Pumpkin chorizo queso is super creamy, spicy, and perfectly seasonal — ideal for snuggling up to during a football game or bringing to a party as an appetizer.

Happy Halloween! Not my favorite day of the year.

My dislike for Halloween has softened over time, mostly because of my kids. They have a much better eye for costumes than I do. When I dressed Andy for his first Halloween, I picked the Stay Puft Marshmallow Man and, as you might expect, no one recognized him. Poor little guy looked more like a Pillsbury Dough Boy or a sailor than the Ghostbusters character I intended.

The last two years Andy picked easy, recognizable costumes — Buzz Lightyear and a witch — and this year he chose Peter Pan. Jack was supposed to be Captain Hook, but he tends to remove hats and hand them to me, saying “mama wear,” so we may end up with something a little less pirate-y. Check Instagram later to see whether he looks more like Hook or something else entirely.

I didn’t plan this recipe in time for all the weekend Halloween parties, so if you’re looking for last-minute party food, I apologize. That said, pumpkin chorizo queso dip is excellent any time this season — great for football, tailgating, or the Super Bowl. Mike and I made a big batch and polished off half during halftime of a Bears game, then froze the rest for a late-night snack while watching a show.

The spicy chorizo pairs beautifully with the creamy pumpkin puree. A splash of brown ale adds depth and balances the heat, while plenty of cheddar makes the dip irresistibly gooey. Dress it up with reserved crispy chorizo on top and a quick broil to get a golden finish.

Whether you wore a costume, skipped it, or loathe the whole idea, everyone can agree this pumpkin chorizo queso dip is a win. It’s creamy, savory, slightly spicy, and entirely worthy of being the centerpiece of your next gathering.

Pumpkin Chorizo Queso Dip

Yield:
about 2 cups

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Creamy pumpkin puree combined with spicy chorizo, a splash of brown lager, and plenty of cheddar for a rich, comforting queso.

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. Add the butter and let it melt, then add the chorizo. Brown the chorizo, breaking it apart with a wooden spoon.
When the chorizo is browned and crisp, remove a few tablespoons and drain them on a paper towel–lined plate. Reserve these for topping the queso.
Reduce the heat to medium–low. Stir in the beer, cream cheese, and pumpkin puree until a creamy paste forms. Add the cayenne, garlic powder, and milk; mix until smooth and fully combined.
Increase the heat to medium and stir in the grated cheddar, reserving about 1/2 cup for the topping.
When the cheese has fully melted, remove from heat. Transfer the dip to a heatproof, oven-safe bowl and set the broiler to high.
Top the dip with the reserved cheddar and the crisped chorizo. Broil until the cheese is melted and golden, about 2–3 minutes. Serve warm with chips, vegetables, or bread.