Southside Sausage & Chorizo Cheese Dip

Southside Sausage & Chorizo Cheese Dip

Make any day a celebration with our Southside Sausage & Chorizo Cheese Dip. Featuring our Fresh Original Beef Sausage and a mix of zesty cheeses, you’ll savor every bite of this fun and easy queso – Southside style!

10-12 Appetizer portions

Time Needed:
30 Minutes

  • ¼ lb. Southside Fresh Original Beef Sausage, casing removed
  • ¼ lb. pork chorizo 
  • 16 oz. mild cheddar cheese, grated
  • 8 oz. Monterey Jack cheese, grated
  • 8 oz. pepper jack cheese, grated
  • 2 Tbsp. all-purpose flour
  • ½ red onion, diced small
  • 3 - 4 cloves of garlic, diced
  • ½ can Tecate™ Light Beer
  • Tortilla chips (for serving)

Preheat oven or grill (setup for indirect heat) to 350F.

Warm skillet over medium high heat. Crumble Southside Original Fresh Sausage into pan, heating until browned and cooked through. Remove from heat, drain sausage, and remove from pan.

Return pan to heat and add chorizo. Heat until browned and cooked through. Once chorizo is cooked, add the Southside Original Beef Sausage back to the pan along with the onions and garlic. Sautee until the onions and garlic are soft (about 2-3 minutes).

Remove meat mixture from the pan and set aside in a bowl for later use.

Add ½ can of Tecate ™ beer to the skillet over medium heat and stir to get the brown bits scrapped up for added flavor.

In a separate bowl, combine all shredded cheeses and add 2 Tbsp of flour. Mix until well blended. Begin adding the coated cheese to the heated beer broth a little at a time – allowing the cheese to melt thoroughly. Stir constantly.

Once all of the cheese has been added, stir in the sausage mixture and mix well.

Remove from stove top heat. Transfer to a oven or grill and bake for an additional 20 minutes until nice and bubbly.

Top with pico de gallo (recipe below) and serve with tortilla chips.

Pico de Gallo

1 small tomato, chopped
1 jalapeño chili pepper, seeded & chopped
2 green onions, whites only, diced
¼ red onion, diced
juice of 1 lime
1 Tbsp. cilantro, diced
salt (to taste)

Mix all ingredients in bowl and season with salt to taste. Set aside. Can be made 1-2 days in advance & refrigerated.


For a spicier pico de gallo, leave the seeds in the jalapeño pepper.
Make pico de gallo ahead of time to allow the flavors to blend.
Use any leftover pico de gallo with our Southside Smoked Chicken Nachos!

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