I pull them out for special occasions like this 🙂

      Reply
  8. Carol Borchardt
    April 12, 2016

    You’re killing me with this dip, Erin! Looks divine and what a great twist on artichoke dip!

    Reply
    1. Erin
      April 12, 2016

      Thanks so much Carol!

      Reply
  9. Brettni Brumfield
    April 12, 2016

    Erin! This looks amazing. Artichokes are something I love to eat so I frequently pick up a can when I’m grocery shopping. Thing is, I don’t have a boat-load of recipes to use them with, so they just pile-up in the pantry.

    There’s five in there right now.

    Can’t wait to get one opened and try your recipe.

    Reply
    1. Erin
      April 12, 2016

      🙂 I LOVE that you have five cans of artichoke hearts in your pantry! You definitely need to give this one a try!

      Reply
  10. Jenni
    April 12, 2016

    You an go ahead and give me a full 9-inch cast iron skillet of that, please and thank you. YUM. I would have never paired artichoke in that way and now I want to slap myself for not thinking of it years ago so I could already be enjoying it. Side note… if you’ve never tried it, you have to try GREEN chorizo. I think it would be a fantastic paring to the artichoke. My favorite vendor is at the SE Mercado space and at the Beaverton Farmer’s Market—Don Filipe Products. Add a dot com and you’ll find their site. SO GOOD.

    Anyways, pinning this for all the amazing patio meals I’m planning this summer.

    Reply
    1. Erin
      April 12, 2016

      Green chorizo sounds absolutely FANTASTIC – I need to get my hands on that ASAP! Thank you for the suggestion Jenni.

      Reply
  11. Karly Campbell
    April 12, 2016

    Totally a sucker for Mexican food, too, and this looks INCREDIBLE. All I can think about is diving head first into the queso-y goodness.

    Reply
    1. Erin
      April 12, 2016

      Ha! Love it 🙂 Thanks Karly!

      Reply
  12. Keith @ How’s it Lookin?
    April 12, 2016

    I gotta try this. Chorizo is amazing, thanks for sharing

    Reply
    1. Erin
      April 12, 2016

      Of course Keith – I hope you enjoy!

      Reply
  13. Juventa
    April 27, 2016

    This looks delicious!

    Reply
    1. Erin
      April 28, 2016

      Thanks so much!

      Reply
  14. Michelle
    September 14, 2016

    I so need this recipe in my life! I love Mexican food and artichokes are a big fave around here!

    Reply
    1. Erin
      September 14, 2016

      Thanks Michelle – I’m a big fan of artichokes too. I just never seem to eat enough of them!

      Reply
  15. Mary Kay Schittone
    February 15, 2018

    I am in the process of making the Artichoke Queso Fundido. In the instructions: Step 5: It states place a layer of cheese, then the vegetable mixture? I am confused. Is the vegetable mixture the same as the Chorizo, onion, tomato, serrano pepper, artichoke mixture?

    And, this is the same mixture you save a small amount to dollop on the middle prior to placing it in the oven?

    I am serving this tomorrow night for an appetizer.

    Thank you,

    Mary Kay

    Reply
    1. Erin
      February 15, 2018

      Hi Mary Kay – The chorizo was supposed to be set aside and then dolloped on top. But no worries, if it is mixed together with you veggies, you can just layer it in there that way. Hope this helps!

      Reply
  16. Claire
    February 3, 2019

    Too bad you didn’t make it Spanish chorizo to better pair with the Rioja wines.

    Reply
    1. Erin
      February 4, 2019

      You could definitely use spanish chorizo Claire!

      Reply
  17. jennie lamancuso
    February 6, 2019

    5 stars
    What a great recipe! We are loving it here in Arizona. Thank you.

    Reply
    1. Erin
      February 7, 2019

      I’m so happy you like it!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Crispy Smashed Broccoli with Parmesan + Sriracha Ranch
  • Raspberry Italian Cream Soda Recipe
  • Carrot Top Pesto
  • Cucumber Salsa
  • Balsamic Reduction (Balsamic Glaze)
  • Shake and Bake Potatoes
  • Cod Piccata 
  • Greek Chicken Quinoa Salad

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.