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.
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 for dipping and you’re ready to go.
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!
Queso Fundido Recipe
Artichoke Queso Fundido
- 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)
- 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.
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: