If you’re looking for the ultimate party appetizer that everyone will love, this Beef Queso Dip is it! It’s creamy, cheesy, spicy, and loaded with flavor; the kind of dip that disappears the moment you set it down on the table. Made with perfectly seasoned ground beef, melty Velveeta, and zesty green chiles, this dip is your new go to for game day, potlucks, or even late night snacking.
Forget the boring store bought dips; this homemade queso dip takes just 15 minutes and will totally steal the show. It’s hearty enough to serve as a snack or even as part of dinner with some tortilla chips, crusty bread, or veggie sticks.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 20 minutes.
- Loaded with flavor: Perfect balance of creamy cheese, spicy seasoning, and fresh cilantro.
- Crowd pleasing: Ideal for parties, holidays, or family movie nights.
- Customizable: Adjust the spice level, use your favorite cheeses, or even swap the beef for turkey or sausage.
Ingredients You’ll Need
Here’s everything that makes this queso dip irresistibly good:
- 1 tablespoon olive oil; for browning the beef.
- 8 ounces ground beef; gives the dip that hearty, meaty flavor.
- 1 teaspoon Emeril’s Essence Creole Seasoning; adds depth and bold flavor.
- ½ teaspoon chili powder and ½ teaspoon cumin; for a warm, smoky kick.
- Kosher salt and freshly ground black pepper, to taste.
- 8 ounces Velveeta cheese, cubed; the key to that ultra-smooth, creamy texture.
- ½ cup shredded Monterey Jack cheese; adds a touch of gooeyness and stretch.
- ½ cup canned diced tomatoes; for a juicy, tangy bite.
- ¼ cup canned chopped green chiles; brings just the right amount of heat.
- ¼ cup salsa verde; adds zest and brightness.
- 2 tablespoons chopped fresh cilantro leaves; for that fresh, herby finish.
How to Make Beef Queso Dip
1Cook the beef: Heat olive oil in a saucepan over medium high heat. Add the ground beef, Creole seasoning, chili powder, cumin, salt, and pepper. Cook for about 3–5 minutes, breaking the meat apart as it browns. Drain excess fat and set the beef aside.
2Make the cheesy base: Add the cubed Velveeta cheese to the same saucepan. Stir over low heat until completely melted.
3Add flavor: Mix in Monterey Jack cheese, diced tomatoes, green chiles, and salsa verde. Stir until smooth and well combined.
4Combine everything: Return the cooked beef to the pan, stir in the fresh cilantro, and cook for another 1–2 minutes until everything is heated through.
5Serve and enjoy! Transfer to a serving bowl and enjoy immediately with tortilla chips, crackers, or fresh veggies.
Storage & Reheating Tips
- To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm in the microwave in 30-second intervals, stirring between each. Add a splash of milk to bring back the creamy consistency.
Serving Ideas
Serve your Beef Queso Dip with:
- Tortilla chips or corn chips
- Soft pretzels
- Crackers or toasted baguette slices
- Fresh veggies (carrots, celery, bell peppers)
- Or spoon it over tacos, nachos, or baked potatoes for a next level meal!
Final Thoughts
This Beef Queso Dip is the definition of comfort food; rich, cheesy, and bursting with flavor. It’s perfect for game nights, potlucks, or whenever you need a quick, satisfying snack. Make it once, and it’ll become your go to dip for every occasion!
Beef Queso Dip
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Emeril’s Essence Creole Seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper to taste
- 8 ounces Velveeta® cubed
- ½ cup shredded Monterey Jack cheese
- ½ cup canned diced tomatoes
- ¼ cup canned chopped green chiles
- ¼ cup salsa verde
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Cook the Beef: Heat olive oil in a saucepan over medium high heat. Add the ground beef, Creole seasoning, chili powder, cumin, salt, and pepper. Cook for 3–5 minutes, breaking up the meat as it browns. Drain any excess fat and set aside.
- Melt the Cheese: In the same saucepan, add the cubed Velveeta and stir until melted and smooth.
- Combine the Flavors: Stir in Monterey Jack cheese, diced tomatoes, green chiles, and salsa verde. Mix until fully combined and creamy.
- Add the Beef: Return the cooked beef to the pan. Add the chopped cilantro and stir well. Cook for 1–2 more minutes until everything is heated through.
- Serve: Transfer to a serving bowl and enjoy immediately with tortilla chips, crackers, or fresh veggies.
Notes
Storage & Reheating
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm in the microwave in 30 second intervals, stirring between each. Add a splash of milk to restore creaminess.
Serving Suggestions
- Tortilla chips or corn chips
- Crackers or toasted baguette slices
- Fresh veggies like celery, carrots, or bell peppers
- Spoon over nachos, tacos, or baked potatoes
Notes
- To reheat perfectly, stir every 30 seconds and add a touch of milk for a creamy texture.
- Adjust the spice level with more or less chili powder or green chiles.
