Salsa Con Queso & Rioja
DAY 17: 20 Days of Game Day Dips - A crushable cheese-filled dip with one of those "made for each other" wine pairings.
Salsa Con Queso might be the most nostalgic dip out there for me. My family and I used to make this using only a block of Velveeta cheese (aka “American Cheese”) and a jar of salsa on our family camping trips. We would all huddle around the pot and devour it in minutes! That might forever be my favourite recipe (strictly from a nostalgic point of view), but this fancified version is pretty darn delicious too.
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The Wine Pairing
Pairing this Salsa Con Queso with a deliciously oaky Rioja Reserva is nothing short of wine pairing magic. The Spanish chorizo and manchego cheese with the Spanish wine is perfection on its own (because what grows together, goes together!) but the addition of salsa and smoked cheddar brings this one to a whole new level. The smoky cheese perfectly matches that classic Rioja smokiness, which comes from aging the wine in oak barrels, and the combination of the rich fatty cheese and acidic salsa help to soften the wines tannins while further amping up the flavour.
My Recommendation
I recommend the Coto de Imaz Rioja Reserva from Rioja Alavasa, Spain. Made from 100% Tempranillo and aged 18 months in oak, this comforting red wine is an absolute flavour bomb. The oak flavours of cedar, vanilla, sweet baking spice, tobacco smoke, and cocoa come through first, followed by sweet ripe cherries and red plum. This wine is on the bigger and bolder side, but has lovely soft tannins (another product of the oak aging) and enough acidity to keep it refreshing and palate cleansing! Bonus that it’s affordable and accessible.
Pairing Alternatives
Similar Alternatives: Ribera del Duero, Tempranillo, Garnacha, Montepulciano D’Abruzzo
Other Wine Pairings: Off-dry Riesling, Tavel Rosé, Garnacha Rosé, Lambrusco
Non-Wine Pairings: Hazy Pale Ale or IPA, Classic Margarita, NA Margarita, Sparkling Limeade
Salsa Con Queso
Serves: 6–8 as an appetizer
Prep Time: 10 minutes
Cook Time: 15-20 minutes
This Salsa con Queso is a smoky, cheesy masterpiece with a savoury chorizo kick and a touch of spice from the green chilis. Perfectly creamy and packed with flavour, it’s the ultimate game day dip!
Kitchen Stuff
Ingredients
3 tbsp butter
1/2 cup mild chorizo sausage, chopped
1/2 sweet yellow onion, chopped
2–3 large cloves garlic, pressed
1/2 can (~2 tbsp) green chilis
1 tbsp flour
1/2 cup milk (may need more to reach desired consistency)
1–2 cups Manchego cheese, grated
1–2 cups smoked old Cheddar cheese, grated
1 cup salsa
Toppings
Chopped chorizo sausage
Green chilis
Cilantro
Directions
Melt butter in a medium saucepan over medium heat. Add garlic, onion, chorizo, and green chilis. Sauté for 3–5 minutes, or until onions and garlic soften and become fragrant.
Reduce heat to low. Sprinkle in the flour and stir to combine. Continue stirring for 2-3 minutes to cook off the raw flour taste, then whisk in 1/2 cup milk. The mixture should thicken quickly. Add more milk in small increments as needed to reach a thick but pourable consistency.
Gradually stir in both the Manchego and smoked Cheddar, 1 cup at a time, ensuring the cheese melts completely and the sauce is smooth after each addition.
Remove the saucepan from direct heat and stir in the salsa. Use an immersion blender to blend until smooth, or transfer to a high-speed blender if needed. Note: If the cheese mixture is too hot, the salsa may cause it to curdle slightly. This can be fixed by blending thoroughly.
Pour into your favorite serving dish and garnish with chopped chorizo, green chilis, and fresh cilantro.
Serve immediately with tortilla chips, and enjoy!